Unmissable Sweet Potato Casserole with Pecan Streusel Everyone Loves

There’s nothing quite like the smell of sweet potato casserole with pecan streusel baking in the oven to make a house feel like home. This dish has been the star of our holiday table for as long as I can remember – my aunt would always make two pans because we’d fight over the last spoonful! What makes it so special? That perfect contrast between the velvety smooth sweet potatoes and the buttery, crunchy pecan topping. It’s the kind of comfort food that makes everyone go back for seconds (and thirds), and the best part? It’s so easy to throw together, even when you’re juggling a million other holiday dishes.

Why You’ll Love This Sweet Potato Casserole with Pecan Streusel

Let me tell you why this dish never lasts long at our family gatherings:

• Texture heaven: Creamy sweet potatoes meet that addictive crunchy pecan topping – it’s like dessert and side dish had the perfect baby!
• Holiday hero: Looks fancy but takes less than an hour from start to finish (perfect when you’re drowning in cooking).
• Total crowd-pleaser: Even veggie-haters go back for seconds (I’ve seen it happen!).
• Super adaptable: Not too sweet? Add more brown sugar. Nut allergy? Swap in oats. Make it yours!

Ingredients for Sweet Potato Casserole with Pecan Streusel

Gather these simple ingredients – I promise you probably have most in your pantry already! I’ve split them into the creamy base and that magical crunchy topping we all fight over:

For the sweet potato base:

• 4 cups mashed sweet potatoes (about 3–4 medium potatoes, boiled until fork-tender and peeled – trust me, fresh tastes worlds better than canned!)
• 1/2 cup granulated sugar (or swap brown sugar if you prefer deeper flavor)
• 1/4 cup milk (whole milk makes it extra creamy, but any works)
• 4 tablespoons melted butter (salted is my go-to for that rich taste)
• 2 large eggs (room temp blends smoother)
• 1 teaspoon vanilla extract (the real stuff – it makes a difference!)
• 1/2 teaspoon salt (balances all that sweetness perfectly)

For the pecan streusel topping:

• 1/2 cup all-purpose flour (spooned and leveled – no packed flour!)
• 1/2 cup packed brown sugar (dark brown gives more molasses flavor)
• 1/2 cup chopped pecans (not too fine – we want texture!)
• 3 tablespoons cold butter (cut into small cubes – this makes the perfect crumble)

How to Make Sweet Potato Casserole with Pecan Streusel

Okay, let’s get baking! This comes together so easily – just follow these simple steps for that perfect holiday-worthy dish:

Preparing the Sweet Potato Base

First things first – preheat that oven to 350°F (175°C) and grab your favorite baking dish (I use a 9×13″ but an 8×8″ works too for thicker layers). Give it a quick grease so nothing sticks!

Now for the good stuff: in a big mixing bowl, mash those sweet potatoes until they’re nice and smooth (no lumps!). I sometimes cheat and use my hand mixer for extra creaminess. Then just stir in the sugar, milk, melted butter, eggs, vanilla and salt until everything’s completely combined. Taste it – this is when I usually sneak an extra pinch of salt or splash of vanilla if it needs it!

Making the Pecan Streusel Topping

Here’s where the magic happens! In a separate bowl, whisk together the flour, brown sugar and pecans. Now take those cold butter cubes and work them in with your fingers or a pastry cutter until you’ve got beautiful little crumbles – like coarse sand with pecan jewels mixed in. Don’t overmix though – we want texture!

Baking and Serving

Spread your sweet potato mixture evenly in the prepared dish, then sprinkle that glorious streusel topping all over – try to cover every inch! Pop it in the oven for 30-35 minutes until the topping is golden brown and you can see little bubbles around the edges. Let it cool just 5 minutes (the hardest part!) before serving. I love garnishing with extra toasted pecans and maybe a drizzle of maple syrup if I’m feeling fancy. Dig in while it’s warm – that first bite of crispy topping with the creamy sweet potatoes? Absolute heaven!

Tips for the Best Sweet Potato Casserole with Pecan Streusel

After years of making this casserole (and plenty of trial and error!), here are my can’t-live-without secrets:

• Toast those pecans first: Just 5 minutes in a dry skillet brings out their natural oils and gives the topping unbelievable crunch. Trust me – it’s a game changer!
• Sweetness control: Taste your sweet potatoes before adding sugar – some varieties are sweeter than others. I usually start with 1/3 cup sugar and adjust.
• Cold butter is key: For perfect streusel texture, your butter must be fridge-cold when mixing. Warm butter makes greasy crumbs instead of crisp clusters.
• The golden window: Pull it out when the topping looks lightly toasted – even if the timer’s not up. Overbaking makes the pecans bitter.

Ingredient Substitutions and Variations

The beauty of this sweet potato casserole is how easily you can make it your own! Here are my favorite twists:

• No pecans? Walnuts or even chopped almonds work beautifully in the streusel. Or go nuts-free with rolled oats for crunch.
• Dairy-free? Swap the butter for coconut oil and use almond milk – you won’t miss a thing!
• Extra sweet tooth? Stir mini marshmallows into the topping for the last 5 minutes of baking. They’ll get all toasty and gooey!
• Maple lovers: Replace half the sugar with pure maple syrup in the base – it adds incredible depth.

The possibilities are endless – make it once, then get creative with your next batch!

Storing and Reheating Sweet Potato Casserole with Pecan Streusel

Here’s the good news – this casserole actually tastes even better the next day! Store leftovers covered in the fridge for up to 3 days. When ready to enjoy again, reheat portions in a 350°F oven for about 15 minutes to bring back that irresistible crunch. If freezing, wrap tightly after cooling completely – it’ll keep for 2 months (just add 5 extra minutes when baking from frozen). Pro tip: sprinkle a few fresh pecans on top before reheating for extra texture!

Sweet Potato Casserole with Pecan Streusel FAQs

Over the years, I’ve gotten tons of questions about this recipe – here are the ones that come up most often:

Can I make this ahead? Absolutely! Assemble the whole casserole, cover tightly, and refrigerate unbaked for up to 24 hours. Just add 5-10 extra minutes when baking from cold. It’s my holiday lifesaver!

Why did my topping get soggy? Nine times out of ten, it’s the butter temperature. Using room temp butter makes greasy crumbs instead of crisp clusters. Always cut in cold butter straight from the fridge!

Can I use canned sweet potatoes? You can, but drain them REALLY well (I press between paper towels) or they’ll make the base watery. Fresh tastes infinitely better though – worth the extra time!

Help! My pecans burned! If your oven runs hot, tent foil over the topping after 25 minutes. And always toast nuts separately first – raw pecans in streusel scorch easily.

Can I freeze leftovers? Sure! Portion cooled slices between parchment in freezer bags. Reheat frozen at 350°F for 20-25 minutes to revive that perfect texture.

Nutritional Information

Just a quick note – these numbers are estimates since ingredients can vary (especially with different sweet potato sizes or milk types). But per generous serving, you’re looking at about:

• 320 calories
• 14g fat (6g saturated)
• 45g carbohydrates
• 4g protein

Not bad for something that tastes like dessert, right? The pecans add healthy fats while those sweet potatoes pack a vitamin A punch!

Share Your Sweet Potato Casserole with Pecan Streusel

I’d love to see your masterpiece! Snap a pic of your finished casserole and tag me – nothing makes me happier than seeing your family dig into this recipe just like mine does. And if you tweaked it with your own special twist? Tell me all about it in the comments! Happy baking, friends!

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