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The Ultimate Sweet Potato Casserole with Crunchy Pecan Streusel

A close-up view of a creamy, bright orange sweet potato casserole topped with a thick, crunchy pecan streusel topping.
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Create the ultimate comfort food side dish with this reliable recipe for sweet potato casserole. It features a creamy, sweet potato base topped with a buttery, crunchy pecan streusel topping. This dish is perfect for your Thanksgiving table or any festive family meal.

Ingredients

Scale
  • 3 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • For the Pecan Streusel Topping:
  • 1 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until the sweet potato filling is smooth and fully combined.
  3. Pour the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare the streusel topping: In a separate medium bowl, combine the brown sugar and flour. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Stir in the chopped pecans until they are evenly coated with the crumb mixture.
  6. Sprinkle the pecan streusel topping evenly over the sweet potato base.
  7. Bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is set around the edges.
  8. Remove from the oven and let it cool for 10 minutes before serving.

Notes

  • You can prepare the sweet potato base a day ahead and store it covered in the refrigerator. Add the topping just before baking.
  • For an easier method, use 2 cans (15 ounces each) of sweet potatoes, drained and mashed, instead of cooking fresh potatoes.
  • If you prefer a marshmallow topping, skip the streusel and top the casserole with 2 cups of miniature marshmallows during the last 10 minutes of baking.

Nutrition

Find it online: https://alchemychef.com/sweet-potato-casserole-pecan-streusel-recipe/