Southern Sweet Potato Casserole with Pecans

Here is my favorite sweet potato casserole recipe, with creamy mashed sweet potatoes, warm spices, and a crispy pecan topping that makes everyone come back for seconds.

This Southern sweet potato casserole is what my family asks for every Thanksgiving. I learned this recipe from my neighbor who grew up in Georgia, and now it’s become our tradition too. It’s sweet enough to feel like dessert but hearty enough to be a real side dish.

What Kind of Sweet Potatoes Should I Use?

For the best Southern sweet potato casserole, you’ll want to use orange-fleshed sweet potatoes, which are sometimes labeled as “yams” at the grocery store (though they’re actually sweet potatoes). These varieties like Beauregard or Centennial have that classic sweet, creamy texture that makes casseroles so good. Avoid the white or purple sweet potatoes for this recipe since they’re less sweet and have a drier texture. When picking them out, look for sweet potatoes that feel firm and heavy for their size, with smooth skin and no soft spots or wrinkles.

Options for Substitutions

This classic casserole is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Sweet potatoes: Fresh sweet potatoes are really the star here and shouldn’t be substituted – they give this casserole its signature flavor and texture that canned just can’t match.
• Whole milk: You can use 2% milk, half-and-half, or even heavy cream if that’s what you have. Heavy cream will make it richer, while lower-fat milk will work just fine too.
• Light brown sugar: Dark brown sugar works great and will give you a deeper molasses flavor. You can also use regular white sugar, though you’ll lose some of that caramel taste.
• Pecans: Walnuts, chopped almonds, or even crushed graham crackers can replace the pecans. If you’re dealing with nut allergies, just skip them entirely or use toasted coconut flakes.
• Mini marshmallows: Regular marshmallows work fine – just cut them into smaller pieces. Some folks prefer a brown sugar and butter crumb topping instead of marshmallows for a less sweet option.
• Unsalted butter: Salted butter is perfectly fine to use – just reduce the added salt to about 1/2 teaspoon to balance things out.

Watch Out for These Mistakes While Baking

The biggest mistake people make with sweet potato casserole is not cooking the sweet potatoes long enough, which leads to lumpy, uneven texture – make sure they’re fork-tender all the way through before mashing.

Another common error is adding the eggs while the sweet potato mixture is still hot, which can scramble them and create an unpleasant texture, so let the mashed potatoes cool for about 10 minutes first.

Don’t skip draining any excess liquid from your mashed sweet potatoes, as too much moisture will make your casserole watery instead of creamy and rich.

For the perfect golden top, add your marshmallows and pecans during the last 10-15 minutes of baking – this prevents them from burning while still giving you that beautiful caramelized finish everyone loves.

What to Serve With Sweet Potato Casserole?

Sweet potato casserole is a classic side dish that pairs beautifully with traditional holiday meals like roasted turkey, glazed ham, or herb-crusted chicken. The creamy, sweet flavors work really well alongside savory dishes like green bean casserole, stuffing, and cranberry sauce for a complete Thanksgiving or Christmas spread. If you’re serving it at a casual dinner, try pairing it with simple roasted pork tenderloin or grilled chicken thighs. The rich, marshmallow-topped casserole also complements tangy sides like coleslaw or a fresh arugula salad to balance out all that sweetness.

Storage Instructions

Keep Fresh: Sweet potato casserole keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day after all those flavors have had time to meld together. Just make sure it’s completely cooled before covering to avoid condensation.

Freeze: This casserole freezes like a dream for up to 3 months! You can freeze it before or after baking – just wrap it well in plastic wrap and then foil. If you’re planning ahead for the holidays, I love making this a few weeks early and just pulling it out when I need it.

Warm Up: To reheat, cover with foil and bake at 350°F for about 20-25 minutes if it’s been in the fridge, or 45 minutes if frozen. Remove the foil for the last 10 minutes to get those marshmallows nice and golden again. You can also reheat individual portions in the microwave for a quick side dish.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3150-3350
• Protein: 35-40 g
• Fat: 130-140 g
• Carbohydrates: 470-500 g

Ingredients

For the sweet potato base:

• 1/4 cup pecans (finely chopped for even distribution)
• 1/2 cup whole milk (room temperature for smoother mixing)
• 2 large eggs
• 3/4 cup packed light brown sugar
• 4 lb sweet potatoes (peeled and cubed into 1-inch pieces)
• 1 tst salt
• 1/2 cup unsalted butter (I use Kerrygold, softened to room temperature)
• 1 tsp vanilla extract (pure extract preferred for best flavor)

For the topping:

• 2 cups miniature marshmallows (for melting and toasting)
• 1/4 cup chopped pecans (optional but recommended for crunch and richness)

Step 1: Prepare and Cook the Sweet Potatoes

• 4 lb sweet potatoes

Peel the sweet potatoes and cut them into 1-inch cubes for even cooking.

Place them in a large pot and cover completely with cold water.

Bring to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes until the potatoes are completely fork-tender.

Drain thoroughly in a colander, pressing gently to remove excess moisture—this is important because watery potatoes will make your casserole soggy.

While the potatoes cook, you can prepare your other ingredients and preheat the oven.

Step 2: Preheat Oven and Prepare the Baking Dish

Preheat your oven to 375°F and position the rack to the middle position.

Spray a 9×13-inch casserole dish (or similar size) with cooking spray to prevent sticking.

This step should be done while your potatoes are cooking so everything is ready when you need it.

Step 3: Create the Creamy Potato Base

• 1/2 cup unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tst salt
• 1/4 cup pecans

While the potatoes are still warm, transfer them to a large mixing bowl.

Add the softened butter, brown sugar, room-temperature milk, eggs, vanilla extract, and salt.

Using an electric mixer on medium speed, blend everything together until you achieve a smooth, creamy consistency—this usually takes 2-3 minutes.

I find that room-temperature milk incorporates much more smoothly than cold milk, creating a velvety texture.

Once smooth, gently fold in the 1/4 cup finely chopped pecans by hand to maintain the creamy texture and distribute the nuts evenly throughout.

Step 4: Assemble and Top the Casserole

• creamy potato mixture from Step 3
• 2 cups miniature marshmallows
• 1/4 cup chopped pecans

Spread the potato mixture from Step 3 evenly into your prepared casserole dish, using a spatula to create a level surface.

Scatter the miniature marshmallows evenly across the top—I like to leave small gaps between them so some peek through while others meld together during baking.

Finish by sprinkling the optional 1/4 cup chopped pecans over the marshmallows for added crunch and richness.

These pecans will toast as the casserole bakes, creating a delicious nutty flavor.

Step 5: Bake Until Golden and Bubbly

Place the assembled casserole in your preheated 375°F oven and bake for 25-30 minutes until the marshmallows are golden brown on top and the edges are bubbling slightly.

The exact time depends on your oven, so start checking around the 25-minute mark.

The casserole is done when the marshmallows have puffed up and turned a light golden color, and the sweet potato mixture is hot throughout.

Step 6: Rest and Serve

Remove the casserole from the oven and let it rest for 5 minutes before serving.

This allows the structure to set slightly, making it easier to scoop and serve while keeping the marshmallows warm and gooey.

Serve directly from the dish while warm for the best flavor and texture.

Pecan Southern Sweet Potato Casserole

Delicious Pecan Southern Sweet Potato Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 10 servings

Calories 3250 kcal

Ingredients

  

Sweet potato base

• 1/4 cup pecans (finely chopped for even distribution)
• 1/2 cup whole milk (room temperature for smoother mixing)
• 2 large eggs
• 3/4 cup packed light brown sugar
• 4 lb sweet potatoes (peeled and cubed into 1-inch pieces)
• 1 tst salt
• 1/2 cup unsalted butter (I use Kerrygold, softened to room temperature)
• 1 tsp vanilla extract (pure extract preferred for best flavor)

Topping

• 2 cups miniature marshmallows (for melting and toasting)
• 1/4 cup chopped pecans (optional but recommended for crunch and richness)

Instructions

 

• Peel the sweet potatoes and cut them into 1-inch cubes for even cooking. Place them in a large pot and cover completely with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes until the potatoes are completely fork-tender. Drain thoroughly in a colander, pressing gently to remove excess moisture—this is important because watery potatoes will make your casserole soggy. While the potatoes cook, you can prepare your other ingredients and preheat the oven.
• Preheat your oven to 375°F and position the rack to the middle position. Spray a 9×13-inch casserole dish (or similar size) with cooking spray to prevent sticking. This step should be done while your potatoes are cooking so everything is ready when you need it.
• While the potatoes are still warm, transfer them to a large mixing bowl. Add the softened butter, brown sugar, room-temperature milk, eggs, vanilla extract, and salt. Using an electric mixer on medium speed, blend everything together until you achieve a smooth, creamy consistency—this usually takes 2-3 minutes. I find that room-temperature milk incorporates much more smoothly than cold milk, creating a velvety texture. Once smooth, gently fold in the 1/4 cup finely chopped pecans by hand to maintain the creamy texture and distribute the nuts evenly throughout.
• Spread the potato mixture from Step 3 evenly into your prepared casserole dish, using a spatula to create a level surface. Scatter the miniature marshmallows evenly across the top—I like to leave small gaps between them so some peek through while others meld together during baking. Finish by sprinkling the optional 1/4 cup chopped pecans over the marshmallows for added crunch and richness. These pecans will toast as the casserole bakes, creating a delicious nutty flavor.
• Place the assembled casserole in your preheated 375°F oven and bake for 25-30 minutes until the marshmallows are golden brown on top and the edges are bubbling slightly. The exact time depends on your oven, so start checking around the 25-minute mark. The casserole is done when the marshmallows have puffed up and turned a light golden color, and the sweet potato mixture is hot throughout.
• Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the structure to set slightly, making it easier to scoop and serve while keeping the marshmallows warm and gooey. Serve directly from the dish while warm for the best flavor and texture.