This easy Sweet Potato Casserole is a classic Thanksgiving favorite! Topped with a crunchy cinnamon pecan streusel for the most epic satisfying bite. It makes the perfect side dish for any family dinner.
Another fun way to make this dish is my Twice Baked Sweet Potato with Oatmeal Pecan Streusel.
Sweet Potato Casserole with Crunchy Pecan Topping
This warm, smooth and fluffy sweet potato casserole has a delightfully crunchy topping that features cinnamon, brown sugar and pecans. The combination of textures is seriously to die for – as you munch on the crispy, buttery topping, the soft sweet potatoes melt in your mouth. And putting it all together couldn’t possibly be more simple.
Even though this side dish is on the sweeter, more indulgent side, it’s still a healthy recipe to serve your family. The sweet potatoes contain tons of vitamins, nutrients and beneficial plant compounds, while the pecans are a great source of minerals like calcium, potassium and magnesium.
So even though this casserole may taste like a dessert, it’s going to nourish your body and keep you satisfied. And that’s what Thanksgiving is all about!
What You’ll Need
This short and sweet list of ingredients may come as a surprise. You simply don’t need much to make the perfect sweet potato bake!
For the Sweet Potato Filling
- Sweet Potatoes: Cooked and peeled.
- Butter: Melted.
- Maple Syrup: I strongly suggest using pure maple syrup rather than an artificial alternative.
- Vanilla: Use a high-quality extract for the best possible flavor.
- Egg: This adds body to the filling while keeping it nice and light.
- Almond Milk: Plain and unsweetened.
For the Pecan Streusel Topping
- Pecans: Chopped.
- Brown Sugar: Either light or dark brown sugar will do.
- Butter: Melted.
- Cinnamon: This adds warmth and festive flavor.
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How to Make Sweet Potato Casserole
Before you start on your filling, you will need to bake and mash up the sweet potatoes. Once they are prepared, you’ll have to bake them once more with the streusel on top.
Make the Filling
Heat Oven: Preheat the oven to 400°F.
Poke Potatoes: Use a fork to prick the sweet potatoes a couple of times on all sides.
Bake: Bake the poked potatoes on a lined baking sheet for 40 minutes.
Turn Oven Off: After 40 minutes, turn off the oven and let the sweet potatoes sit inside for an additional 30 minutes.
Remove from Oven: Remove the sweet potatoes from the oven and let them cool.
Peel Potatoes: Remove the potato skin and place the flesh into a large bowl.
Add Remaining Ingredients & Mash: Next, add in the melted butter, maple syrup, vanilla, egg and almond milk. Mix everything together with a hand blender until the potatoes are creamy and smooth.
Make the Topping & Bake
Combine Ingredients: Add the chopped pecans, brown sugar, melted butter and cinnamon to a small bowl. Mix until well combined.
Heat Oven: Preheat the oven to 350°F.
Assemble in Pan: Transfer the prepared filling to an 8×8-inch glass pan and sprinkle the pecan streusel overtop.
Bake: Bake the casserole uncovered for 45 minutes, or until the topping is browned.
Enjoy! Serve warm.
Can I Make This in Advance?
If you’d like, you can make your sweet potato filling a day or two ahead of time. Just store it well-covered in the fridge until you’re ready to make your topping and bake.
Tips for Success
You’re almost ready to make the best sweet potato casserole you’ve ever tasted! These tips and tricks will make the process even simpler.
- Don’t Forget to Prick the Potatoes: Poking small holes into the potatoes before you bake them is a very important step. It prevents them from exploding in the oven, as it allows the steam to escape while they cook.
- Peel After Cooking: While it’s okay to peel the potatoes before you bake them instead of afterward, I don’t necessarily recommend it. They are so much easier to peel after they’re cooked.
- Bake or Boil: This recipe instructs you to bake the sweet potatoes before mashing them, but you can choose to boil them instead if you’d like. As long as your sweet potatoes are fork tender and mash-able, any cooking method will suffice.
- Avoid Over-Browning: If you find that your streusel topping is browning too quickly, simply tent a piece of foil over the baking dish to stall the browning process. You could also use a pie shield if you have one.
Variation Ideas
There are plenty of ways to make adjustments to this festive side dish. Get a load of the tasty variation options below!
- Marshmallow Topped Sweet Potato Casserole: Many people prefer a fluffy marshmallow topping to a crunchy pecan one when it comes to their sweet potato casseroles. If this sounds like you, feel free to forego the streusel topping for mini marshmallows. Bake the casserole until the marshmallows puff up and start to brown.
- Spiced Sweet Potato Casserole: If you want to incorporate even more holiday goodness into this dish, you can add spices like cinnamon, nutmeg, cloves and allspice to the filling.
- Bacon Topped Sweet Potato Casserole: Craving some savory bacon with your sweet potato casserole? Feel free to substitute the pecans in the topping for cooked bacon bits. Cook the bacon slightly less crispy than you like it since it will crisp up as the casserole bakes.
- Corn Flake Topped Sweet Potato Casserole: Corn Flakes have recently become quite a popular topping for sweet potato casseroles. If you’d like to try this new-wave variation, just substitute the pecans for Corn Flakes. You could even leave off the topping in favor of a generous layer of Frosted Flakes, if desired.
How to Store Leftovers
Refrigerate leftover casserole in an airtight container once it has cooled completely (don’t leave it at room temperature for longer than 2 hours). It will stay fresh in the fridge for up to 5 days.
To reheat it, place it in a 350°F oven for about 15 minutes. Make sure you cover it with foil to keep the topping from over-browning. Small portions can be reheated in the microwave.
Can I Freeze Sweet Potato Casserole?
Yes, you can freeze leftover casserole for up to 4 months. Place it in a freezer-safe container or cover it with two layers of plastic wrap. Thaw it out overnight in the fridge before reheating it.
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Sweet Potato Casserole with Pecan Streusel
- Prep Time: 5 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
This easy Sweet Potato Casserole is a classic Thanksgiving favorite! Topped with a crunchy cinnamon pecan streusel for the most epic satisfying bite. It makes the perfect side dish for any family dinner.
Ingredients
For the Sweet Potato Filling
- 4 sweet potatoes, cooked and peeled
- 1 tablespoon butter, melted
- 3 tablespoon maple syrup
- 1 teaspoon of vanilla
- 1 egg
- 1/4 cup unsweetened plain almond milk
For the Pecan Streusel Topping
- 1 cup of chopped pecans
- 1/2 cup of brown sugar
- 3 tablespoons of melted butter
- 1/8 teaspoon of cinnamon
Instructions
Make the Filling
- Preheat oven to 400°F.
- Prick sweet potatoes, using a fork, a couple of times on all sides.
- Place sweet potatoes on oven rack and bake for 40 minutes. Then turn off oven and let sweet potatoes sit for an additional 30 minutes.
- Remove sweet potatoes from oven. Let cool.
- Remove skin and place the potato flesh in a large bowl.
- Next add melted butter, maple syrup, vanilla, egg, and almond milk. Mix together with a hand blender until potatoes are creamy and smooth.
Make the Topping & Bake
- In the meantime, in a small bowl add chopped pecans, brown sugar, melted butter, and cinnamon. Mix together until all combined.
- Heat oven to 350°F.
- Place mashed sweet potatoes in a 2 1/2 quart round corningware baker. {or in a 8×8 glass pan}
- Sprinkle pecan streusel over the sweet potatoes.
- Put casserole dish in oven uncovered for 45 minutes or until topping is browned.
- Serve!
Notes
Makes 6-8 servings.
- To Store: Refrigerate leftover casserole in an airtight container once cooled (don’t leave at room temperature longer than 2 hours). It will stay good for up to 5 days.
- To Reheat: Place large quantity of leftovers in a 350°F oven for about 15 minutes, covered. Small portions can be reheated in the microwave.
- To Freeze: Freeze in a freezer-safe container or covered with two layers of plastic wrap for up to 4 months. Thaw in the fridge before reheating.
Nutrition
- Serving Size: 1/2 cup
- Calories: 276
- Sugar: 22 g
- Sodium: 153 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Filed Under:
More Thanksgiving Side Dish Ideas
Whether you’re cooking for Thanksgiving or serving a regular weeknight dinner, the side dishes below are guaranteed to be a hit.
- Garlic Parmesan Brussels Sprouts
- Cranberry Maple Stuffing with Sausage
- Sour Cream & Chive Mashed Potatoes
- Bacon Cauliflower Au Gratin
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30 comments on “Sweet Potato Casserole with Pecan Streusel”
When I make my topping I add great grains cereal to the topping.
I just add it till I am happy with the covering of the sweet potatoe dish.
sounds deicious!
Made this for a Christmas dinner. Want to freeze it and thaw it out the night before. Can I freeze it with the pecan topping already on it.
Hmmm I would not. I think the pecans won’t be as crunchy when you thaw and reheat.
I’m making for a large group. Can I double the batch and make in 9×13? What would you recommend cook and reheat time?
Yes you can totally do that! My mom does that every year! I would reheat at 350°F covered with tin foil so the pecans don’t burn and maybe cook for 20-20 minutes if cooking from cold.
I’ve never made a sweet potato casserole but this one sounds good with the pecan crust. Much better than marshmallows.
oh… Jessica you are missing out. You need to make it sometime and so much better with pecans! YUM!
I am such a rebel, that I actually put mini marshmallows on top of my pecan streusel topping! 😉 Your sweet potatoes look delicious Krista, and don’t need anything extra!!
haha.. too funny. Bet those are extra sweet sweet potatoes! 🙂 Thanks for stopping by Lisa, hope you have a great Saturday!
This would be hard for me to share! I love sweet potatoes especially with pecans!
haha.. I know right!? Sweet potatoes and pecans are definitely my favorite holiday combinations, they are perfect for each other. YUM!
yum!!! thats such a fun way to eat sweet potatoes! I love them, and this is a great twist instead of the marshmallow kind… yum! I hope you had a chance to come over and check out my cheese dip I made for the roundup… Emily
Thanks Emily, it is so good. Definitely worth starting a fight over the thanksgiving table if its the last piece. 🙂
I haven’t had a chance to head over yet., but definitely plan on it today! 🙂
This looks delicious. Love the topping. First time visit to your blog and I’m liking it!
Thanks so much Shelby! So glad to have you for the first time, I always love when I find new blogs. 🙂 Fun stuff. Thanks for stopping by and the foodie props! Hope you have a fantastic rest of the week!
I’ve seen a few different versions of this recipe over the past few days and I love them all! I love how yours has the extra crunchy pecan topping. This is the perfect side dish for Thanksgiving!
haha.. I know. I noticed that too! 🙁 This one the inside part is “skinny” no sugar, milk, or eggs like the other recipes. 🙂 Thanks so much for stopping by girl! Glad you like its, always love your sweet comments.
I prefer pecans to marshmallows, too. Definitely the best way!
Yah! I just love the crunch it adds to the dish, otherwise its all the same texture. 🙂
This looks absolutely amazing! Pinning!
Thanks so much Sheena, its as amazing as it tastes. 🙂
Looks wonderful! I’m with you on cutting back on some of the sweet. Such a beautiful color you have in this dish! Would look amazing on the plate!
You almost have to around the holidays because everything has 1/2 cup of sugar in it. 🙂 But I guess that’s why they made new years resolutions… hehe Thanks for stopping by kim!
Omg, this looks so yummy! I love sweet potatoes and I love pecans even more. Pinning this so I can try this out!
Thanks Karen, if you love both of those then this is a dish made in heaven for you! 🙂 I hope you get a chance to try it, thanks for the pin!
So happy you joined me on this my friend- even with all you had going on. Thank you!!!
Absolutely chica! 🙂 I love this every month, its fun to think out of the box on some recipes or just share a favorite like this month. 🙂
That sounds so good!!
It is delicious Tamar, hope you get a chance to give it a try! Thanks for stopping by girl!