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Sweet Potato Casserole with Pecan Streusel Topping
Make a classic sweet potato casserole with a crunchy pecan streusel topping for holidays or weeknight comfort food. Easy steps and bake-ahead tips included.
Sweet potato casserole is a traditional American side dish that combines mashed or whipped sweet potatoes with butter, brown sugar, warm spices, and often vanilla to create a lightly sweet, creamy base that is baked until set. The dish is typically finished with a contrasting topping—commonly a crunchy pecan streusel, toasted mini marshmallows, or a combination of both—adding textural variety and additional sweetness. Frequently prepared for Thanksgiving, Christmas, and other cold-weather gatherings, this casserole bridges the gap between savory side and dessert, offering a comforting complement to roasted meats, poultry, and other festive fare.
Sweet Potato Casserole with Pecan Streusel Topping
Loaded with beta-carotene, fiber, and natural sweetness, sweet potatoes lend this casserole a surprising nutritional edge beneath its indulgent topping. Better still, the dish can be assembled up to a day in advance and baked just before serving, making it a stress-free favorite for busy holiday cooks and potluck planners alike.
Prep Time
25 minutes
25 minutes
Cook Time
55 minutes
55 minutes
Total Time
80 minutes
80 minutes
Ingredients
Sweet potatoes, 3 lb (about 4 cups cooked and mashed)
- Unsalted butter, 4 tbsp softened (for filling)
- Light brown sugar, ½ cup packed (for filling)
- Granulated sugar, ¼ cup
- Large eggs, 2
- Whole milk or half-and-half, ⅓ cup
- Pure vanilla extract, 1 tsp
- Kosher salt, ½ tsp
- Ground cinnamon, ½ tsp (filling)
- Ground nutmeg, ¼ tsp
- Pecan halves, 1 cup chopped
- All-purpose flour, ½ cup
- Light brown sugar, ½ cup packed (for streusel)
- Unsalted butter, 4 tbsp melted (for streusel)
- Ground cinnamon, ¼ tsp (streusel)
- Kosher salt, pinch (about ⅛ tsp)
- Mini marshmallows, 2 cups (optional finishing layer)
- Maple syrup, 1 tbsp (optional drizzle)
- Fresh orange zest, 1 tsp finely grated (optional flavor boost)
Method
Preheat the oven to 350 °F (175 °C)
- Lightly grease a 9 × 13-inch baking dish with butter or nonstick spray
- Peel sweet potatoes and cut them into large chunks
- Place sweet potato chunks in a large pot and cover with cold water
- Bring the water to a boil over high heat
- Reduce heat and simmer until sweet potatoes are very tender
- Drain the cooked sweet potatoes in a colander
- Transfer drained sweet potatoes to a large mixing bowl
- Mash sweet potatoes until completely smooth
- Stir melted butter into the mashed sweet potatoes
- Whisk in brown sugar, granulated sugar, milk, vanilla extract, cinnamon, and salt until fully combined
- Let the mixture cool slightly, then whisk in beaten eggs until incorporated
- Spread the sweet potato mixture evenly in the prepared baking dish
- Combine brown sugar and all-purpose flour in a separate bowl for the streusel
- Cut cold butter into the sugar-flour mixture until it forms coarse crumbs
- Stir chopped pecans into the crumb mixture until evenly distributed
- Sprinkle the pecan streusel evenly over the sweet potato layer
- Bake the casserole until the topping is golden and the filling is set, about 30 minutes
- Remove the casserole from the oven and let it stand for 10 minutes before serving
Nutrition (whole recipe)
Calories
4488 kcal Protein
55 g Fat
178 g Carbs
702 g Fiber
52 g Sugar
414 g
4488 kcal Protein
55 g Fat
178 g Carbs
702 g Fiber
52 g Sugar
414 g
Notes
Roast the sweet potatoes (halved, cut-side down) instead of boiling; the dry heat concentrates their natural sugars and prevents watery mash. While mashing, slip in a tablespoon of bourbon or dark rum—its subtle warmth amplifies the caramel notes without tasting boozy. If nuts are an issue, swap the pecan streusel for a quick crumble of crushed cornflakes mixed with brown sugar and melted butter for the same crunch minus the allergens.
why this recipe
This sweet potato casserole elevates a beloved classic into an irresistible show-stopper, marrying velvety, slow-roasted sweet potatoes with a whisper of warm spices and a delicate, buttery pecan topping that bakes to a shimmering, caramelized crown. Each forkful offers a balanced contrast of silky, naturally sweet roots and a crisp, nutty finish, proving comfort food can be both elegant and nourishing. The recipe’s thoughtful technique—roasting instead of boiling—concentrates flavor and preserves nutrients, while its approachable ingredient list keeps preparation refreshingly stress-free. Ideal for holiday tables yet simple enough for weeknights, this dish delivers a memorable harmony of taste, texture, and aroma that will have guests requesting seconds and you reaching for the recipe again and again.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare this sweet potato casserole in advance and bake it later?
Yes. Assemble the mashed-potato base and streusel topping, cover tightly, and refrigerate up to 24 hours; add marshmallows just before baking. Bake straight from the fridge at 350 °F, adding about 10 extra minutes, until the center is hot and the topping is golden.
Can I substitute canned sweet potatoes for fresh in this casserole, and what adjustments are needed?
Yes—drained, rinsed canned sweet potatoes (about 4 cups after mashing) work fine. Skip the boiling/roasting step, mash them straight from the can, and reduce the brown sugar in the filling by 2–3 tablespoons since most canned versions come packed in syrup. Proceed with the recipe as written.
Can I freeze this casserole and reheat it later?
Yes—sweet potato casserole freezes well for up to 2 months. Cool the fully baked (or fully assembled but unbaked) dish, wrap it airtight, and freeze; thaw overnight in the refrigerator, then rewarm at 350 °F (175 °C) until piping hot, about 25–30 minutes, adding fresh marshmallows during the last 5 minutes if desired. Expect the topping to soften slightly, but a quick 2–3 minute broil will restore its crunch.