Southern-Style Sweet Potatoes

Great Grandma Lena was a proper Southern lady. Born on August 11, 1901, in Missouri, her family moved by covered wagon to Dover, Arkansas when she was three years old—a journey that took more than a week. At seventeen, she married Wilmer (Sr.), and Grandpa (Jr.) was the youngest of their four children. In 1936, the family made the trek to Southern California in a car with a rumble seat. Made in honor of Great Grandma Lena, these sweet potatoes have become a Thanksgiving tradition. Updated to highlight the natural sweetness of roasted sweet potatoes and topped with a buttery brown sugar–pecan crumble, this timeless side dish remains a cherished part of our holiday table.

Ingredients

Sweet Potato Mixture

• ¼ cup sugar
• ½ tsp table salt
• 1 tsp vanilla extract
• 4 cups roasted sweet potatoes, mashed
• 3–4 large eggs, well beaten
• ½ cup butter, melted
• 2 tbsp heavy cream (optional, if mixture is too thick)

Topping

• 1½ cups brown sugar
• ½ cup flour
• ⅓ cup butter, melted
• 1½ cups pecans, chopped and lightly toasted

Directions

Prepare the Oven and Topping

Preheat oven to 350ºF (175ºC). In a small bowl, combine the brown sugar, flour, melted butter, and toasted pecans. Mix until evenly combined and crumbly. Set aside.

Make the Sweet Potato Mixture

In a large mixing bowl, combine the sugar, salt, vanilla, mashed roasted sweet potatoes, beaten eggs, and melted butter. Stir until smooth and evenly combined. If the mixture feels overly thick, stir in 2 tbsp heavy cream to loosen slightly.

Assemble and Bake

Butter a medium baking dish and pour in the sweet potato mixture, spreading evenly. Sprinkle the prepared topping over the surface.

Bake uncovered for 30 minutes, or until the center is set and the topping is golden brown. Let rest for at least 30 minutes before serving.

Serve

Serve warm as-is or drizzle lightly with maple syrup for extra richness. This casserole is a holiday favorite, especially alongside roast turkey or ham.

Notes

Preparation

• Roasting the sweet potatoes deepens their natural sweetness and enhances flavor compared to boiling.
• Using 3 eggs results in a slightly denser, more velvety texture, while 4 eggs yield a lighter, more custard-like consistency.
• If the mixture feels too thick, add 2 tbsp cream or milk for a smoother texture.
• Toasted pecans add a richer, nuttier flavor to the topping—toast at 350ºF (175ºC) for 5–7 minutes, until fragrant.
• Click here for our family’s original recipe.

Serving Suggestions

• Perfect for Thanksgiving or Christmas dinners alongside turkey, ham, or roast chicken.
• Pairs beautifully with Southern Brown Gravy for a savory-sweet balance.
• Serve leftovers warmed for breakfast with a drizzle of cream or maple syrup.

Make-Ahead & Storage

• Prepare through assembly (unbaked), cover, and refrigerate for up to 2 days. Bake just before serving.
• Freeze (unbaked or baked) for up to 1 month. Thaw overnight in the refrigerator before baking or reheating.
• Reheat covered at 325ºF (165ºC) for 20–25 minutes, or until heated through.
• Store leftovers refrigerated up to 4 days or frozen up to 1 month.