Sweet Potato Casserole I

8 servings Prep: 20 m Cook: 40 m Total: 1 h Beginner
5.0/5 (1)
This sweet potato casserole recipe is from my best friend Lucille. With creamy mashed sweet potatoes, butter, and vanilla topped with a crunchy brown sugar pecan streusel, it’s perfect for Thanksgiving, Christmas, or any holiday gathering.

Ingredients

8 servings
  • 3 cups Cooked Fresh Sweet Potatoes
  • 1 stick butter
  • 2/3 cup white sugar
  • 1 tsp vanilla
  • 2 eggs beaten
  • Topping:
  • 2/3 cup brown sugar
  • 1 stick butter, softened
  • 1/2 cup flour
  • 1 cup chopped pecans

Step-by-Step Instructions

  1. Mix first half of recipe ingredients (potatoes, butter, sugar, eggs and vanilla) and pour into a greased 9x9 casserole dish.
  2. Mix together the rest of the ingredients for the topping (brown sugar, softened butter, flour, and chopped pecans). Spread evenly on the top of the casserole.
  3. Bake at 400 degrees for 40 minutes until topping is golden brown and casserole is heated through.

Common Problems and Solutions

Q: Why is my topping not getting crunchy?

A: Make sure your butter is softened (not melted) when you mix the topping, and spread it evenly. If the topping seems too wet, add a bit more flour. Baking at the full 400 degrees is important for getting that golden, crispy top.

Q: Can I make this ahead?

A: Yes! Assemble the casserole (including the topping) up to 24 hours ahead, cover tightly, and refrigerate. Let it sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the baking time.

Tips and Techniques

For the smoothest texture, mash your sweet potatoes while they’re still hot. If you boil your sweet potatoes instead of baking them, be sure to drain them very well so the casserole doesn’t get watery.

Ingredient Substitutions

  • chopped pecans: chopped walnuts
  • white sugar: light brown sugar
  • fresh sweet potatoes: canned sweet potatoes

Equipment Needed

  • 9x9 inch casserole dish
  • mixing bowl
  • potato masher or electric mixer

Historical Context

Sweet potato casseroles with pecan toppings became popular in the American South in the mid-20th century, combining the region’s love of sweet potatoes with Louisiana’s abundant pecan harvest. It’s now a non-negotiable dish at most Southern holiday tables.