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Best Easy Sweet Potato Casserole with Pecan Streusel

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This sweet potato casserole with pecan streusel is the perfect holiday side dish, featuring creamy sweet potatoes and a crunchy, buttery pecan topping. It’s easy to make ahead, budget-friendly, and loved by picky eaters.

Ingredients

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

Instructions

  1. Boil the sweet potatoes: Place peeled and chopped sweet potatoes in a large pot, 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 to 20 minutes until a fork slides in easily but they’re not falling apart. Drain well.
  2. Mash the sweet potatoes: Return drained sweet potatoes to the pot or transfer to a large mixing bowl. Mash until mostly smooth (a few lumps are fine). Let cool for about 5 minutes.
  3. Mix the filling: To the mashed sweet potatoes, add melted butter, brown sugar, beaten eggs, vanilla extract, milk, salt, cinnamon, and nutmeg. Stir until well combined and smooth. Pour into a greased 9×13-inch baking dish and spread into an even layer.
  4. Make the streusel topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse meal with some pea-sized butter pieces. Stir in chopped pecans.
  5. Assemble the casserole: Sprinkle the streusel topping evenly over the sweet potato filling. Do not press it down.
  6. Bake: Place the dish in a preheated 350°F (175°C) oven. Bake for 25 to 30 minutes, until the filling is bubbly around the edges and the streusel is golden brown and fragrant. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Rest before serving: Let the casserole sit for about 10 minutes after coming out of the oven. Serve warm.

Notes

You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, add about 10 minutes to the baking time. For extra flavor, toast the pecans at 350°F for 5-7 minutes before adding to the streusel. Cold butter is essential for a crunchy topping.

Nutrition

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

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