Old-Fashioned Sweet Potato Casserole (Nanny’s Sweet Potato Souffle)

This is the real deal, old-fashioned sweet potato casserole or sweet potato souffle recipe. It’s a staple on the Thanksgiving table and a mainstay of traditional Southern cooking.

This is Nanny’s recipe that has been used for decades. The only thing I’ve changed is substituting real butter for margarine in the recipe.

Nanny’s original sweet potato souffle called for nut topping, but she sometimes made it with marshmallows. The grandkids loved it, and that’s my husband’s preference. I’m a pecan gal through and through, so I prefer the nut topping!

These days, the aunts will make it for Thanksgiving with half nuts and half marshmallows. The best of both worlds. The smart folks will help themselves to a scoop right down the middle to get a little of each. 🙂

If Nanny’s sweet potato casserole didn’t show up at Thanksgiving, there would be a revolt, and my husband would be the one leading it!

This old-fashioned sweet potato casserole is rich, decadent and oh-so-sweet. It’s more akin to a dessert than a side dish, but it is delicious! 

Always use real, fresh sweet potatoes. Not canned yams.

Ingredients

Mashed sweet potatoes are the base of this recipe, so prepare them in the best way possible. I like to bake my sweet potatoes in foil. They come out moist, fluffy, and deeply sweet. A lot of people to boil them, so I’ve included instructions for that. Whatever you do, use real fresh sweet potatoes. Not canned yams!

Nanny used regular white sugar in her casserole.

A little bit of salt enhances the flavor.

Lightly beaten eggs bind it and make it extra decadent.

Melted butter keeps it rich, moist, and delicious.

Whole milk adds flavor and moisture. And keeps it light and fluffy.

Vanilla extract adds a complex and sweet flavor.

For the Topping

Melted butter, brown sugar, flour, and chopped pecans are traditional for a crumble topping.

Or you can use mini marshmallows for a sweet topping that caramelizes as it bakes.

Variations

The relatives might bicker over the best topping. But otherwise, we don’t mess with Nanny’s recipe!

How to Make It

First, bake your sweet potatoes.

Scrub the sweet potatoes clean and pat them dry. Wrap each potato in aluminum foil and place them on a baking sheet. Put the baking sheet in a cold oven and turn it to 350℉. Bake them for 1 hour, then check for doneness. They should be fork tender. If not, let them bake for a few more minutes.

When the potatoes are done, remove them from the oven and let them cool for at least 20 minutes. Leave them wrapped in foil while they cool. Peel the sweet potatoes and mash them. Then, measure 3 cups of mashed sweet potatoes to use in the recipe.

If you’re using the nut topping, go ahead and prepare it. Mix the melted butter, brown sugar, flour, and chopped pecans in a small bowl and set aside.

Mix the mashed sweet potatoes, milk, lightly beaten eggs, melted butter, sugar, vanilla, and salt in a mixing bowl.

Then, spread the mixture in a 2-quart casserole or 8×8 baking dish. Top with the nut mixture or mini marshmallows. Or do half and half!

Bake at 350℉ for 35 minutes.

How to Store and Reheat

Refrigerate leftovers for up to 3 days. Reheat single servings in the microwave.

Make Ahead or Feed a Crowd

Bake the potatoes the day before to make assembly a breeze.

Double the recipe and bake it in a 9×13 pan for 16 servings.

You can 4x the recipe and bake it in a big 8-quart disposable pan. The extra-large casserole will need to bake longer, so watch it closely after the 35-minute mark.

Tips and Tricks

Use whole sweet potatoes, not canned yams. The flavor is so much better! The best way to prepare them is by baking them!

Serving Tips

• This classic southern side dish is a must-have Thanksgiving staple, but can show up anytime! 
• You can also serve it with Christmas dinner.
• It pairs well with a lean cut of pork like grilled pork chops or pork tenderloin.
• While not traditional, it is a fantastic choice for a sweet breakfast and would be a welcome addition to a fall or winter brunch spread.
• It’s so sweet you can serve it for dessert!

Are you team pecan crumble?

Or team marshmallow?

Let me know in the comments!

More Southern Sides

• Baked Beans with Ground Beef
• Slow Cooker Cheesy Corn

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