Go Back
A classic sweet potato casserole in a glass dish, topped with toasted marshmallows and pecans, with a spoonful served out.

Decadent Pecan Streusel Sweet Potato Casserole

This classic holiday side features a velvety smooth sweet potato base, enriched with warm spices and a hint of maple, crowned with an irresistible buttery pecan streusel for the perfect sweet and crunchy finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Filling
  • 3 lbs sweet potatoes peeled and cut into 1-inch cubes
  • 1/2 cup unsalted butter melted
  • 1/4 cup light brown sugar packed
  • 1/4 cup maple syrup pure
  • 1/4 cup whole milk or heavy cream for richer casserole
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
For the Pecan Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter 1 stick, melted
  • 1 cup chopped pecans

Equipment

  • Large Pot
  • Potato Masher
  • Large mixing bowls
  • 9x13 inch baking dish
  • Measuring cups and spoons

Method
 

Prepare the Sweet Potatoes
  1. Place peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then reduce heat and simmer until very tender when pierced with a fork, about 15-20 minutes.
  2. Drain the sweet potatoes thoroughly in a colander. Return them to the empty pot or a large mixing bowl.
Make the Sweet Potato Filling
  1. Add the melted butter, 1/4 cup brown sugar, maple syrup, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the drained sweet potatoes.
  2. Using a potato masher or an electric mixer on low speed, mash until smooth and creamy. Ensure there are no lumps. You can also use a food processor for an extra smooth texture.
  3. Pour the sweet potato mixture into a greased 9x13 inch baking dish, spreading evenly.
Prepare the Pecan Streusel Topping
  1. In a medium mixing bowl, combine the flour, 1/2 cup brown sugar, granulated sugar, and 1 tsp ground cinnamon. Whisk to combine.
  2. Pour in the 1/2 cup melted butter and mix with a fork until moist and crumbly.
  3. Stir in the chopped pecans until evenly distributed.
Assemble and Bake the Casserole
  1. Preheat oven to 375°F (190°C).
  2. Sprinkle the pecan streusel topping evenly over the sweet potato filling in the baking dish.
  3. Bake for 30-40 minutes, or until the sweet potato mixture is bubbly around the edges and the pecan topping is golden brown and fragrant. If the topping browns too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
  4. Remove from oven and let stand for 5-10 minutes before serving. Enjoy your Sweet Potato Casserole!

Notes

For extra convenience, sweet potatoes can be boiled a day ahead and stored in the refrigerator. Reheat slightly before mashing to make it easier to incorporate ingredients.
To prevent the topping from becoming soggy if making ahead, you can prepare the filling and topping separately, refrigerate, and assemble just before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.