Brenda Gantt’s Sweet Potato Casserole Recipe

There’s just something special about Brenda Gantt’s Sweet Potato Casserole Recipe. It reminds me of calm evenings when the kitchen smells sweet, and there’s a warm dish on the table that makes everyone smile.

This casserole is perfect during the cooler months, especially around Thanksgiving or Sunday dinner. But honestly, it tastes great any time you want a cozy meal.

Brenda’s version stands out because it’s not too fancy or hard to make. It’s made with love, using simple things you already have in your kitchen. The topping is sweet and crunchy, and the sweet potatoes are soft and creamy.

I saw Brenda make it in one of her videos, and she explained it so clearly. She has that warm, friendly way of talking that makes everything feel easy. After I made it the first time, everyone cleaned their plates – and that’s when I knew this recipe was a keeper.

Today, I’m sharing a copycat version of Brenda Gantt’s Sweet Potato Casserole Recipe so you can make it at home too.

Why You’ll LOVE This Copycat Recipe

I’ve made a lot of sweet potato casseroles, but this one? It just feels right. You’re going to love this copycat Brenda Gantt’s Sweet Potato Casserole Recipe because it tastes exactly like Brenda’s original – simple, sweet, and made with heart.

There’s a few things that make this one great, and once you try it, you’ll see what I mean.

First, it’s honestly not hard. The steps are clear, and you probably have most things in your kitchen already.

Second, that topping! It gets crispy and a little bit like a sweet cookie crumble on top, mixed with those crunchy pecans. It’s pure heaven against the smooth, creamy sweet potatoes underneath.

Third, it tastes amazing. It’s sweet, but not too sweet, and the vanilla and cinnamon add just the right cozy flavor.

Brenda Gantt’s Sweet Potato Casserole Ingredients

Here’s what you’ll need to make this dish just like Brenda.

• Sweet Potatoes (5 large ones): Pick sweet potatoes that are firm and have smooth skin. Orange sweet potatoes work best because they’re naturally sweeter and creamier. If you can’t find large ones, use about 3 pounds of smaller sweet potatoes.
• Brown Sugar (2 cups for topping): This creates that amazing crunchy topping. Light brown sugar works perfect, but dark brown sugar will give you a deeper flavor. You can use regular white sugar if that’s all you have, but brown sugar tastes better.
• Self-Rising Flour (3/4 cup): This helps bind the topping together and makes it crispy. If you don’t have self-rising flour, mix 3/4 cup all-purpose flour with 1 teaspoon baking powder and 1/2 teaspoon salt.
• Butter (1 stick total – 1/2 stick melted for topping, 1/2 stick for potatoes): Real butter makes all the difference. Don’t use margarine – it won’t taste the same. The melted butter in the topping helps everything stick together and get golden brown.
• Pecans (1 cup): These add crunch and nutty flavor. You can buy them already chopped or chop them yourself. Keep them in the freezer so they stay fresh longer. If you don’t like pecans, you can use walnuts or even leave them out.
• Sugar (1 cup for potatoes): This goes right into the sweet potato mixture. It makes them extra sweet and helps balance the other flavors.
• Eggs (2 eggs): Eggs help everything stick together and make the casserole set up properly when it bakes. Don’t skip these – they’re really important.
• Vanilla Extract (1 teaspoon): Vanilla adds such a nice flavor. Use real vanilla, not fake vanilla flavoring. It makes a big difference in taste.
• Cinnamon (just a dash): A little bit goes a long way. It adds warmth and makes your kitchen smell amazing.
• Milk (1/4 cup): This helps make the potatoes creamy. If you don’t have milk, you can use water like Brenda did, or try cream or even evaporated milk.

Required Kitchen Tools

1. Large pot for boiling potatoes
2. Sharp knife for cutting potatoes
3. Cutting board
4. Colander for draining potatoes
5. Electric mixer (hand mixer or stand mixer)
6. Large mixing bowl for potatoes
7. Medium mixing bowl for topping
8. Wooden spoon for mixing topping
9. Measuring cups and spoons
10. Casserole dish (9×13 inch works great)
11. Microwave-safe bowl for melting butter
12. Fork for testing potato doneness
13. Oven mitts

How To Make Brenda Gantt’s Sweet Potato Casserole

Step 1 | Prepare Your Potatoes

Wash 5 large sweet potatoes thoroughly. Cut them into 1-inch thick circles. Place them in a large pot and cover with water. Bring to a boil, then reduce heat to medium-high. Cook for 20-25 minutes until fork tender.

Step 2 | Make The Topping While Potatoes Cook

In a medium bowl, mix 2 cups of light brown sugar with 3/4 cup self-rising flour until smooth. Melt 1/2 stick of butter and pour it into the sugar-flour mixture. Stir until crumbly. Add 1 cup of chopped pecans and mix until coated. Set aside.

Step 3 | Drain and Mash Potatoes

Drain the cooked potatoes. Let cool briefly, then peel off the skins. Place the peeled potatoes in a mixer bowl and mash on low speed.

Step 4 | Add Ingredients To Potatoes

With the mixer running, add 1 cup of sugar. Melt the remaining 1/2 stick of butter and add it in. Add a dash of cinnamon, 1 teaspoon vanilla, and 2 eggs. Pour in 1/4 cup milk (or 1/8 cup water). Mix until smooth and creamy. Taste it – it should be sweet and delicious!

Step 5 | Assemble The Casserole

Heat oven to 350°F. Pour the sweet potato mixture into a casserole dish and smooth out. Take handfuls of the pecan topping and crumble evenly over the top. Make sure to cover the whole surface so everyone gets some topping.

Step 6 | Bake It

Bake at 350°F for 25-30 minutes until the topping is golden brown and slightly cookie-like. Edges may bubble.

Step 7 | Let It Rest and Serve

Take the casserole out of the oven and let it cool for about 5-10 minutes. This makes it easier to scoop and serve. It’s best when it’s warm. Enjoy!

Recipe Note + Tips

Here are a few extra things I’ve learned to make it even better:

• Cool Enough to Handle: Let those boiled potatoes cool just enough before peeling! Burning your fingers slows you down.
• Smooth is Key: Take the time to beat the sweet potato filling until it’s really smooth. Lumps aren’t nice here.
• Taste Test: Always taste the filling before baking! Adjust sweetness (a tiny bit more sugar?) or add that small pinch of salt if needed.
• Even Topping: Try to spread the pecan topping evenly so everyone gets a fair share of the crunchy goodness.
• Golden Brown Watch: Ovens vary. Start checking at 25 minutes. The topping should be golden brown and look set, not wet. Don’t overbake or the topping might burn.
• Resting Time: Letting it sit for those 5-10 minutes after baking really does make it easier to serve neatly.
• Fresh Pecans: Using fresh or well-stored pecans (freezer is best!) makes a big difference in flavor. Stale nuts taste flat.
• Room Temp Eggs: If you remember, take the eggs out of the fridge a little while before starting. They mix in smoother.

What Goes Well with Sweet Potato Casserole

Sweet potato casserole pairs perfectly with so many dishes, especially during holiday meals.

I love serving it alongside roasted turkey, honey-glazed ham, and green bean casserole for Thanksgiving dinner. The sweet flavors work really well with savory main dishes like fried chicken, pork chops, or even a simple roast beef.

Brenda often serves this casserole with her famous biscuits and gravy for Sunday dinner. The combination of sweet and savory flavors creates the perfect balance on your plate.

This casserole also goes great with other Southern favorites like cornbread, collard greens, and mac and cheese.

For a complete holiday spread, I serve it with cranberry sauce, stuffing, and mashed potatoes. The sweet potato casserole adds that perfect touch of sweetness that makes any meal feel special and complete.

Make Ahead and Storing Leftovers

You can make this casserole ahead of time, which is great for busy holidays. Make the whole thing up to the point where you’re ready to bake it. Cover it tightly with plastic wrap and put it in the fridge for up to 2 days.

When you’re ready to bake it, let it sit at room temperature for about 30 minutes, then bake as directed. You might need to add 5-10 extra minutes to the baking time.

Leftovers will keep in the fridge for up to 4 days. Just cover the casserole dish with foil or plastic wrap.

To reheat, put it in a 350°F oven for about 15-20 minutes until it’s heated through. You can also microwave individual portions for about 1-2 minutes.

If you want to freeze it, you can freeze the whole casserole before baking for up to 3 months. Wrap it really well in plastic wrap, then cover with foil. When you’re ready to bake it, let it thaw in the fridge overnight, then bake as directed.

You can also freeze leftovers for up to 2 months. Just thaw them in the fridge and reheat in the oven.

Brenda Gantt’s Sweet Potato Casserole Recipe FAQs

1. Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes if you do not have fresh ones. Drain off all syrup or water, then mash them well. The taste may be a little sweeter, and you might not need as much sugar. It’s still soft, creamy, and easy to prepare.

2. Can I make the casserole without eggs?

Eggs help the casserole set up and not be runny. If you need to avoid eggs, you can try a couple tablespoons of cornstarch for binding, but the texture may turn out a little different than Brenda’s.

3. How do I know when the casserole is done baking?

The top should be golden brown and slightly crisp. You might see some bubbling around the sides. That means it’s ready.

4. Is this recipe too sweet?

This casserole is sweet, but not like candy. The sugar balances the natural potato flavor. You can always use less sugar, or try a mix of white and brown sugar for a lighter taste.

5. Why does my topping get too brown?

The topping can get too brown if your oven runs hot or if you put the casserole on a high rack. Try moving it to the middle rack and covering it with foil if it starts browning too fast.

Also, make sure you’re using light brown sugar, not dark brown sugar, as dark brown sugar can brown faster. Check it after 20 minutes and cover with foil if needed.

6. Can I add marshmallows to this recipe?

While Brenda’s original recipe doesn’t include marshmallows, you can add them if you want. Some people like to put mini marshmallows on top instead of the pecan topping, or you can add them along with the pecans.

If you use marshmallows, add them during the last 10 minutes of baking so they don’t burn.

7. Why is my casserole too watery?

If your casserole turns out watery, it’s usually because the sweet potatoes had too much moisture.

Next time, let the cooked potatoes drain longer in the colander. You can also pat them dry with paper towels before mashing. Make sure you’re not adding too much milk either.

If your casserole is already made and seems too wet, you can bake it for a few extra minutes to help evaporate some of the moisture.

Now you know how to make Brenda Gantt’s Sweet Potato Casserole Recipe just like she does. It’s warm, sweet, and full of comfort.

I’ve made it many times, and it always brings big smiles. Try it for your next meal – you’ll be glad you did.