Sweet Potato Casserole is a southern classic. With a rich, buttery taste and crunchy topping, sweet potato casserole makes a perfect side dish or a dessert.
Sweet potato casserole. Do you consider it a side dish or dessert?
Because you know, sometimes when you find something that works for both, you just have to go with it. Right?
My Grandmother Verdie always served her sweet potato casserole during the holidays and I have to admit that it was always one of my favorite parts of the meal! Forget the turkey, just give me an extra scoop of her sweet potato casserole and I was a happy girl!
Now that I’m a little bit older (ahem…) and I’ve discovered my love for Bart’s smoked turkey, my plate has a whole lot more on it competing for my attention!
The smell of sweet potato casserole makes your entire house smell amazing. Better yet, your family and guests will try to figure out how to get every last bite our of the dish. Just watch them when you serve it. I promise, they’ll be trying to figure it out. Just watch.
Here’s how I make my Grandmother’s Southern Sweet Potato Casserole. I hope you love it as much as my family does!
- 5 cups cooked sweet potatoes, mashed (about 5-6 medium sweet potatoes)
- 1 cup granulated sugar
- 8 tablespoons butter, softened
- 1½ teaspoons vanilla extract
- ½ cup milk
- 2 eggs
- 1 cup brown sugar, packed
- ½ cup all-purpose flour
- 1 cup chopped pecans
- 4 tablespoons butter, softened
- ½ cup mini marshmallows, optional
- Preheat oven to 350º F. Scrub sweet potatoes and boil or bake in the oven until tender.
- Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9x13 casserole dish or individual dishes for serving.
- Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
- Cook for 30 minutes until topping has browned. If using mini marshmallows, add them the final 10 minutes of baking. Remove from oven and serve.
Freezer Friendly Tips: Prepare sweet potato mixture and spread into casserole dish. Cool completely, wrap tightly and store in the freezer up to 10 - 12 months.
When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Make streusel topping mixture and place on top of casserole and bake as directed.
From the Add a Pinch recipe archives, originally published 2010.