Description
Make a delightful Southern Sweet Potato Casserole. My family’s cherished recipe, full of sweet potatoes, warm spices, and a crunchy pecan topping.
Ingredients
Scale
- Sweet Potato Base:
- 3 lbs sweet potatoes, peeled and chopped
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Crunchy Pecan Topping:
- 1 cup chopped pecans
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 tbsp all-purpose flour
- Flavor Boosters:
- Pinch of salt (for boiling water)
- Optional Extras:
- Mini marshmallows (for topping alternative)
- Pinch of ground ginger (for extra spice)
Instructions
- Prep the Sweet Potatoes:: First things first, get those sweet potatoes ready! Peel ’em, chop ’em into roughly 1-inch pieces, and toss them into a big pot. Cover them with cold water, add a pinch of salt – this is where I always forget to salt the water, but it really does make a difference! Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not waterlogged. Drain ’em well, we don’t want a soggy Southern Sweet Potato Casserole!
- Mash the Base:: Once drained, pop those hot sweet potatoes into a large mixing bowl. Now, grab your masher (or a fork, if you’re like me and can never find the masher when you need it). Add 1/2 cup of melted butter, 1/2 cup of brown sugar, the heavy cream, vanilla, cinnamon, and nutmeg. Mash it all together until it’s smooth and creamy. I like a few small lumps for texture, but you do you! Taste it here – this is your chance to adjust sweetness or spices. My grandma would always say, “Taste as you go, child!”
- Assemble the Casserole:: Pour that glorious sweet potato mixture into a 9×13 inch baking dish. Smooth out the top with a spatula. It should look rich and inviting already! This is the foundation of your incredible Southern Sweet Potato Casserole, so make sure it’s spread evenly. Honestly, the smell filling your kitchen right now is probably amazing, right?
- Whip Up the Pecan Topping:: In a separate medium bowl, combine the chopped pecans, the remaining 1/4 cup brown sugar, 1/4 cup melted butter, and the all-purpose flour. Use your fingers to mix it until it forms a crumbly, sandy texture. This is my favorite part, getting my hands a little messy! Make sure all the pecans are coated; this is what gives us that irresistible crunch. I once tried to just sprinkle dry pecans, and it was a total fail, so don’t skip this step!
- Top and Bake:: Generously sprinkle that pecan topping evenly over the sweet potato base in your baking dish. You want a good, thick layer of crunch! Pop it into a preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the topping is golden brown and bubbly. Keep an eye on it, because oven temps can be quirky. My old oven used to burn the topping if I wasn’t careful!
- Cool and Serve:: Once it’s beautifully golden, pull that masterpiece out of the oven. Let the Southern Sweet Potato Casserole cool for about 10-15 minutes before serving. This lets it set up a bit and makes it easier to scoop. It should look warm, inviting, and smell absolutely divine. A perfect, comforting dish ready to be devoured!