Southern Sweet Potato Casserole

10 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
Talk about gooood!!! This sweet potato casserole with pecan topping is perfect for large get togethers, parties, or family gatherings. The topping sets up just like pecan pie—rich, sweet, and irresistible.

Ingredients

  • 3 (29 oz) cans sweet potato, drained and mashed
  • 1 1/2 cups sugar
  • 1 stick melted margarine
  • 4 eggs, well beaten
  • 2 tbsp vanilla extract
  • Casserole Topping:
  • 1 1/2 cups brown sugar
  • 2/3 cup milk
  • 2/3 cup flour
  • 1 1/2 sticks margarine, melted
  • 2 1/2 cup pecans, coarsely chopped

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. In a large glass bowl combine the sweet potatoes, sugar, margarine, eggs and vanilla. Spread evenly into a large casserole dish.
  2. Casserole Topping: Mix the brown sugar, milk, flour, margarine and pecans in a glass bowl. Slowly pour over the sweet potato mixture.
  3. Bake at 350 degrees for 1 hour or until the topping is set as a pecan pie would be.

Common Problems and Solutions

Q: Why is my topping runny?

A: Make sure you bake the full hour and test that the topping has set like pecan pie—it should be firm when you gently shake the dish. If it's still loose after an hour, give it another 10-15 minutes.

Q: Can I use fresh sweet potatoes instead of canned?

A: Absolutely! You'll need about 4-5 pounds of fresh sweet potatoes. Peel, cube, boil until tender (about 20 minutes), then drain and mash well before using.

Tips and Techniques

If you’re using fresh sweet potatoes instead of canned, make sure they’re thoroughly drained after boiling—excess moisture will make the casserole watery. You can also prep this the night before and refrigerate; just add about 10 extra minutes to the baking time if going into the oven cold.

Ingredient Substitutions

  • margarine: butter
  • canned sweet potatoes: fresh sweet potatoes (4-5 lbs)
  • pecans: walnuts

Equipment Needed

  • large glass mixing bowl
  • large casserole dish (9x13 recommended)
  • potato masher

Historical Context

Sweet potato casserole became a Southern holiday staple in the early 20th century when canned sweet potatoes became widely available. The pecan topping variation is particularly popular in Louisiana and throughout the Deep South, where pecans are plentiful and combining them with sweet potatoes creates a dessert-like side dish.