My great Aunt Bee’s easy Southern sweet potato casserole brings together creamy spiced sweet potatoes and a crunchy pecan topping for the ultimate make-ahead holiday side dish. Just 15-minutes of prep!
For other festive sides, try this sweet potato casserole with marshmallows or Aunt Bee’s 3-ingredient easy potato casserole, and check out our collection of Thanksgiving recipes!
Table of Contents
Before You Get Started
- Let the casserole set before adding the topping. If the center is still liquid, your topping will sink.
- Use salted butter to balance the sweetness; this dish can go from perfect to cloying quickly.
- Room temperature eggs and warm milk blend better. Cold ingredients can make the mixture lumpy.
Sweet Potatoes: Canned vs. Fresh
This recipe calls for canned yams, which cut prep time down to about 15 minutes and guarantee smooth, consistent results every time. Make sure you grab the largest (40 ounce) size.
If Using Fresh Sweet Potatoes:
Bake whole potatoes at 400°F for 45–50 minutes until fork-tender. Peel and mash while warm. You’ll need to add extra sugar, since fresh potatoes don’t include the sweet syrup from the can, and maybe a little bit more milk to reach the right consistency.
A Family-Favorite Southern Side
I’ve tested plenty of sweet potato casseroles over the years, but my great Aunt Bee’s Southern version is hands-down the best. The smooth, creamy filling is topped with a buttery brown sugar and pecan streusel that tastes like dessert. The perfect mix of sweet and savory, this classic side is a must-have on any holiday table!
How to Make Sweet Potato Casserole with Pecans
Step 1: Mash the Sweet Potatoes
Place the drained sweet potatoes in a large bowl. Mash with a potato masher.
** Texture Note: You want them fairly smooth, but some small chunks are fine. They don’t need to be whipped or pureed like they’ve been in a blender.
Step 2: Combine the Filling
Stir in the melted butter, eggs, warm milk, sugar, vanilla, cinnamon, nutmeg, and salt. Mash again until nice and smooth, with a few small chunks or pieces for texture remaining.
Step 3: Bake the Filling
Transfer the mashed potato mixture to a greased 2-quart baking dish. Pop it in a 350°F oven (uncovered) for about 25-30 minutes.
** Pro Tip: The edges should be set and the center will be nearly set, but still slightly soft. You need it firm enough to support the weight of the topping, so stick it back in the oven if it’s too jiggly.
Step 4: Make the Pecan Topping
While the filling is in the oven, use a fork or your fingers to combine the brown sugar pecan streusel topping: Corn Flakes crumbs, pecans, brown sugar, flour, melted butter, and salt.
** Pro Tip: Chop the pecans coarsely; too fine and they’ll burn, too large and topping won’t hold together.
** Texture Tip: The mixture should be crumbly and clumping together, and you shouldn’t see any dry pockets of flour.
Step 5: Add the Topping
Sprinkle the topping over the casserole.
Return the dish to the oven (uncovered again) for about 20-30 more minutes. You’ll know it’s done when the center is completely set and the topping is golden brown. The streusel will continue to firm up as it cools.
Variations
- Marshmallow Lovers: Fold mini marshmallows into the topping mixture for pockets of gooey sweetness.
- Nut-Free Option: Use extra corn flakes crumbs or try some crushed gingersnaps.
- Big Crowd: Double the ingredients and bake the casserole in a 4-quart dish. You’ll need to extend the baking time.
Storage, Freezing & Make Ahead
- Make-Ahead: Assemble the filling up to 2 days ahead, cover tightly, refrigerate. Add 10-15 minutes to the baking time if it’s cold.
- Storage: Refrigerate leftovers for up to 4 days in an airtight container.
- Freezing: Freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating: Cover with foil, bake at 350°F until heated through (about 20 minutes).
Frequently Asked Questions
How long should I bake sweet potato casserole?
First bake 20-35 minutes until almost set, then another 20-30 minutes after adding the topping. Total time varies based on dish depth.
Can I make this ahead for Thanksgiving?
Yes! Assemble the filling up to 2 days ahead and refrigerate, or bake completely and reheat day-of.
Why is my casserole watery?
Usually from not draining the canned sweet potatoes or underbaking before adding topping.
Can I use fresh sweet potatoes instead of canned?
Yes, but you’ll need to bake or boil them first, then add cream or extra sugar for consistency. See instructions in the post above.
Is this more like a side dish or dessert?
It’s sweet enough for dessert but traditionally served as a side. Let your family decide!
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Sweet Potato Casserole with Pecans
Equipment
- 2-quart casserole dish
Ingredients
Filling
- 1 (40 ounce) can sweet potatoes (cut yams), well drained
- 5 tablespoons salted butter, melted
- 2 large eggs
- ⅓ cup whole milk or heavy cream, warmed
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Topping
- ¾ cup coarsely crushed Cornflakes cereal crumbs
- ½ cup chopped pecans
- ½ cup packed light brown sugar
- ¼ cup + 2 tablespoons all-purpose flour
- 5 tablespoons salted butter, melted
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish or spray with nonstick cooking spray. Set aside.
Make the Filling
- Place the drained sweet potatoes in a large bowl. Mash with a potato masher or fork until smooth.
- Add the remaining filling ingredients (melted butter, eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt). Continue to mash and mix until completely combined and smooth.
- Transfer the sweet potato mixture to the prepared baking dish.
Bake the Filling
- Bake, uncovered, for 25-30 minutes, or until almost set. The edges will be set, and the center will still be slightly soft.
Make the Topping
- Meanwhile, prepare the topping. In a medium bowl, use a fork or your fingers to combine the topping ingredients (Cornflake crumbs, pecans, brown sugar, flour, melted butter, and salt) until a crumbly mixture comes together.
Finish in the Oven
- Sprinkle the topping over the casserole.
- Continue baking for about 20-30 more minutes, or until the filling is completely set, bubbling around the edges, and the topping is golden brown. Let the casserole rest for at least 10-15 minutes; the topping will continue to firm up as it cools. Serve warm.
Notes
- Warm the milk or cream first for smoother mixing.
- Salted butter recommended to balance sweetness.
- Casserole must be almost set before adding topping.
- Make-ahead: Assemble the filling 2 days early, refrigerate, add 10-15 mins baking time,
- Fresh sweet potato option: Bake 45-50 minutes; peel.
- Leftovers keep 4 days refrigerated.
- Freeze portions up to 2 months.
- Center should barely jiggle when ready for topping.
- Reheat covered at 350°F until warmed through.
Nutrition
Originally published in November, 2014, this post was updated in November, 2025.
That sweet potato casserole looks amazingly delicious!!! I make some too, but my recipe is different than your aunt’s. I’ll give it a try next time. 🙂
I’m drooling lol… sweet potato casserole is a favorite of mine and that recipe looks amazing!
Thanks, Amanda! 🙂 Sweet potato casserole is also one of my favs, and this is BY FAR the best I’ve ever had. Totally mouthwatering! Hah!
The sweet potato casserole looks so good!! I have to try it. Thanks for the recipe!
Thanks, Joanne!
Family recipes that are passed down are the best! This looks wonderful! I’ll be sharing it on my Facebook page tomorrow! Thanks for joining us at Foodie Fridays…it’s always such a pleasure to have you join us!
Thanks so much, Michelle!
You should get Aunt Bee’s Meatloaf receipe, if you don’t have it already 🙂
Chip!!! Hi! I don’t have a single meatloaf recipe on this site…I’ll be emailing her tomorrow. Thanks for the tip! 🙂
Mouthwatering! Pinning for Thanksgiving!
Thank you, Karly!
I made this for a large crowd and it was a fan favorite! I thought it was very sweet and, for myself, might try to make it with a little less sugar but was told if I changed it for the crowd would face certain wrath. I did not crush the corn flakes and they added a nice contrasting crunch to the smooth sweet potato. This is going into the do again and again and again file!