Creamy, spiced sweet potatoes topped with a crunchy, buttery pecan streusel, this Sweet Potato Casserole with Pecan Streusel Topping is a holiday staple at my house. It’s a dish that feels classic, comforting, and always worthy of a spot on the table.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
The sweet potatoes in this sweet potato casserole recipe bake up creamy and flavorful with just a handful of ingredients, while the streusel bakes into a golden, crunchy layer that keeps everyone coming back for seconds. It’s a recipe that looks impressive but doesn’t require complicated steps, making it just as fitting for a holiday spread as it is for a cozy Sunday dinner.
Perfect for Thanksgiving, Christmas, or any special meal, this casserole is a guaranteed crowd-pleaser. It’s hearty enough to serve alongside savory roasts and light enough to balance other rich side dishes. And the best part? It always disappears quickly, so don’t be surprised if your guests go back for seconds or thirds.
Ingredients
For the Filling:
- Sweet potatoes – You’ll need close to 2 pounds of sweet potatoes. A bit more or less is fine. Peel them, and then dice them.
- Unsalted butter – You can use salted butter if you prefer, but then don’t add more salt to the filling.
- Milk – Want it extra rich? Use cream.
- Brown sugar – Any kind will work, light or dark brown sugar.
- Vanilla extract – Artificial vanilla extract will work just fine.
- Salt – I cook with kosher salt.
- Eggs – Extra large eggs are also OK. This isn’t a fussy recipe.
For the Topping:
- All-purpose flour
- Brown sugar – For extra flavor, use dark brown sugar.
- Unsalted butter – Yes, more butter. There’s a full cup of butter in this recipe and it’s worth every bit!
- Salt – I cook with kosher salt; it has a more pure salt flavor.
- Pecans – Toast them first for extra crunch.
How to Make Sweet Potato Casserole with Pecan Streusel Topping
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring a large pot of salted water to a boil. Add the cubed sweet potatoes and cook until fork-tender, about 10-15 minutes, depending on how large you cut them. Drain well and let cool slightly, then mash until smooth. I like to use a potato ricer here for the creamiest texture; it makes the potatoes silky and lump-free.
Preheat the oven to 350°F and grease a 2-quart baking dish with butter. A ceramic casserole dish is perfect for even baking and looks beautiful on the table.
In a large mixing bowl, whisk together the mashed sweet potatoes, melted butter, milk, brown sugar, vanilla, salt, and eggs until smooth. A balloon whisk helps incorporate the eggs evenly without overmixing. Spread the mixture evenly into the prepared baking dish.
For the topping, combine the flour, brown sugar, melted butter, and salt in a medium bowl. Stir with a silicone spatula until the mixture is crumbly, then fold in the pecans. Sprinkle evenly over the sweet potato mixture.
Bake uncovered for 25–30 minutes, until the casserole is set in the center and the topping is golden and crisp. Let cool for 5 minutes before serving.
Chef Jenn’s Tips
- Bake the sweet potatoes ahead of time instead of boiling if you want a stronger sweet potato flavor.
- Lightly toast the pecans before mixing them into the topping for more crunch and nuttiness.
- Double the topping if you like your casserole extra crunchy.
recommended
Make It a Meal
This casserole pairs perfectly with classic holiday mains like roasted turkey, baked ham, or herb-roasted chicken. Add green beans, stuffing, and cranberry sauce for a complete festive Thanksgiving or Christmas spread.
Storage
Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through to keep the topping crisp. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
Sweet Potato Casserole with Pecan Streusel Topping
Ingredients
For the filling:
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 stick 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 melted
- 1/4 teaspoon kosher salt
- 3/4 cup pecans chopped
Instructions
- Boil the cubed sweet potatoes in salted water until fork-tender, 10-15 minutes. Drain and mash until smooth.
- Preheat the oven to 350°F. Grease a 2-quart baking dish with butter.
- In a large bowl, whisk together the mashed sweet potatoes, melted butter, milk, brown sugar, vanilla, salt, and eggs until smooth. Spread evenly into the prepared dish.
- In a medium bowl, combine the flour, brown sugar, melted butter, and salt. Stir until crumbly, then fold in pecans.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake uncovered for 25–30 minutes, until the topping is golden brown and the center is mostly set.
- Serve hot and enjoy!
Notes
Chef Jenn’s Tips
- Bake the sweet potatoes ahead of time instead of boiling if you want a stronger sweet potato flavor.
- Lightly toast the pecans before mixing them into the topping for more crunch and nuttiness.
- Double the topping if you like your casserole extra crunchy.
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.