Add Preferred SourceThere’s something about the earthy sweetness of roasted sweet potatoes paired with the crunch of toasted pecans that makes this casserole so irresistible. I first made this dish for a holiday dinner, and it quickly became a favorite at every family gathering since then. The combination of creamy filling and crunchy, caramelized topping is the perfect balance, and it always disappears in a flash.
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This Sweet Potato Casserole with Pecan Streusel Topping is perfect for any occasion, but it’s especially comforting when shared with loved ones during the cooler months. Imagine the warmth of the oven, the aroma filling the house, and the satisfaction of digging into a dish that is as cozy as it is delicious.
A Cozy Holiday Treat
This casserole brings together all the flavors of fall, with the soft and creamy sweet potatoes as a base and the pecan streusel topping adding that irresistible crunch. It’s the kind of dish that’s perfect for Thanksgiving, a Sunday family meal, or anytime you want a little indulgence with your comfort food. Plus, it’s simple enough to make and yet fancy enough to impress. Trust me, once you try it, you’ll be coming back for seconds!
Ingredients
How to Make Sweet Potato Casserole with Pecan Streusel Topping
Start by adding the peeled and cubed sweet potatoes to a large pot of salted water. Bring it to a boil over high heat, then reduce to a simmer. Cook the sweet potatoes for about 15 to 20 minutes, or until they’re very tender. Drain them well, then let them cool slightly before mashing them until smooth. This simple step is what gives the casserole its lovely texture, so make sure the potatoes are mashed to your liking.
While the sweet potatoes are cooling, preheat your oven to 350°F. Grease a 2-quart baking dish with butter and set it aside. In a large bowl, whisk together the melted butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs. Mix it all together until smooth. This is the filling that’s going to make your casserole rich and flavorful.
Once the sweet potato mixture is ready, pour it into the prepared baking dish and spread it evenly with a spatula. Next, prepare the topping by combining the flour, brown sugar, melted butter, and salt in a medium bowl. Stir until the mixture becomes moist and crumbly, then fold in the chopped pecans. I love using the pecans because they give a nutty crunch that contrasts perfectly with the softness of the sweet potatoes.
Sprinkle the topping evenly over the sweet potato mixture, then pop the casserole into the oven. Bake for 25 to 30 minutes, or until the top is golden brown and the center is mostly set. It’s done when the top is beautifully crisp and the casserole is bubbling just slightly around the edges.
Serving Suggestions
This sweet potato casserole is perfect on its own, but it also pairs wonderfully with roasted meats, especially turkey or ham. It’s a great side dish for any holiday meal, or serve it as a dessert to end the evening on a sweet note. I also love adding a dollop of whipped cream on top for an extra indulgent treat!
Storage Tips
If you happen to have leftovers (which is rare in my house!), you can store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the oven at 350°F for 10 to 15 minutes until it’s warmed through. You can also make this casserole ahead of time and refrigerate it before baking; just let it sit at room temperature for 20 minutes before baking.
More Recipes You’ll Love
If you enjoyed this casserole, you’ll also love these comforting recipes: Try the Fully Loaded Sweet Potato Casserole for a more savory take on sweet potatoes, or the Mississippi Mud Pie for a rich, chocolatey dessert that’s always a hit at gatherings. If you’re looking for a cozy side dish, Southern Sausage Cheese Balls are perfect for a family breakfast or as a crowd-pleasing appetizer. And for something warm and hearty, you can't go wrong with Slow Cooker Chicken and Rice, a dish that’s simple, satisfying, and great for busy days.
Sweet Potato Casserole with Pecan Streusel Topping
Equipment
- Large pot
- 2-quart baking dish
- Spatula
- Medium bowl
Ingredients
For the filling:
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 stick unsalted butter 4 tablespoons unsalted butter, melted, plus more for greasing the baking dish
- 1/2 cup milk
- 1/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
For the topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 stick unsalted butter 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup pecans
Instructions
- Boil sweet potatoes in salted water until very tender (15-20 minutes). Drain and mash.
- Preheat oven to 350°F and grease a 2-quart baking dish.
- In a large bowl, whisk together mashed sweet potatoes, butter, milk, brown sugar, vanilla, salt, and eggs until smooth.
- Pour sweet potato mixture into prepared baking dish.
- In a medium bowl, combine flour, brown sugar, butter, salt, and pecans. Stir until crumbly and sprinkle over sweet potato mixture.
- Bake for 25-30 minutes until the top is golden and the center is mostly set.
Notes
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
