Southern Sweet Potato Casserole

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For a long time, I worked with a fabulous group of people. One of my favorite things was holiday potluck lunches. This recipe was shared with me years ago. I made a couple of minor adjustments to the original recipe. It has been a family favorite ever since. Even those that swear they don’t like sweet potatoes (ahem, Tracy) can’t get enough of these!
This would be a great addition to your (any day is a good day) holiday spread!  ~Kathy


Sweet Potato Layer Ingredients:

3 1/2 cups cooked, mashed sweet potatoes
3/4 cup brown sugar
6 T. of butter, room temperature
2 eggs
1/4 tsp salt
¼ cup milk or half and half
½ tsp vanilla

Topping Ingredients:

1 cup brown sugar
3/4 cup flour
1 stick butter, soft
1 cup chopped pecans, optional


Wash & peel sweet potatoes; boil or bake until tender. Drain (if boiled) and mash. Combine the sweet potato layer ingredients well; spread evenly in a 13” x 9” pan.

For the topping, mix butter into flour and brown sugar until crumbly.  Sprinkle pecans over potato mixture, if desired; then evenly distribute the sugar crumble on top.

Bake at 350°F until hot and bubbly, and topping is crisp (about 30 minutes).

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