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.
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.
Sweet Potatoes or Yams?
Here’s the thing, the orange things at your grocery store labeled “yams” are almost always sweet potatoes. Real yams are a completely different vegetable, starchy and pale inside, and most American stores don’t carry them at all.
It’s a labeling holdover from decades ago and nobody has bothered to fix it. So buy whatever’s orange and firm with no soft spots. That’s what this recipe wants, whatever the sign says.
How Many Sweet Potatoes Do I Actually Need?
Six medium sweet potatoes, roughly 3 pounds, gets you a 9×13 dish serving about 10. Feeding more than 12? Make two dishes rather than one deeper one – a deeper casserole doesn’t heat evenly and the middle stays cold.
Storage & Leftovers
Fridge: covered, 4 days. Freezer: freeze the filling without topping for up to 3 months. Thaw overnight, then top and bake. Reheating: 350° covered with foil for 20 minutes. Marshmallow topping doesn’t reheat well – it’s best the day it’s made. Leftovers: it’s excellent for breakfast. That’s not a joke and you know it.
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 eggs go 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.
Can I Make This Ahead?
Yes, and I always do. This is one of the easiest dishes on the Thanksgiving table to get out of the way early, and on a day when everything is fighting for oven space, that matters.
Two days ahead: Boil the sweet potatoes. Peel them and store in the fridge.
The day before: Make the entire filling. Butter, sugar, vanilla, salt, milk, eggs – all of it. Put it in the greased casserole dish, cover, and refrigerate. Do not top it yet.
The day of: Pull it out about 30 minutes before it goes in the oven so it isn’t ice cold. Bake 25 to 30 minutes instead of 20, since it’s starting cold. Then add your topping and bake 10 more.
The topping always goes on the day of. Marshmallows made a day early turn to glue, and candied pecans go soft and lose their crunch. It takes five minutes – don’t get ahead of yourself on that one part.
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.
Healthy Sweet Potato Casserole Options
Want to lighten this up? Here are some simple swaps that keep all the flavor:
- Reduce the sugar: Cut the white sugar to 1/2 cup, or swap with monk fruit or coconut sugar.
- Skip the marshmallows: Top with pecans only for a less-sweet, more sophisticated version
- Use Greek yogurt: Replace some of the butter or cream with Greek yogurt for added protein and creaminess
- Add more spices: Boost cinnamon and nutmeg to enhance sweetness without adding sugar
No matter which version you make, this sweet potato casserole is always a crowd-pleaser!
Enjoy!
The Southern Sweet Potato Casserole Recipe That’ll Steal The Show This Thanksgiving
- Total Time: 1 hour + 30 minutes
- 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 and the toppings are ready to go.
For the pecan topping: Melt half a stick of salted butter over low heat. Stir in the brown sugar and pecans. Heat until bubbly, then pour over the casserole. Bake 10 minutes.
For marshmallows: Add during the last 10 minutes of baking.
For both: Top one half with each.
Notes
Make ahead: Boil the potatoes up to 2 days ahead, or assemble the entire filling the day before and refrigerate. Add 5–10 minutes to the bake time if going in cold. Always add the topping the day of.
Want to lighten this up? Here are some simple swaps that keep all the flavor:
- Reduce the sugar: Cut the brown sugar in half or use a natural sweetener like monk fruit or coconut sugar
- Skip the marshmallows: Top with pecans only for a less-sweet, more sophisticated version
- Use Greek yogurt: Replace some of the butter or cream with Greek yogurt for added protein and creaminess
- Add more spices: Boost cinnamon and nutmeg to enhance sweetness without adding sugar
- Prep Time: 15 minutes
- Cook Time: 1 hour + 15 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Southern
Frequently Asked Questions
Can I use canned sweet potatoes?
You can, and it saves 45 minutes. Drain them well and cut back the sugar, because canned sweet potatoes are usually packed in syrup. The texture is softer and the flavor is flatter, but on a day when you’re cooking six other things, nobody’s going to interrogate you.
Why is my sweet potato casserole watery?
Usually too much liquid from boiling. Drain the potatoes thoroughly and let them sit a minute to steam off before you mash. If it’s already made and looks loose, bake it uncovered a little longer.
Marshmallows or pecans?
Do both. Top one half with each and let people choose. It’s the only correct answer and it ends the argument.
Can I make this less sweet?
Cut the white sugar to half a cup and skip the marshmallows. With the candied pecan topping it’s still plenty sweet, and honestly a little better balanced.
Do I have to boil the potatoes, or can I roast them?
Roasting works and some people prefer it – it concentrates the flavor instead of watering it down. Roast at 400° for about an hour until soft. It takes longer but the result is less watery.
Is this a side dish or a dessert?
Southern households have gone to war over this. It’s served with dinner. It has marshmallows on it. Both things are true and we don’t discuss it further.
While You’re here, be sure to check out these posts!
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