Nothing says “holiday gathering” quite like the scent of sweet potato casserole with pecan streusel wafting through the kitchen. That first bite – creamy sweet potatoes topped with that irresistible crunchy-sweet pecan topping – is pure comfort food magic. I’ll never forget the year my aunt brought this dish to Thanksgiving, and suddenly our traditional marshmallow-topped version got completely upstaged. Now it’s the most requested dish at our family celebrations. The beauty of this recipe? It hits that perfect balance between familiar and special – simple enough for weeknights but fancy enough for your holiday table. And that pecan streusel? Let’s just say you’ll be sneaking spoonfuls straight from the baking dish.
Why You’ll Love This Sweet Potato Casserole with Pecan Streusel
This sweet potato casserole with pecan streusel isn’t just delicious – it’s downright addictive. Here’s why it’ll become your new go-to:
- That perfect texture contrast – creamy sweet potatoes meet crispy-crunchy pecan topping in every bite
- Simple enough for weeknights but special enough for holiday centerpieces
- Always disappears first at potlucks (trust me, I’ve learned to make extra)
- Customizable sweetness – adjust sugar based on how sweet your potatoes are
- Make-ahead friendly – assemble it in the morning, bake when needed
The magic? That streusel topping caramelizes beautifully in the oven, creating this irresistible sugary crust that’ll have everyone scraping their plates clean.
Ingredients for Sweet Potato Casserole with Pecan Streusel
Here’s everything you’ll need to make this dreamy dish – and trust me, every ingredient plays a special role:
- 3 cups mashed sweet potatoes (from about 2 large sweet potatoes, roasted or boiled)
- 1/2 cup granulated sugar (but you can reduce this if your potatoes are super sweet)
- 2 large eggs, beaten (room temperature blends better)
- 1/3 cup melted butter (I use unsalted, but salted works too – just adjust salt later)
- 1/2 cup milk (whole milk makes it extra creamy)
- 1 tsp vanilla extract (the good stuff – it makes a difference!)
- 1/2 tsp salt (balances all that sweetness perfectly)
- 1 cup chopped pecans (toast them first for extra flavor if you’re feeling fancy)
- 1/2 cup packed brown sugar (dark brown gives the best caramel notes)
- 1/4 cup all-purpose flour (just enough to bind the streusel)
- 3 tbsp melted butter (for that irresistible crispy topping)
Pro tip: Measure everything before you start mixing – it makes the whole process go so smoothly!
How to Make Sweet Potato Casserole with Pecan Streusel
This sweet potato casserole with pecan streusel comes together so easily – just follow these simple steps for that perfect balance of creamy and crunchy. Don’t be surprised if your kitchen starts smelling like holiday magic halfway through!
Preparing the Sweet Potato Base
First things first – preheat that oven to 350°F (175°C). While it’s warming up, grab a big mixing bowl for your sweet potato base. I like to use a hand mixer here – it makes quick work of smoothing out any lumps in the mashed sweet potatoes. Add all your wet ingredients (eggs, melted butter, milk, vanilla) first and blend until silky. Then gently mix in the sugar and salt. The batter should be smooth but not runny – think thick pancake batter consistency. Pour this heavenly mixture into your greased baking dish (I use a 9×13 but any 2-quart dish works) and smooth the top with a spatula.
Making the Pecan Streusel Topping
Now for the star of the show! In a smaller bowl, toss together your chopped pecans, brown sugar, and flour. Drizzle in that melted butter and mix until everything looks like wet sand with pecan chunks. Here’s a secret – I use my fingers to mix it. You get better control over the texture and can make sure all those pecans get coated evenly. Sprinkle this over your sweet potato layer, covering every inch. Don’t be shy – pack it on there! The more streusel, the better in my book.
Baking and Serving Tips
Pop your casserole in the oven for 25-30 minutes. You’ll know it’s done when the edges are bubbly and that pecan topping turns a gorgeous golden brown. The streusel should be crisp to the touch (careful, it’s hot!). Let it cool for about 10 minutes before serving – this helps the layers set so you get clean slices. Though honestly? We usually just dig in with spoons straight from the dish. Leftovers (if you have any!) reheat beautifully – just cover with foil and warm at 300°F for 15 minutes to keep that topping crisp.
Tips for the Best Sweet Potato Casserole with Pecan Streusel
After making this sweet potato casserole with pecan streusel dozens of times (and taste-testing every single batch), I’ve picked up some foolproof tricks:
- Roast, don’t boil your sweet potatoes – roasting caramelizes their natural sugars for deeper flavor
- Taste your mash first before adding sugar – some sweet potatoes are sweeter than others!
- Watch that streusel like a hawk in the last 5 minutes – it goes from golden to burnt quick
- Let it rest 10 minutes after baking – the layers set up perfectly for serving
- Toast your pecans for 5 minutes at 350°F before chopping – takes the flavor to another level
The biggest mistake? Overbaking! Pull it when the topping looks crisp and caramelized – any longer and you’ll lose that perfect creamy texture underneath.
Variations for Sweet Potato Casserole with Pecan Streusel
While I’m completely obsessed with the classic version, sometimes it’s fun to mix things up with these tasty twists:
- Marshmallow magic – Sprinkle mini marshmallows over the streusel during the last 5 minutes of baking for a gooey surprise
- Nut swaps – Walnuts or almonds work beautifully if you’re out of pecans
- Coconut sugar – Swap brown sugar for coconut sugar in the streusel for a caramel-like depth
- Spice it up – Add 1/2 tsp cinnamon or pumpkin pie spice to the sweet potato base
- Boozy twist – Stir 1 tbsp bourbon into the sweet potato mixture for grown-up flavor
My cousin adds orange zest to hers – sounds weird, but the citrusy brightness cuts through the richness perfectly!
Storing and Reheating Sweet Potato Casserole with Pecan Streusel
Here’s the good news – this sweet potato casserole with pecan streusel keeps like a dream! Leftovers (if you’re lucky enough to have any) store beautifully covered in the fridge for 3-4 days. To reheat, pop individual portions in the microwave until warm, or cover the whole dish with foil and bake at 300°F for 15 minutes to revive that crispy topping. For longer storage, freeze before baking – just thaw overnight in the fridge and bake as directed. That streusel topping somehow stays miraculously crisp!
Nutritional Information for Sweet Potato Casserole with Pecan Streusel
Let’s be real – we’re not eating this for the health benefits, but here’s the scoop on what’s in each delicious serving (about 1/8 of the dish):
- Calories: 320
- Fat: 18g
- Carbs: 38g
- Protein: 4g
- Fiber: 3g
Remember, these are estimates – your exact nutrition will vary based on your specific ingredients (like how sweet your potatoes are or if you go heavy on the streusel like I do!).
Frequently Asked Questions
I get asked about this sweet potato casserole with pecan streusel all the time – here are the questions that pop up most often:
Can I use canned sweet potatoes?
Sure thing! Just drain them well and mash. But honestly? Fresh roasted sweet potatoes give way better flavor and texture. Canned ones can be a bit watery, so you might need to reduce the milk slightly.
How do I keep the streusel from getting soggy?
The trick is letting your sweet potato base cool just 5 minutes before adding the topping. And don’t cover it while baking – that steam is the enemy of crunch!
Can I make this ahead?
Absolutely! Assemble the whole thing (topping and all) the night before, cover, and refrigerate. Just add 5-10 minutes to the baking time since it’s going in cold.
What if I’m out of pecans?
No worries – walnuts make a great substitute! Or skip nuts altogether and double the streusel with just the sugar, flour, and butter mix. Still delicious.
I’d love to hear how your sweet potato casserole with pecan streusel turns out! Did you stick with the classic or try any fun variations? Snap a photo of that golden pecan crust – nothing makes me happier than seeing your baking successes. This recipe’s been shared so many times in my family, and now I hope it becomes part of your traditions too.
PrintIrresistible Sweet Potato Casserole with Pecan Streusel – 3 Simple Secrets
A comforting and flavorful sweet potato casserole topped with a crunchy pecan streusel. Perfect for holidays or family gatherings.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8 servings 1x
- Category: Side dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 2 eggs, beaten
- 1/3 cup melted butter
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 3 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C).
- Mix mashed sweet potatoes, granulated sugar, eggs, 1/3 cup melted butter, milk, vanilla, and salt in a bowl.
- Spread the mixture into a greased baking dish.
- In a separate bowl, combine pecans, brown sugar, flour, and 3 tbsp melted butter to make the streusel.
- Sprinkle the streusel evenly over the sweet potato mixture.
- Bake for 25-30 minutes or until the topping is golden and crisp.
Notes
- Use fresh sweet potatoes for best results.
- Adjust sugar to taste if the sweet potatoes are very sweet.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1/8 of dish
- Calories: 320
- Sugar: 24g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
