Sweet Potato Casserole with Pecan Streusel
Southern-style sweet potato casserole topped with buttery pecan streusel—perfect Thanksgiving side or fall dessert-adjacent comfort. Creamy mashed sweet potatoes under a crunchy maple-pecan lid.
đź›’Ingredients
- 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
- 1/2 cup unsalted butter, melted (divided)
- 1/3 cup brown sugar, packed
- 1/4 cup milk or half-and-half
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- For streusel: 1/2 cup brown sugar, 1/3 cup all-purpose flour, 1/3 cup cold butter cubed, 1 cup chopped pecans, 1 tablespoon maple syrup
🔧Kitchen Tools Needed
- Large pot
- Potato masher
- Mixing bowls
- 9Ă—13 baking dish
- Oven
đź“ťInstructions
- 1
Boil sweet potatoes in salted water until fork-tender, 15–20 minutes. Drain well.
- 2
Preheat oven to 350°F. Grease a 9×13 or 2-quart baking dish.
- 3
Mash sweet potatoes with 1/4 cup melted butter, brown sugar, milk, eggs, vanilla, cinnamon, salt, and nutmeg until smooth. Spread in dish.
- 4
Mix streusel: combine brown sugar, flour, cold butter, pecans, maple syrup, and remaining melted butter until crumbly. Scatter over sweet potatoes.
- 5
Bake 30–35 minutes until topping is golden and center is hot (about 165°F if checking leftovers or egg-containing fillings). Rest 10 minutes.
- 6
Food safety: eggs must be fully cooked in the bake; do not taste raw batter.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
âť“Frequently Asked Questions
Marshmallow topping instead?
Skip streusel; bake filling 20 minutes, top with mini marshmallows, broil 1–2 minutes until toasted.
Can I roast the sweet potatoes?
Yes—roast at 400°F until soft for deeper flavor, then mash.
Make ahead?
Assemble filling up to 1 day ahead; add streusel just before baking.
Nuts allergy?
Use oat streusel without pecans or crushed cornflakes with brown sugar.
How sweet is it?
Dessert-leaning side. Cut brown sugar by a third for a less sweet plate.
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