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Best Sweet Potato Casserole with Easy Pecan Streusel

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This sweet potato casserole features a creamy, spiced sweet potato filling topped with a crunchy pecan streusel. It’s a crowd-pleasing side dish perfect for holiday gatherings or cozy dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium potatoes)
  • ½ cup unsalted butter, melted
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅓ cup milk (whole milk preferred)
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans, toasted
  • ½ cup unsalted butter, cold and cut into small cubes
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sweet potatoes: Peel and cut into 2-inch chunks. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain well.
  3. Mash the sweet potatoes: Return drained sweet potatoes to the pot or transfer to a large mixing bowl. Mash until mostly smooth with a few small lumps. Let cool for about 5 minutes.
  4. Mix the filling: To the mashed sweet potatoes, add melted butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, salt, and milk. Stir until well combined. Pour into the prepared baking dish and spread evenly.
  5. Make the streusel topping: In a medium bowl, combine flour, brown sugar, chopped pecans, cinnamon, and salt. Add cold cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Do not overwork.
  6. Assemble and bake: Sprinkle the streusel evenly over the sweet potato filling. Bake for 30-35 minutes, until the filling is bubbly around the edges and the streusel is golden brown. If browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Rest before serving: Let the casserole sit for 10-15 minutes after baking before serving.

Notes

For a make-ahead option, prepare the filling and streusel separately up to 2 days in advance. Store in the fridge. When ready to bake, assemble and add about 10 extra minutes to the baking time. To prevent the streusel from burning, tent with foil if needed. Toast pecans for extra flavor.

Nutrition

Keywords: sweet potato casserole, pecan streusel, Thanksgiving side, holiday side dish, sweet potato recipe

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