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Southern Sweet Potato Casserole with Brown Sugared Pecans

Course Dinner
Cuisine American, southern cooking
Keyword breakfast casserole, holiday cooking, sweet potato, thanksgiving
Prep Time 10 minutes
Cook Time 20 minutes
cooking sweet potatoes 45 minutes
Total Time 1 hour 15 minutes


Sweet potato casserole:

  • 4 cups cooked, mashed sweet potato about 4.5 lbs
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup half-and-half
  • 3 tablespoons butter melted
  • 1 teaspoon salt
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon pepper


  • 1/3 cup firmly packed brown sugar
  • 2 cups chopped pecans
  • 1/4 cup butter melted
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees.

Sweet potato layer:

  1. Combine cooked, mashed sweet potatoes, brown sugar, half and half, butter, salt, orange peel, spices and pepper. Mix well.

  2. Spread the sweet potato mixture in a greased pan about 7x12 up to 9x13.

Topping instructions:

  1. Combine topping ingredients: 1/3 cup brown sugar, chopped pecans, melted butter and cinnamon in a small bowl.

  2. Sprinkle over sweet potato mixture.

  3. Bake at 375º for 30 minutes or until thoroughly heated.

Recipe Notes

  • I usually boil or pressure cook my sweet potatoes, but many people swear by baking the potatoes and say the flavor is much better after baking.
  • Make ahead instructions: Prepare as directed in recipe, leaving out pecan topping. Cover with foil and bake for about 20 minutes. Let cool. Place in refrigerator. When ready to serve, remove from fridge about 40 minutes before serving, top with pecans and bake in a 375 oven for about 30-40 minutes, uncovered.
  • This dish will take 20-30 minutes to heat up if the dish is made while the potatoes are still warm or about 40 minutes if the sweet potatoes are made ahead and have been refrigerated.