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A close-up featured image showcasing the delicious Sweet Potato Casserole That Will Disappear Fast, topped with toasted marshmallows.

Sweet Potato Casserole with Pecan Streusel Topping

This sweet potato casserole is a holiday favorite, featuring a creamy sweet potato base infused with warm spices and topped with a crunchy pecan streusel. It's a perfect balance of sweet and savory, with a delightful textural contrast that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/2 cup milk or non-dairy milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup chopped pecans
  • 1/4 teaspoon salt

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Potato masher or electric mixer
  • Mixing bowls
  • Pastry blender or fingers
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
  3. Drain the sweet potatoes well and return them to the pot. Use a potato masher or an electric mixer to mash them until smooth.
  4. Add the melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the mashed sweet potatoes. Mix until well combined.
  5. In a separate bowl, combine the flour, brown sugar, cold butter, pecans, and salt. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  6. Pour the sweet potato mixture into the prepared baking dish.
  7. Sprinkle the pecan streusel topping evenly over the sweet potato mixture.
  8. Bake for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
  9. Let the casserole cool slightly before serving. This will allow the flavors to meld together and the topping to set.

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. For a vegan version, use plant-based butter and milk alternatives, and substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). Add a pinch of cayenne pepper to the sweet potato mixture for a little kick. Zest an orange or a lemon into the sweet potato mixture for a bright, citrusy flavor. Swap out the cinnamon, nutmeg, and ginger for a blend of pumpkin pie spice or chai spice. Stir in some toasted pecans or other nuts into the sweet potato mixture for extra crunch.