Grandma Carol's Southern Sweet Potato Casserole

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"The best sweet potato casserole ever! This recipe was handed down to me by my mother-in-law. I get so many compliments on this dish and so many requests for this recipe. This really makes me look forward to Thanksgiving! You can use whatever chopped nuts you prefer."
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45 m servings 449 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
  3. Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
  4. Bake casserole in preheated oven until topping is golden brown, about 30 minutes.



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