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.
Or both. You know, sometimes when you find something that works for both, you just have to go with it. Right?
Normally, we serve our sweet potato casserole in one large casserole dish, but I love having it as individual servings. With individual servings, everyone gets their fair share of the of that crunchy, sweet pecan topping. No family feuds will break out. Well, at least not about someone getting more topping than the other. You can also customize and add mini marshmallows to some and not others, if you prefer.
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 Sweet Potato Casserole. I hope you love it!
- 5 cups cooked sweet potatoes, mashed (about 5-6 sweet potatoes)
- 1½ cups granulated sugar
- 8 tablespoons (1 stick) butter, softened
- 1 teaspoon vanilla
- ½ cup milk
- 2 eggs
- 1 cup brown sugar, packed
- ½ cup flour
- 1 cup chopped nuts
- 4 tablespoons (1/2 stick) 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.
Photos updated November 15, 2014. Originally posted October 10, 2010.