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Perfect Sweet Potato Casserole with Pecan Streusel: Best Easy Recipe

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This perfect sweet potato casserole with pecan streusel is a grown-up homage to Thanksgiving mornings, featuring creamy roasted sweet potatoes and a buttery, crunchy pecan topping. It’s the dish that gets scraped clean at every holiday table.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium)
  • 1/4 cup unsalted butter, melted
  • 1/3 cup heavy cream
  • 1/3 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce them a few times with a fork. Place them directly on the oven rack or on a baking sheet lined with foil. Roast for 45-60 minutes, until they’re completely tender when squeezed. Let them cool until you can handle them comfortably.
  2. Reduce the oven temperature to 350°F (175°C). While the potatoes cool, make the streusel. In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and cut them in using a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Pop the bowl in the fridge while you finish the filling.
  3. Peel the cooled sweet potatoes and transfer the flesh to a large mixing bowl. The skins should slip off easily now. Mash them with a potato masher or beat with a hand mixer until smooth.
  4. Add the melted butter, heavy cream, brown sugar, beaten eggs, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until everything is well combined and the filling is smooth and creamy. Taste it to check the seasoning balance. Adjust the sugar or spices if needed.
  5. Grease your 9×13 inch baking dish with butter or nonstick spray. Pour the sweet potato mixture into the dish and spread it into an even layer. Sprinkle the chilled streusel topping evenly over the top.
  6. Bake for 30-35 minutes, until the filling is set around the edges and slightly jiggly in the center (it will continue to set as it cools). The streusel should be golden brown and fragrant. If the topping is browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  7. Let the casserole rest for 10-15 minutes before serving. This allows the filling to firm up and makes it easier to scoop clean portions.

Notes

Roast sweet potatoes instead of boiling to concentrate flavor and avoid waterlogging. Let the filling cool slightly before adding eggs to prevent scrambling. For make-ahead, assemble the casserole (without streusel) up to 2 days in advance; add streusel just before baking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: sweet potato casserole, pecan streusel, Thanksgiving side dish, holiday recipe, easy sweet potato casserole

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