Southern Sweet Potato Casserole with Pecans

Southern Sweet Potato Casserole with Pecans

This delicious Southern Sweet Potato Casserole with Pecans makes a lovely side dish to any meal. The sweet and crunchy pecan crust tops a creamy rich sweet potato filling. This recipe is a favorite Thanksgiving side dish tradition in our home.
Course Casserole, Side Dish
Cuisine American, Southern
Keyword Southern Sweet Potato Casserole with Pecans
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10
Calories 491kcal
Author Katie Crenshaw, A Fork's Tale


  • 29 oz canned sweet potatoes or yams drained
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup butter melted
  • 1 tsp vanilla

Pecan Topping

  • 1 cup brown sugar
  • 1 cup pecans chopped
  • 1/3 cup flour
  • 1/3 cup butter melted


  • In a large mixing bowl, blend sweet potatoes, eggs, sugar, 1/2 cup butter, and vanilla until smooth.
  • Add to a 9x13 baking dish. 
  • In a mixing bowl, mix pecans, flour, and brown sugar. Add the melted butter and stir until the pecans are completely covered in flour mixture.
  • Add pecan topping to casserole. Bake at 350 for about 35 minutes.



My mother-in-law cooks this recipe in a 9x13 pan. It will be a thinner version than a typical sweet potato casserole. You can double the recipe in the 9x13 pan or cook it in an 8x8 pan if you want the casserole to be thicker. 


Calories: 491kcal | Carbohydrates: 69g | Protein: 3g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 161mg | Potassium: 757mg | Fiber: 4g | Sugar: 42g | Vitamin A: 640IU | Vitamin C: 14.2mg | Calcium: 49mg | Iron: 1.2mg