Sweet Potato Casserole is a southern classic. With a rich, buttery taste and crunchy topping, this sweet potato casserole recipe 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!
Sweet Potato Casserole Recipe
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.
How to Make Sweet Potato Casserole
Preheat oven to 350 degrees. Scrub your sweet potatoes until they are clean, then boil them, bake them or cook them in your Instant Pot until tender.
Cool, peel and mash the cooked sweet potatoes then stir in the ingredients for the sweet potato part of the recipe. Pour sweet potato mixture into a 9×13 casserole dish or individual dishes for serving.
For the topping, mix the ingredients for the streusel topping part of the recipe and spread evenly over the sweet potato mixture.
Cook for 30 minutes until topping has browned. If adding mini marshmallows, add them the final 10 minutes of baking. Remove from oven and serve!
It’s simple to make ahead and is freezer friendly too! I’ve shared those details in the notes of the recipe.
Here’s my recipe for how I make my Grandmother’s Southern Sweet Potato Casserole. I hope you love it as much as my family does!
Sweet Potato Casserole Recipe
- 5 cups cooked sweet potatoes mashed (about 5-6 medium sweet potatoes)
- 1 cup granulated sugar
- 8 tablespoons butter softened
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 2 eggs
For the Streusel Topping:
- 1 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 4 tablespoons butter softened
- 1/2 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.
For the topping:
- 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.
Prepare sweet potato mixture and spread into casserole dish. Wrap tightly and store in the refrigerator for 3 to 5 days. Prepare streusel topping and store in a zip top bag in the refrigerator. When ready to bake, remove all from the refrigerator. Spread streusel on top of casserole and bake as directed. Freezer Friendly Tips:
Prepare sweet potato mixture and spread into casserole dish. Cool completely, wrap tightly and store in the freezer up to 3 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.