Sweet Potato Casserole with Pecan Streus

Prep Time: 20 minutes | Bake Time: 30 minutes | Serves: 10–12

Ingredients (Casserole Base)

• 4 cups cooked and mashed sweet potatoes (about 5-6 medium potatoes)
• 1/2 cup granulated sugar
• 1/2 cup milk (whole milk or heavy cream)
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 tsp ground cinnamon

Ingredients (Pecan Streusel Topping)

• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup cold unsalted butter, cubed
• 1 cup chopped pecans

Instructions

1. Prep Potatoes: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Make Base: In a large bowl, whisk together the melted butter, sugar, milk, eggs, vanilla, salt, and cinnamon. Add the mashed sweet potatoes and stir until smooth and creamy. Pour the mixture into the prepared baking dish.
3. Make Topping: In a separate medium bowl, combine the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
4. Assemble & Bake: Sprinkle the pecan streusel topping evenly over the sweet potato base. Bake for 30–35 minutes, or until the topping is golden brown and the casserole is set.
5. Serve: Let cool for 5 minutes before serving warm.

Why You’ll Love This Recipe

This casserole strikes the perfect balance between savory and sweet, making it stand out from the heavy marshmallow versions. The creamy sweet potato base provides comfort, while the buttery, crunchy pecan streusel topping adds essential texture and a sophisticated holiday flair. It’s a guaranteed crowd-pleaser and makes the whole house smell like Thanksgiving!

What It Tastes Like

It tastes like a decadent dessert masquerading as a side dish. You get the earthy, subtly sweet flavor of baked sweet potatoes, amplified by brown sugar and vanilla. The streusel topping delivers a satisfying crunch and a rich, buttery, nutty flavor that complements the creamy base perfectly.

Serving & Storage Tips

• Serving: Serve warm directly from the baking dish. It pairs wonderfully with roasted turkey, ham, and green beans.
• Storage: Cover leftovers tightly and store in the refrigerator for up to 4 days.
• Reheating: Reheat individual servings in the microwave, or cover the entire dish with foil and reheat in the oven at 350°F (175°C) until warmed through.

Helpful Tips

• Mashing: Use an electric mixer to blend the sweet potato base for the creamiest, smoothest texture.
• Make-Ahead: You can prepare the sweet potato base entirely, pour it into the dish, and cover it up to 2 days in advance. Store the streusel topping separately in an airtight container at room temperature. Assemble and bake just before serving.
• Potato Prep: Pierce your sweet potatoes several times and bake them until tender before mashing for the best flavor.

Frequently Asked Questions

• Can I use canned sweet potatoes? Yes, you can use canned mashed sweet potatoes (drained well), but be sure to reduce the added sugar in the recipe slightly as canned varieties are often sweeter.
• Can I add marshmallows? Yes! If you prefer a traditional touch, skip the streusel and top with marshmallows during the last 10 minutes of baking.
• Can I freeze this? You can freeze the baked casserole (without the streusel topping) for up to 3 months. Thaw overnight in the fridge, then add the fresh streusel and bake.

Conclusion

This Pecan Streusel Sweet Potato Casserole is a mandatory addition to your holiday menu. It is easy to make, offers incredible flavor, and provides that much-needed texture contrast to a plate full of soft sides. It’s a classic for a reason, and this version ensures everyone will ask you for the recipe!