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Southern Sweet Potato Casserole

Sweet Potato Casserole Recipe: The South's Best

JC Phelps
This is, simply put, the best sweet potato casserole recipe that you'll find south of the Mason-Dixon. A family favorite!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 12 servings
Calories 423 kcal



  • 1 c. brown sugar
  • 1/3 c. all-purpose flour
  • 1.25 c. pecans chopped
  • 2/3 stick of butter unsalted, melted
  • 1 tbsp. vanilla extract

Sweet Potato Base

  • 4 cups of sweet potatoes cooked and mashed (JC's note: I prefer to use Bruce's canned yams)
  • 1 c. sugar
  • 1 tsp. salt
  • 2 eggs beaten
  • 1 tbsp. vanilla extract
  • 1 1/3 stick of butter unsalted, melted


  • Preheat oven to 375F.
  • Combine sweet potatoes (yams), sugar, beaten eggs, salt, vanilla extract, and melted butter; beat until well-incorporated, roughly 2-3 minutes.
  • Combine brown sugar, pecans, flour, butter, and vanilla extract until uniformly mixed. In a buttered baking dish, pour in sweet potato mixture and spread the topping evenly across the potatoes. Bake for 30 minutes, or until the sweet potatoes are hot and the topping is browned.
  • Serve warm!


Sodium: 182mgCalcium: 48mgVitamin C: 9mgVitamin A: 128IUSugar: 40gFiber: 5gPotassium: 557mgCholesterol: 27mgCalories: 423kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 6gSaturated Fat: 2gFat: 19gProtein: 5gCarbohydrates: 62gIron: 1mg
Keyword casserole, sweet potato casserole, sweet potatoes
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