This Southern sweet potato casserole has been a holiday table mainstay in our family for years. I first made this version when I needed a quick, reliable side that tasted homemade but used pantry ingredients; the canned sweet potatoes keep the texture silky and save time without compromising flavor. The filling turns velvety with butter, milk, eggs, and vanilla while the streusel of brown sugar, flour, butter, and pecans gives the top the perfect contrast of buttery crunch. Every time I bring this to a gathering, people ask for the recipe, and it’s become one of those dishes that evokes childhood holidays and cozy kitchens.

I discovered the combination on a hectic Thanksgiving when I needed something I could assemble quickly and bake while the turkey rested. The casserole bakes into a golden, crackling top with soft, sweet filling beneath—sweet but not cloying, with warm vanilla and a hint of buttery richness. It’s forgiving: the canned sweet potatoes provide consistent flavor and texture, and the streusel can be adjusted for more or less crunch depending on how you like it. Serve it warm so the filling is soft and the topping is still slightly crisp.

Ingredients

• 29-ounce can sweet potatoes: Look for a good-quality brand that uses sweet potatoes packed in water or syrup depending on your sweetness preference; drained and mashed, these form the creamy base without the need to roast fresh tubers.
• 1/2 cup (1 stick) salted butter, melted: Butter adds richness and silkiness. If you only have unsalted, use 3/4 teaspoon salt in the filling to balance flavors.
• 1/3 cup milk: Whole milk is best for creaminess, but 2% works fine. Milk adjusts the consistency so the filling is smooth and not dry.
• 3/4 cup granulated sugar: This provides gentle sweetness that complements the natural sugars in the potatoes without overpowering the topping.
• 1 teaspoon vanilla extract: A good-quality vanilla warms the flavor; avoid artificial extracts if possible for the cleanest taste.
• 2 large eggs, beaten: Eggs bind and lend a custard-like texture; beat them first for even incorporation into the filling.
• Topping - 5 tablespoons salted butter, melted: Melted butter helps the streusel clump and brown; room temperature butter will not yield the same crumble.
• 2/3 cup brown sugar: Use dark brown for more molasses depth or light brown for milder caramel notes.
• 2/3 cup all-purpose flour: Provides structure to the topping; for gluten-free, see substitutions below.
• 1 cup chopped pecans: Toast lightly for extra aroma before mixing into the streusel, but be careful not to burn them.

Instructions

Preheat and prepare:Preheat the oven to 350F. Choose a 2-quart (8-inch square) baking dish—glass or ceramic works well. Set an oven rack in the middle position so the topping browns evenly without burning.Mash the sweet potatoes:Open and drain the 29-ounce can of sweet potatoes, then place the contents in a large bowl. Use a potato masher or sturdy fork to break any large pieces; the goal is a mostly smooth texture with a few small lumps for character. Smoothness affects final mouthfeel—mash more for a creamier finish.Mix the filling:Stir in the 1/2 cup (1 stick) melted salted butter, 1/3 cup milk, 3/4 cup sugar, 1 teaspoon vanilla extract, and 2 beaten large eggs. Use a rubber spatula and fold gently until combined. The filling should be silky and pourable but not runny; if it feels too loose, add a tablespoon of flour or reduce the milk slightly in future batches.Transfer to baking dish:Pour the sweet potato mixture into the prepared 2-quart baking dish, smoothing the top with the spatula so the streusel will settle evenly. Lightly tap the dish on the counter to remove air pockets.Make the streusel topping:In a separate bowl, combine 5 tablespoons melted salted butter, 2/3 cup brown sugar, 2/3 cup all-purpose flour, and 1 cup chopped pecans. Use a fork or clean fingers to press the mixture until small clumps form—aim for pea-sized crumbles. This texture ensures a crunchy topping with pockets of caramelized sugar.Assemble and bake:Sprinkle the streusel evenly over the sweet potato filling. Bake uncovered in the preheated 350F oven for 30 to 40 minutes until the topping is golden brown and the filling is set around the edges; a slight jiggle in the center is fine. If the top browns too quickly, tent loosely with foil for the remaining time.Rest and serve:Remove from the oven and let the casserole cool for at least 15 to 20 minutes before serving—the filling firms as it cools. Cutting too soon can cause it to be overly soft. Serve warm, and store leftovers in the refrigerator for up to 4 days.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. If you plan to freeze, cool the casserole completely, wrap tightly in foil, then plastic wrap, or place in a freezer-safe container. For individual portions, scoop into meal-prep containers and freeze flat; thaw overnight in the refrigerator before reheating. To refresh the topping when reheating, place under a hot broiler for 1 to 2 minutes while watching closely to re-crisp the streusel.

Ingredient Substitutions

If you need dairy-free, swap the butter for a high-quality plant-based spread and use almond or oat milk; note the flavor will be slightly different and less rich. For a gluten-free topping, replace the 2/3 cup all-purpose flour with a 1:1 gluten-free flour blend or almond flour (use 2/3 cup almond flour and reduce chopped pecans to 3/4 cup to maintain balance). For nut-free, omit pecans and add toasted oats or shredded coconut for texture. To reduce sugar, use 1/2 cup granulated sugar in the filling and 1/2 cup brown sugar in the topping—expect a less caramelized finish.

Serving Suggestions

Serve warm as a side with roasted turkey, glazed ham, or pan-seared pork chops. Garnish with extra toasted pecans or a light dusting of cinnamon for visual appeal. For a brunch twist, serve alongside scrambled eggs and crisp bacon. The sweet-savory profile pairs well with tart cranberry relish or a bright green salad to cut through the richness.

Cultural Background

Sweet potato casseroles are a classic in American Southern and holiday cooking, rooted in a tradition of using accessible winter vegetables and pantry staples to create celebratory dishes. The streusel or pecan topping is a regional flourish that adds texture and sweetness—pecans are a staple of Southern baking, celebrated for their buttery flavor and local availability in many states.

Seasonal Adaptations

In winter, use dark brown sugar and a pinch of warm spices like cinnamon and nutmeg in the filling for a cozy profile. For spring or summer potlucks, lighten the dish by using 2% milk and reducing butter in the streusel; add a handful of orange zest to brighten the flavor. For Thanksgiving, consider adding a tablespoon of bourbon to the topping for depth and a subtle caramel note.

Meal Prep Tips

Assemble the casserole up to 24 hours ahead and keep covered in the refrigerator; bring it close to room temperature before baking to ensure even heating. If making for a crowd, double the recipe and use a 9x13-inch pan—baking time will increase by 10 to 20 minutes. Label containers with reheating instructions and consider placing the streusel in a separate container if you want the freshest crunch on the day of serving.

This casserole always brings people together; whether it’s a holiday, a Sunday supper, or a simple family dinner, it’s the kind of dish that creates small moments of comfort. Try it once—you’ll likely find it earning a permanent place on your favorites list.