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Best Brown Sugar Glazed Sweet Potato Casserole with Pecan Streusel

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This sweet potato casserole swaps marshmallows for a brown sugar glaze and pecan streusel, creating a buttery, crunchy topping that’s perfect for holiday tables. It’s a crowd-pleasing side dish that can be made ahead and tastes even better the next day.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed into 1-inch pieces
  • 1/2 cup unsalted butter, melted
  • 1/3 cup heavy cream
  • 1/4 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup packed dark brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon salt

Instructions

  1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender. Drain well in a colander and let steam off excess moisture for 1-2 minutes.
  2. Transfer the drained sweet potatoes to a large mixing bowl. Mash with a potato masher until mostly smooth, or use a hand mixer on low speed for a silkier texture. Let cool for about 5 minutes.
  3. To the mashed sweet potatoes, add the melted butter, heavy cream, 1/4 cup light brown sugar, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg. Stir until well combined.
  4. In a separate medium bowl, combine the dark brown sugar, flour, chopped pecans, and 1/4 teaspoon salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  5. Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish. Spread the sweet potato mixture evenly in the dish. Sprinkle the pecan streusel topping evenly over the top.
  6. Bake for 30-35 minutes, until the casserole is heated through and the topping is golden brown and bubbling around the edges. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes. Let rest for 5-10 minutes before serving.

Notes

For best results, toast the pecans at 350°F for 5-7 minutes until fragrant before using. Use cold butter for the streusel to ensure a crumbly texture. The casserole can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to baking time if starting from cold. To freeze, assemble without baking, wrap tightly, and freeze for up to 3 months; thaw overnight in the refrigerator before baking.

Nutrition

Keywords: sweet potato casserole, brown sugar glaze, pecan streusel, Thanksgiving side dish, holiday recipe, make-ahead casserole

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