Introduction

This Sweet Potato Casserole with Pecan Streusel is the ultimate holiday side dish that tastes like dessert. Creamy mashed sweet potatoes are topped with a crunchy, buttery pecan topping for the perfect texture contrast. It’s surprisingly simple to make and always a crowd favorite. For another seasonal treat, try this Cinnamon Roll Pumpkin Focaccia Recipe.

Ingredients

This comforting Sweet Potato Casserole with Pecan Streusel combines creamy, spiced sweet potatoes with a crunchy, buttery topping for the perfect balance of textures and flavors.

• 3 cups mashed sweet potatoes
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/2 cup milk (or heavy cream for a richer texture)
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup cold butter, cubed

Timing

Prep Time	25 minutes
Cook Time	50 minutes
Total Time	1 hour 15 minutes

Context: This Sweet Potato Casserole with Pecan Streusel is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Wash and scrub 3 pounds of sweet potatoes, then pierce each several times with a fork. Place them on a baking sheet lined with foil or parchment paper.

Roast for 45–60 minutes, or until the potatoes are very tender when pierced with a knife. Let them cool until they’re safe to handle, then peel off the skins.

Step 2 — Mash the Sweet Potatoes

Transfer the peeled sweet potatoes to a large mixing bowl. Use a potato masher or electric mixer to mash them until smooth. Avoid overmixing if you prefer a slightly textured Sweet Potato Casserole with Pecan Streusel.

For extra creaminess, you can add ¼ cup of milk or heavy cream at this stage, but this is optional depending on your preferred consistency.

Step 3 — Season the Sweet Potato Base

To the mashed sweet potatoes, add ½ cup of brown sugar, 2 large eggs (lightly beaten), 4 tablespoons of melted butter, 1 teaspoon of vanilla extract, and ½ teaspoon of cinnamon. Mix until all ingredients are fully incorporated.

Taste and adjust sweetness or spice if desired. Spread the mixture evenly into a greased 9×13-inch baking dish.

Step 4 — Make the Pecan Streusel Topping

In a medium bowl, combine 1 cup of chopped pecans, ½ cup of all-purpose flour, ½ cup of brown sugar, ½ teaspoon of cinnamon, and a pinch of salt. Stir to mix the dry ingredients evenly.

Add 6 tablespoons of cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs and the pecans are well coated.

Step 5 — Assemble the Casserole

Sprinkle the pecan streusel topping evenly over the sweet potato layer in the baking dish. Gently press down to help the streusel adhere, but don’t compact it too much—this ensures a crisp, crumbly texture.

If making ahead, cover and refrigerate at this point. Bring to room temperature before baking for even cooking.

Step 6 — Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the Sweet Potato Casserole with Pecan Streusel for 25–35 minutes, or until the topping is golden brown and the filling is bubbly around the edges.

Check for doneness by inserting a knife into the center—it should come out clean, and the streusel should be crisp and fragrant.

Step 7 — Cool and Serve

Remove the casserole from the oven and let it rest for 10–15 minutes before serving. This allows the filling to set, making it easier to slice and serve neatly.

Garnish with a drizzle of maple syrup or extra pecans if desired. Serve warm as a standout side dish or dessert.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	15g
Fiber	5g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of butter — Adds protein while maintaining creaminess with a subtle tang.
• Coconut sugar or monk fruit for brown sugar — Lower glycemic impact with caramel-like sweetness.
• Almond flour in the streusel — Gluten-free option that adds nutty flavor and healthy fats.
• Oat flour for all-purpose flour — Whole-grain alternative that keeps the streusel tender.
• Coconut oil instead of butter — Dairy-free swap with a light tropical note.
• Reduced maple syrup with vanilla extract — Cuts sugar while enhancing sweetness perception.
• Unsalted nuts and low-sodium spices — Controls sodium without sacrificing crunch or warmth.
• Cauliflower mash blended with sweet potatoes — Lowers carbs and adds extra vitamins.

Serving Suggestions

• Pair this Sweet Potato Casserole with Pecan Streusel with roast turkey or glazed ham for a classic holiday feast.
• Serve alongside green bean casserole and cranberry sauce for a complete Thanksgiving or Christmas dinner spread.
• Enjoy as a sweet side dish with grilled chicken or pork chops for a comforting weeknight meal.
• Top individual servings with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like treat.
• Bring this Sweet Potato Casserole with Pecan Streusel to potlucks and family gatherings—it travels well and serves a crowd.
• Garnish with fresh rosemary sprigs or extra toasted pecans for an elegant presentation on your dinner table.

This versatile Sweet Potato Casserole with Pecan Streusel fits beautifully into both casual and formal menus, making it a year-round favorite.

Common Mistakes to Avoid

• Mistake: Using raw sweet potatoes instead of roasting or boiling. Fix: Cook them thoroughly first to develop natural sweetness and a smoother texture.
• Mistake: Overmixing the sweet potato filling until gluey. Fix: Gently fold ingredients to keep the casserole light and fluffy.
• Mistake: Skipping the step of toasting the pecans for the streusel. Fix: Toast nuts beforehand to enhance their flavor and add a satisfying crunch.
• Mistake: Making the streusel topping too dry or too wet. Fix: Aim for a crumbly but cohesive texture by balancing butter and dry ingredients.
• Mistake: Adding the streusel topping too early during baking. Fix: Apply it in the last 15–20 minutes to prevent burning.
• Mistake: Underseasoning the sweet potato base. Fix: Don’t forget a pinch of salt and warm spices to balance the sweetness.
• Mistake: Using only brown sugar without a touch of maple syrup or honey. Fix: Incorporate a liquid sweetener for deeper, more complex flavor notes.
• Mistake: Not letting the casserole rest before serving. Fix: Allow it to set for 10–15 minutes so slices hold their shape beautifully.

Storing Tips

• Fridge: Store leftover Sweet Potato Casserole with Pecan Streusel in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
• Reheat: Reheat in a 350°F oven until the internal temperature reaches 165°F, about 20–30 minutes.

Always ensure your Sweet Potato Casserole with Pecan Streusel is stored properly to maintain its texture and flavor while keeping it safe to eat.

Conclusion

This Sweet Potato Casserole with Pecan Streusel offers a perfect balance of creamy sweet potatoes and crunchy topping. For a classic marshmallow version, try this Sweet Potato Casserole with Marshmallows. Give this recipe a try and share your thoughts in the comments!

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FAQs

Can I make this Sweet Potato Casserole with Pecan Streusel ahead of time?

Yes, you can prepare this Sweet Potato Casserole with Pecan Streusel a day in advance. Assemble the casserole and topping separately, cover, and refrigerate. Bake as directed, adding a few extra minutes if needed.

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes work well for this Sweet Potato Casserole with Pecan Streusel. Drain them thoroughly and mash before mixing with other ingredients. The texture and flavor will still be delicious.

What can I substitute for pecans in the streusel?

If you have a nut allergy or prefer a different nut, walnuts or almonds make good substitutes. For a nut-free version, use rolled oats to maintain the crunchy texture in your Sweet Potato Casserole with Pecan Streusel.