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Sweet Potato Casserole | Magnolia Days

Sweet Potato Casserole

A recipe for sweet potato casserole with a crunchy pecan topping. This casserole can be served as a side dish or a dessert.
Course Main Dish
Cuisine American Southern
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Renee


For the sweet potato mixture:

  • 3 to 4 cups cooked sweet potatoes without skin
  • 1/4 cup canned evaporated milk plus more if needed
  • 1/2 cup sugar
  • 1/4 cup unsalted butter melted
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla

For the topping:

  • 1 cup brown sugar
  • 1/3 cup self-rising flour
  • 1 cup chopped pecans
  • 1/3 cup unsalted butter melted


For the sweet potato mixture:

  1. Place all ingredients into a large bowl. Beat using an electric mixer until smooth. Add more milk if needed. The mixture should have a moist consistency. Spread mixture evenly into a 2-quart baking or casserole dish.

For the topping:

  1. In a medium bowl, add the brown sugar, flour, and pecans. Stir to combine. Add the melted butter and stir to combine. The mixture will be somewhat crumbly. Spread the topping evenly over the sweet potato mixture.
  2. Bake at 350 degrees Fahrenheit for 40 minutes. Serve and enjoy.

Recipe Notes

About 6 medium-sized sweet potatoes will yield the amount needed for this recipe. Scrub the potatoes clean, poke a few holes in them and place on a baking sheet. Bake in a 400 degree Fahrenheit oven for about an hour until soft when tested by piercing the potato with a fork. For safe handling, let potatoes cool before removing the skins.