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Southern Sweet Potato Casserole

Discover the ultimate Southern Sweet Potato Casserole that’s creamy, sweet, and topped with a perfectly crunchy pecan layer. It’s the holiday side dish everyone will ask for seconds of.
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Ingredients
  

4 large sweet potatoes (about 3 lbs.), peeled and cubed

1/2 cup unsalted butter, melted

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/4 cup milk

2 large eggs, beaten

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup chopped pecans

1/4 cup all-purpose flour

1/4 cup brown sugar (for topping)

2 tablespoons unsalted butter, softened

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
    Boil peeled sweet potatoes in salted water until fork-tender, 15-20 minutes. Drain.
    Mash sweet potatoes with melted butter, sugars, milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
    Combine chopped pecans, flour, brown sugar, and softened butter for topping.
    Spread mashed sweet potatoes evenly in the baking dish, then sprinkle the pecan topping on top.
    Bake for 25-30 minutes until topping is golden brown and crispy.
    Allow to cool slightly before serving.