Southern Sweet Potato Casserole

Is it a side dish? Is it a dessert? In the South, we don’t ask questions; we just ask for seconds. While many people grew up with the marshmallow-topped version, the true “Gourmet Southern” style swaps the marshmallows for a thick, crunchy layer of brown sugar and pecans.

Southern Sweet Potato Casserole

Whipped Soufflé Filling with Pecan Praline Topping

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 10 people

Course: Dessert, Side Dish

Cuisine: Southern

Ingredients Method

Ingredients

  

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Filling

• 3 lbs Sweet Potatoes peeled/cubed
• 1/2 cup Butter melted
• 1/2 cup Milk
• 2 Eggs
• 1 cup Sugar
• 1 tsp Vanilla
• 1/2 tsp Cinnamon

Topping

• 1 cup Light Brown Sugar
• 1/2 cup Flour
• 1 cup Pecans chopped
• 1/3 cup Butter cold, cubed

Method

 

1. Peel and cube your sweet potatoes. Place them in a large pot and cover with water. Boil for 15-20 minutes until they are fork-tender. Crucial Step: Drain them well and let them sit in the colander for 5 minutes to steam dry. Excess water = watery casserole.
2. Preheat oven to 350°F. In a large bowl, mash the potatoes. Add the melted butter, milk, sugar, eggs, vanilla, and cinnamon. Beat with an electric mixer until light and fluffy.
3. Pour the whipped mixture into a greased 9x13 baking dish. Use a spatula to smooth the top perfectly flat.
4. In a small bowl, combine brown sugar, flour, and chopped pecans. Add the cold cubed butter. Use a fork to mash the butter into the dry ingredients until it looks like wet sand or coarse crumbs.
5. Sprinkle the topping generously over the potatoes. Bake for 35-40 minutes. The center should be set (not jiggly) and the topping should be golden brown.
6. Let cool 10 mins before serving.

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