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a scoop removed from the corner of the casserole dish with a spoon sticking out

Southern Style Sweet Potato Casserole Recipe

Southern Style Sweet Potato Casserole is a delicous dish made with creamy sweet potato filling and topped with an oats and brown sugar mixture.
Course Side Dish
Cuisine American
Keyword sweet potato casserole
Prep Time 1 hour
Cook Time 1 hour
Servings 8 servings
Calories 540kcal
Author Tanya



  • 3 pounds sweet potatoes (about 6 medium-sized sweet potatoes, about 8 ounces each) or 4 cups mashed sweet potatoes
  • 3/4 cup granulated sugar
  • 2 large eggs lightly beaten
  • 4 Tablespoons unsalted butter softened
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon kosher salt


  • 8 Tablespoons cold unsalted butter diced
  • 1/2 cup brown sugar packed
  • 1/2 cup all purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 teaspoon ground cinnamon


  • Preheat the oven to 425 degrees Fahrenheit. Wash and dry sweet potatoes. Use a fork and poke the sweet potatoes all over. Place the sweet potatoes on a lined sheet pan and bake in the preheated oven for 45-50 minutes, until the sweet potatoes have softened. Remove from the oven and allow the sweet potatoes to cool.
  • Reduce the heat of the oven to 350 degrees Fahrenheit.
  • Once the sweet potatoes are cool enough to handle, remove the skin from the sweet potatoes and place the sweet potatoes in the bowl of a stand mixture. Beat the potatoes on low speed until smooth. Add granulated sugar, eggs, butter, heavy cream, vanilla extract, and kosher salt, and beat the mixture for about 1-2 minutes until combined. Pour the mixture into a 2-quart baking dish and set aside. Rinse and dry the bowl of the stand mixture.
  • Next, prepare the topping by combining cold butter, brown sugar, all-purpose flour, oatmeal, and ground cinnamon in the bowl of the stand mixture. Beat the mixture on low speed until combined, and it starts to stick together, about 1 minute. Break the topping up and place the topping over the sweet potato mixture in the baking dish.
  • Bake in the preheated oven for 55 minutes to 1 hour, until the top is golden and the bottom is bubbly around the edges. Remove and allow to cool for 5 minutes before serving.


  • You can also air fry or microwave your sweet potatoes if you need them done a bit quicker. To air fry, air fry on 400 degrees Fahrenheit for 35-40 minutes. To microwave, for 8-10 minutes, flipping halfway.
  • You can mix the mixture by hand if you don’t have a stand mixer. For the topping, use a pastry cutter, two butter knives, or your fingers to combine the mixture.


Calories: 540kcal | Carbohydrates: 76g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 413mg | Potassium: 657mg | Fiber: 6g | Sugar: 40g | Vitamin A: 24943IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg