Classic Sweet Potato Casserole with Crunchy Pecan Streusel: The Ultimate Thanksgiving Side Dish
This delightful sweet potato casserole is incredibly easy to prepare and features a decadent, crunchy pecan streusel topping. A quintessential family favorite, this simple yet impressive side dish is absolutely perfect for your Thanksgiving feast or any holiday gathering. Its sweet, savory, and textural balance makes it a standout on any table.
As the holiday season draws near, the anticipation for delicious food, warm gatherings, and cherished traditions grows. For many, Thanksgiving isn’t just about the turkey; it’s about the incredible array of side dishes that make the meal truly special. If you have a favorite side dish at Thanksgiving, you’re not alone. For me, the undeniable star is always sweet potato casserole. There’s something truly magical about a dish that perfectly bridges the gap between a hearty side and a comforting dessert, making it a guaranteed crowd-pleaser and a personal winner in my cookbook.
With Thanksgiving just a few weeks away, I couldn’t think of a better time to revisit and refine my beloved sweet potato casserole recipe. This updated version is designed for simplicity without sacrificing flavor or that irresistible holiday feel. It’s incredibly easy to whip up, making it ideal for busy holiday preparations, and it’s crowned with a rich, buttery brown sugar pecan streusel topping that adds the perfect textural contrast to the creamy sweet potato base. Every spoonful offers a harmonious blend of sweet, spice, and crunch.
While the pecan streusel is a personal favorite, I understand that some prefer the classic marshmallow topping. If you’re a fan of gooey, toasted marshmallows, you can easily substitute them for the streusel. I’ve included detailed notes in the recipe card on how to achieve that golden, bubbly marshmallow perfection. Additionally, to help you manage your holiday schedule, I’ve also provided tips on how you can prepare this delicious sweet potato casserole ahead of time, ensuring a stress-free Thanksgiving.
Essential Ingredients for Your Sweet Potato Casserole
Crafting the perfect sweet potato casserole with pecan streusel topping relies on a few simple, high-quality ingredients. Let’s take a closer look at each component, along with some helpful tips for potential adjustments or substitutions to tailor the dish to your preference:
- Sweet Potatoes: The heart of our casserole, you’ll need a substantial 4 pounds of sweet potatoes. While this may seem like a generous amount, remember they will cook down considerably when mashed. For the smoothest, creamiest texture, it’s crucial to peel them thoroughly before cubing them into uniform 1-inch pieces. This ensures even cooking and easier mashing.
- Brown Sugar: This provides the signature sweetness and depth to both the creamy filling and the crunchy topping. I typically use light brown sugar for its balanced flavor, but dark brown sugar can also be used if you prefer a richer, more molasses-forward taste. Adjust the amount to suit your sweet tooth – a note for reduction is included in the recipe.
- Unsalted Butter: Butter is indispensable for both the luxurious creaminess of the sweet potato base and the richness of the streusel. Using unsalted butter gives you precise control over the salt content in your dish. If you only have salted butter on hand, simply reduce the added salt in the filling to a mere 1/8 teaspoon to avoid over-salting.
- Milk: For a truly decadent and creamy texture, I highly recommend using whole milk due to its higher fat content. However, this recipe is quite flexible! Feel free to use 2%, 1%, skim milk, or even a non-dairy alternative like almond milk if you’re looking for a lighter option or catering to dietary needs. The casserole will still be delicious.
- Eggs: These are vital for providing structure and stability to the casserole, preventing it from becoming too loose or watery. They help bind the mixture together as it bakes. If you require an egg-free option, you can omit them; however, be aware that the final casserole may not be as firm or thick as the traditional version.
- Vanilla Extract: A touch of pure vanilla extract elevates the overall flavor profile, adding a warm, aromatic note that complements the sweet potatoes and cinnamon beautifully. Don’t skip this for that extra layer of deliciousness.
- Ground Cinnamon: This classic spice brings warmth and a quintessential fall flavor to the casserole, enhancing the natural sweetness of the potatoes.
- Salt: Just a pinch of salt is essential to balance the sweetness and bring out the natural flavors of all the ingredients, preventing the dish from tasting flat.
- Pecans: These are the star of our streusel topping, delivering an incredible crunch and nutty flavor that contrasts wonderfully with the smooth sweet potato layer. For a different twist, you can swap them out for another nut like walnuts or almonds, or simply omit them entirely for a delicious nut-free streusel.
How to Make the Best Sweet Potato Casserole with Pecan Streusel
Creating this impressive sweet potato casserole is simpler than you might think. Follow these steps for a perfectly creamy base and a delightfully crunchy topping:
1. Prepare the Sweet Potatoes
Your journey begins by cooking the sweet potatoes. While there are several methods, I find that peeling and boiling them yields the smoothest, creamiest texture for this casserole. Start by placing your peeled and cubed sweet potatoes into a large pot and cover them with water. Bring the water to a boil, then reduce the heat to medium and let them simmer for about 10 to 15 minutes, or until they are tender enough to be easily pierced with a fork. Alternatively, you can cook them in the microwave or oven; just be sure to pierce them several times with a fork first to allow steam to escape.
Once cooked, drain the sweet potatoes thoroughly and allow them to cool slightly for 10-15 minutes. This cooling period is important as it allows some of the moisture to evaporate, preventing a watery casserole, and makes them easier to handle. While they cool, you can preheat your oven to 350°F (177°C) and lightly grease a 9×13-inch baking pan with nonstick cooking spray, setting it aside.
2. Create the Creamy Sweet Potato Base
Transfer the slightly cooled sweet potatoes to a large mixing bowl. Now it’s time to mash! You can use a potato masher for a slightly rustic texture, but for that perfectly smooth and creamy consistency that truly melts in your mouth, I highly recommend using an electric mixer. Beat the sweet potatoes until they are lump-free and beautifully smooth. Don’t worry if you don’t have a mixer; doing it by hand will still yield delicious results, just with a bit more elbow grease!
Next, incorporate the remaining filling ingredients: brown sugar, milk, softened butter, vanilla extract, ground cinnamon, and a pinch of salt. Finally, beat in the two large eggs. Mix everything thoroughly until it’s fully combined and the mixture is light and creamy. I prefer my casserole a little on the sweeter side, so I use 3/4 cup of brown sugar. I find this provides a perfect balance without being overly sugary, but if your preference is for a less sweet dish, you can reduce the brown sugar in the filling to 1/2 cup (100 grams) as noted in the recipe. Once combined, spread this luscious sweet potato mixture evenly into your prepared 9×13 baking pan.
3. Prepare the Crunchy Pecan Streusel Topping
Now for the crowning glory: the streusel! In a separate medium bowl, whisk together the all-purpose flour, brown sugar, and ground cinnamon until they are thoroughly combined. Add the softened, cubed butter. Using a fork, a pastry cutter, or even your fingertips, work the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs and starts to clump together. This step is crucial for achieving that signature crumbly texture. Finally, stir in your chopped pecans. The pecans add a wonderful nutty flavor and an extra layer of crunch that elevates the entire dish.
4. Bake to Golden Perfection
Evenly sprinkle the prepared pecan streusel topping over the sweet potato mixture in the baking pan, ensuring every inch is covered. Gently pat it down slightly. Pop the casserole into your preheated 350°F (177°C) oven and let it bake for 40 to 45 minutes. You’ll know it’s perfectly done when the streusel topping turns a beautiful golden brown and the center of the casserole is set and firm when gently jiggled. The aromas filling your kitchen will be an unmistakable sign of its readiness!
Once baked, carefully remove the casserole from the oven and let it cool for a few minutes before serving. This allows the flavors to meld and the casserole to set completely, ensuring perfect scoops every time.
Making Sweet Potato Casserole Ahead of Time: Your Holiday Lifesaver
The holidays are often hectic, and having dishes that can be prepared in advance is a true blessing. This sweet potato casserole is an excellent candidate for make-ahead convenience, allowing you to enjoy more time with your loved ones and less time in the kitchen on Thanksgiving day. To prepare it ahead of time, simply follow the steps for creating the sweet potato base. Once the mixture is spread in your baking pan, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to one day. The pecan streusel topping can also be prepared separately, stored in an airtight container, and refrigerated for two to three days. This allows you to assemble and bake on the day of your event with minimal fuss.
On the day you plan to serve, preheat your oven to 350°F (177°C). If your sweet potato mixture was refrigerated, you might want to let it sit at room temperature for 15-30 minutes before baking to ensure even cooking, though it’s not strictly necessary. If you haven’t already, lightly spray your 9×13 baking pan with nonstick cooking spray, scoop the sweet potato mixture into the pan, spread it out evenly, then add the prepared topping. Bake as directed until golden brown and bubbly. This method ensures you have a freshly baked, warm casserole without the last-minute scramble.
Expert Baking Tips for Sweet Potato Casserole Success
- Cooling the Sweet Potatoes: After cooking, it’s crucial to let the sweet potatoes cool slightly before mixing them with other ingredients. This prevents the eggs from scrambling and ensures a smooth, consistent mixture. Use this cooling time efficiently by preparing your streusel topping and gathering all other ingredients to save precious minutes.
- Adjusting Sweetness: If you prefer your casserole less sweet, you have full control! You can easily reduce the brown sugar in the sweet potato mixture from 3/4 cup (150 grams) to 1/2 cup (100 grams) without compromising the flavor or texture significantly. The streusel already adds a good amount of sweetness.
- Marshmallow Alternative: Craving that classic marshmallow topping instead of streusel? It’s simple! Just omit the pecan streusel entirely. Bake the sweet potato base as directed in the recipe. Once it’s done and removed from the oven, generously sprinkle marshmallows (mini or regular) over the top. Then, return the casserole to the oven under the broiler for 1 to 2 minutes, carefully watching until the marshmallows are beautifully puffed and lightly golden brown. Keep a close eye on them as marshmallows can burn quickly under the broiler!
- Pan Size Matters: Using a 9×13-inch baking dish is recommended for this recipe. If you use a smaller dish, the casserole will be thicker and may require a longer baking time. If using a larger dish, it might bake faster and be thinner.
- Storage and Reheating: Store any leftover sweet potato casserole in an airtight container in the refrigerator for up to 3 days. To reheat individual servings, simply microwave in 20 to 30-second increments until warmed through. For the best streusel crunch, you can also reheat larger portions in the oven at 300°F (150°C) for about 15-20 minutes.
More Thanksgiving Recipes to Delight Your Guests!
Beyond this incredible sweet potato casserole, Thanksgiving offers a bounty of culinary delights. If you’re looking to expand your holiday menu, here are some other fantastic recipes that are sure to impress:
- Pecan Pie Bars
- Classic Apple Pie
- Pumpkin Cheesecake
- Mini Pecan Pies
- Pumpkin Pie
Video Tutorial: Watch How It’s Made!
Sweet Potato Casserole with Pecan Streusel
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Ingredients
For the Sweet Potato Base:
- 4 pounds sweet potatoes peeled and cubed into 1-inch pieces
- 3/4 cup (150 grams) light brown sugar packed (see notes for less sweet option)
- 1/2 cup (120 ml) milk (whole milk preferred)
- 1/4 cup (60 grams) unsalted butter softened and cubed
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
For the Crunchy Pecan Streusel Topping:
- 1/2 cup (65 grams) all-purpose flour (spooned & leveled)
- 1/2 cup (100 grams) light brown sugar packed
- 1/4 teaspoon ground cinnamon
- 1/4 cup (60 grams) unsalted butter softened and cubed
- 3/4 cup (90 grams) chopped pecans
Instructions
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Preheat your oven to 350°F (177°C). Prepare a 9×13-inch baking dish by spraying it thoroughly with nonstick cooking spray and set it aside.
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In a large pot or saucepan, add the peeled and cubed sweet potatoes. Cover them completely with water and place over medium to high heat. Bring the water to a boil, then reduce the heat to medium and let the potatoes cook for 10 to 15 minutes, or until they are very tender and can be easily pierced with a fork. Drain the cooked potatoes well and set them aside to cool slightly for 10 to 15 minutes.
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Transfer the cooled sweet potatoes to a large mixing bowl. Mash them thoroughly using a potato masher, or for an extra creamy texture, use an electric mixer until smooth. Add the brown sugar, milk, softened butter, vanilla extract, ground cinnamon, salt, and both eggs. Mix until all ingredients are fully combined and the mixture is uniform and creamy.
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Scoop the sweet potato mixture into the prepared baking dish and spread it out into an even layer using a spatula. Set the dish aside while you prepare the topping.
To prepare the pecan streusel topping:
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In a separate medium bowl, whisk together the all-purpose flour, brown sugar, and ground cinnamon until well combined. Add the softened, cubed butter. Use a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture becomes crumbly and starts to form small clumps. Finally, stir in the chopped pecans.
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Evenly sprinkle the prepared streusel topping over the sweet potato mixture in the baking dish. Place the casserole in the preheated oven and bake for 40 to 45 minutes, or until the topping is lightly golden brown and the center of the casserole is set.
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Carefully remove the casserole from the oven and allow it to cool slightly before serving. This brief resting period helps the casserole set and makes it easier to serve.
Notes
To prepare ahead of time: You can prepare the sweet potato base up to one day in advance. Mix it up, spread it in the baking pan, cover tightly, and refrigerate. The streusel topping can also be made 2-3 days in advance, stored covered in the refrigerator. On the day of serving, add the topping to the sweet potato base and bake as directed.
Brown Sugar Adjustments: If you prefer a less sweet sweet potato casserole, you may reduce the brown sugar in the sweet potato mixture from 3/4 cup (150 grams) to 1/2 cup (100 grams).
Milk Options: While whole milk is recommended for the creamiest texture, 2%, 1%, skim, or even almond milk are suitable alternatives.
Marshmallow Topping: To use marshmallows instead of the pecan streusel, simply omit the streusel. Bake the sweet potato base as specified. Once baked, remove from the oven, sprinkle a generous layer of marshmallows (mini or regular) over the top, then place under the broiler for 1 to 2 minutes. Watch carefully until the marshmallows are puffed and lightly golden brown, as they can burn quickly.