Southern Sweet Potato Casserole
Southern sweet potato casserole is a comforting dish made with roasted and mashed sweet potatoes combined with warm spices, brown sugar, and vanilla topped with a crunchy pecan crumble topping. This delicious casserole will be the star of your Thanksgiving dinner!
Servings: 8 servings
Calories: 451kcal
Ingredients
- 3 - 3 ½ pounds orange fleshed sweet potatoes about 5-6 medium sweet potatoes
- 6 tablespoons unsalted butter softened
- ¾ cup light brown sugar dark brown or granulated sugar also works well
- ¼ cup pure maple syrup
- ½ cup buttermilk or regular whole milk
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
Pecan Crumble Topping
- 1 cup chopped pecans
- ¾ cup light brown sugar or dark brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
Instructions
- Prepare the sweet potatoes by scrubbing them clean, pricking them all over with a fork, and placing them on a foil-lined baking sheet. Bake them in an oven preheated to 450°F for about 1 hour or until they can easily be pierced with a fork. Allow the sweet potatoes to cool enough to handle.
- Lower your oven temperature to 375°F. Spray or butter a 9x13 baking dish and set it aside.
- Peel the sweet potatoes and add them to a large mixing bowl. Use the beaters of an electric handheld mixer (with the mixer turned off) or a fork to break the sweet potatoes apart. Add the softened butter and beat the sweet potato mixture on medium-high with the handheld mixer for 2-3 minutes until light and fluffy.
- Add the brown sugar, maple syrup, vanilla, cinnamon, nutmeg, cloves, salt, and eggs to the bowl with the sweet potatoes and beat on medium-high until well combined. Pour the mixture into the prepared baking dish, smooth it out into an even layer, and set it aside.
- Add the pecans, brown sugar, flour, salt, and ground cinnamon to a small mixing bowl and mix with a fork until combined. Pour in the melted butter and continue mixing until a crumbly texture is reached.
- Spoon the streusel topping over the sweet potato mixture in an even layer. Bake the casserole in the preheated oven for 35-45 minutes or until the casserole is golden brown and bubbly. Allow the casserole to cool for about 10 minutes then serve warm.
Notes
- The sweet potatoes can be baked a day in advance for this recipe.
- Use good-quality pure maple syrup and pure vanilla extract for the best flavor.
- Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 451kcal | Carbohydrates: 67.5g | Protein: 4.7g | Fat: 18.7g | Saturated Fat: 9.9g | Cholesterol: 80mg | Sodium: 198mg | Potassium: 894mg | Fiber: 4.8g | Sugar: 33.9g | Calcium: 83mg | Iron: 2mg