1. Can I use canned sweet potatoes for this recipe?

While it's best to use fresh sweet potatoes for the best flavor and texture, you can use canned sweet potatoes if you're short on time. However, fresh sweet potatoes will give your casserole a fluffier, more natural flavor that canned versions can’t quite match. If you use canned, be sure to drain them thoroughly and mash before proceeding with the recipe.

2. Can I make this casserole ahead of time?

Yes! This Old-Fashioned Sweet Potato Casserole can be made ahead of time. You can prepare the casserole mixture a day in advance and store it in the fridge. When you're ready to serve, just add the topping and bake. You can also bake it the day before and reheat it before serving, making it perfect for busy holiday meals.

3. Can I freeze Old-Fashioned Sweet Potato Casserole?

Absolutely! If you'd like to freeze the casserole, assemble it (without the topping) and cover it tightly with plastic wrap or foil. Freeze for up to 2 months. When you're ready to bake, let it thaw in the fridge overnight, add the topping, and bake as directed.

Old-Fashioned Sweet Potato Casserole: A Southern Classic

Name: Old-Fashioned Sweet Potato Casserole
Prep time: 35 min
Cook time: PT-495517H54M4S
Total time: PT-495517H54M4S
Cuisine: Southern
Ingredients: 3 cups mashed sweet potatoes (from about 4 large sweet potatoes); 1 cup sugar; 1 1/2 teaspoons salt; 2 lightly beaten eggs; 3 tablespoons butter, melted; 1/2 cup whole milk; 1 teaspoon vanilla extract; For the Topping:; 3 tablespoons butter, melted; 1 cup brown sugar; 1/3 cup flour; 1 cup chopped pecans; Or 2 cups mini marshmallows

Description

Old-Fashioned Sweet Potato Casserole is a rich, sweet, and creamy Southern dish that’s perfect for any holiday or family meal. With a deliciously smooth base of mashed sweet potatoes and a crunchy topping of pecans or marshmallows, this casserole is both decadent and comforting. It’s a crowd-pleaser at Thanksgiving and Christmas, offering a balance of sweet and savory flavors.

Ingredients

Scale

3 cups mashed sweet potatoes (from about 4 large sweet potatoes)
1 cup sugar
1 1/2 teaspoons salt
2 lightly beaten eggs
3 tablespoons butter, melted
1/2 cup whole milk
1 teaspoon vanilla extract
For the Topping:
3 tablespoons butter, melted
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
Or 2 cups mini marshmallows

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Instructions

Preheat your oven to 350°F. Scrub the sweet potatoes clean and wrap each one in aluminum foil. Place them on a baking sheet and bake in a cold oven for about 1 hour, or until fork-tender. After baking, let them cool for 20 minutes before peeling and mashing. You’ll need approximately 3 cups of mashed sweet potatoes for this recipe.
In a large mixing bowl, combine the mashed sweet potatoes, sugar, eggs, melted butter, whole milk, vanilla extract, and salt. Mix until smooth and creamy. Transfer the mixture into a greased 8×8-inch baking dish or a 2-quart casserole dish.
In a small bowl, combine the melted butter, brown sugar, flour, and chopped pecans. Stir well until the mixture becomes crumbly. Alternatively, use mini marshmallows if you prefer a sweeter, gooey topping.
Spread the nut topping or marshmallows evenly over the sweet potato mixture. Bake the casserole at 350°F for 35 minutes, or until the topping is golden brown and the casserole is set.

Notes

For the best flavor, always use fresh, whole sweet potatoes instead of canned yams.
If making ahead, you can bake the sweet potatoes the day before and assemble the casserole just before baking.
You can freeze the casserole (without the topping) and bake it later. Thaw in the fridge overnight before adding the topping and baking.
To adjust sweetness, you can add cinnamon or nutmeg to the sweet potato mixture for a spiced flavor.

Prep Time: 35 minutes
Cook Time: 1 hour and 35 minutes
Category: Side Dish
Method: Bake
Cuisine: Southern

Nutrition

Serving Size: 1/8th of casserole
Calories: 477
Sugar: 55.5 g
Sodium: 495.9 mg
Fat: 20.3 g
Saturated Fat: 3.5 g
Unsaturated Fat: 15.4 g
Trans Fat: 0 g
Carbohydrates: 71.8 g
Fiber: 3.9 g
Protein: 5.5 g
Cholesterol: 70.9 mg