This Southern sweet potato casserole recipe is the best side dish for Thanksgiving or the Christmas holidays. Top with candied pecans or marshmallows for a sinfully decadent comfort classic side dish; this recipe will not disappoint.
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Happy Fall, y’all! I absolutely adore this time of year. The decorating, the baking, the pumpkins, the costumes, the games….and the incredible weather!
I don’t know if you can relate, but for me, time starts moving faster in October, and before you know it, you can easily get sucked into the Holiday vortex and get – completely – carried – away down the Amazon rabbit hole!
Not that I would know anything about that:) Today’s recipe is straight outta my grandmother’s recipe box, and my family has enjoyed it every year for four generations. I want to make sure that family tradition sticks, and that you have a good representation of what a Southern sweet potato casserole recipe is all about.
Prepping the Sweet Potatoes & Other Tips For Making Sweet Potato Casserole
Wash the sweet potatoes and pat them dry. Place them in a large stock pot and boil until soft – usually 45 minutes at a rapid boil.
The skin will start falling off in the water. Get the potatoes out of the water using a slotted spoon or tongs and not your bare hands because – well, you are dealing with legit hot potatoes here.
I shouldn’t have to say anymore.
While the potatoes are hot and steamy, add the stick of butter and cup of sugar and stir.
Quick Tip: Use an electric mixer to prevent arm strain.
Add the vanilla, salt, and milk.
You now have your last chance to taste test before the egg goes in, so know this is your last call before you literally risk it all for a flavor check.
Taste – adjust flavor – then add the egg.
Place the sweet potato combination in a greased casserole dish. Bake for 20 minutes or until you can’t take it anymore – top and serve.
Can I Make This Ahead?
While this is not a make-ahead style recipe, you can stretch out the steps and make life easier for yourself. Boil the potatoes one to two days before you plan to serve.
Should I Top with Marshmallows or Pecans?
I know it’s hard to choose, so I usually do both. One side gets topped with a cup of marshmallows (placed when there is ten minutes left on the cook time).
If you prefer pecans, melt half of a stick of salted butter in a pan over low heat or in the microwave. Stir in ¼-½ cup brown sugar, and one overflowing cup of pecans.
Heat until bubbly and pour on top of the sweet potato combination. Bake for ten more minutes or until you can’t wait another minute.
Enjoy!
The Southern Sweet Potato Casserole Recipe That’ll Steal The Show This Thanksgiving
- Total Time: 3 hours
- Yield: 10 1x
Description
This sweet potato casserole recipe is the best Southern side dish for Thanksgiving or the Christmas holidays! Top with candied pecans or marshmallows for a sinfully decadent comfort classic side dish; this recipe will not disappoint.
Ingredients
6 sweet potatoes
1.5 sticks of salted butter
1 cup sugar
¼ cup milk
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 cup marshmallows (if using)
1 cup pecan pieces
1/2 cup brown sugar
Instructions
Wash the sweet potatoes and pat them dry. Place them in a large stock pot and boil until soft – usually 45 minutes at a rapid boil.
The skin will start falling off in the water. Get the potatoes out of the water using a slotted spoon or tongs and not your bare hands because – well, you are dealing with legit hot potatoes here.
I shouldn’t have to say anymore.
While the potatoes are hot and steamy, add the stick of butter and cup of sugar and stir. Quick Tip: Use an electric mixer to prevent arm strain.
Add two teaspoons of vanilla, one teaspoon salt, and 1/4 cup milk.
You now have your last chance to taste test before the egg goes in, so know this is your last call before you literally risk it all for a flavor check.
Taste – adjust flavor – then add the eggs.
Place the sweet potato combination in a greased casserole dish. Bake for 20 minutes or until you can’t take it anymore – top and serve.
- Prep Time: 1 hour
- Cook Time: 2 hours
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