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5 from 3 votes

Aunt Bee's Southern Sweet Potato Casserole with Pecans

This creamy, delicious sweet potato casserole is a show-stopper whether you have it on your holiday table or a random weeknight dinner! Semi-homemade shortcuts make it a quick side dish with 15 minutes of prep.
Course Side Dish
Cuisine Southern
Keyword easy sweet potato casserole, southern sweet potato casserole, sweet potato casserole with pecans
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings 8 people
Calories 434.4kcal
Author Blair Lonergan




  • Preheat oven to 400 degrees F.
  • Spray a 2-quart baking dish with cooking spray and set aside.
  • Place potatoes (with the syrup from the can) in a large microwave-safe bowl. Warm in the microwave for about 30 seconds – 1 minute. Transfer to a blender or food processor to puree the potatoes until smooth.
    1 large (29 ounce) can sweet potatoes in light syrup
  • Add the melted butter, sugar, cinnamon, nutmeg, eggs and salt to the blender and mix well.
    6 tablespoons salted butter, melted, 1 cup sugar, ½ teaspoon cinnamon, ½ teaspoon nutmeg, 2 eggs, 1/2 teaspoon salt
  • Place potato mixture into prepared baking dish and bake, uncovered, for 20-35 minutes, or until almost set.
  • Meanwhile, in a bowl, combine the topping ingredients.
    ¾ cup cornflake crumbs, ½ cup chopped pecans, ½ cup brown sugar, 6 tablespoons salted butter, melted, Pinch of salt
  • Spread topping onto potatoes and brown for another 8-10 minutes. Allow to rest for at least 10-15 minutes; serve warm.


  • Do not drain the can of sweet potatoes! You want that syrup to be pureed with the potatoes in the blender.
  • I prefer salted butter in this recipe to counterbalance the sugar.
  • Make sure that the casserole is almost set (not liquid in the center) before you put on the topping. Otherwise, the topping might burn in the oven if you have to leave the casserole in too long.
  • If you don’t own a blender, you can make this recipe using a hand mixer or by mashing and mixing the sweet potatoes by hand. It’s okay if the casserole filling isn’t completely smooth and has a few lumps!
  • If you just cannot handle the idea of sweet potato casserole without marshmallows, toss a handful of mini marshmallows into the crunchy pecan topping mixture for just the right amount of pockets of gooey goodness.
  • Prep Ahead! I have prepared and baked this entire side dish in advance. Then, to reheat, cover lightly with foil and place in a 350-degree oven until heated through. This is a perfect way to get a head start on any of your holiday cooking!
  • Store any leftovers in an airtight container in the fridge for up to 4 days. It’s also freezer-friendly, though I recommend storing it in smaller portions for easier reheating.


Serving: 1/8 of the casserole | Calories: 434.4kcal | Carbohydrates: 60g | Protein: 3.5g | Fat: 23.8g | Saturated Fat: 11.8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 385.7mg | Potassium: 100.5mg | Fiber: 1g | Sugar: 41.9g