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Easy Sweet Potato Casserole with Crunchy Pecan Streusel

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A cozy sweet potato casserole with a buttery, crunchy pecan streusel topping. Perfect for fall gatherings, this dish combines silky roasted sweet potatoes with a caramel-like nutty streusel for next-level comfort food.

Ingredients

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

Instructions

  1. Roast the sweet potatoes: Preheat oven to 400°F (200°C). Pierce each sweet potato a few times with a fork, place on a parchment-lined baking sheet, and roast for 45-60 minutes until very soft. Let cool until handleable, about 15 minutes.
  2. Make the streusel topping: While potatoes roast, spread chopped pecans on a separate baking sheet and toast for 5-7 minutes until fragrant. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and work into dry ingredients using fingers or a pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in toasted pecans. Refrigerate until needed.
  3. Prepare the sweet potato base: Once sweet potatoes are cool enough to handle, peel off skins and place flesh in a large mixing bowl. Mash until smooth. Add melted butter, heavy cream, brown sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir until well combined and silky. Taste and adjust sweetness or spices if desired.
  4. Assemble the casserole: Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in the dish. Sprinkle pecan streusel over the top, covering completely. Do not press down.
  5. Bake: Bake for 25-30 minutes until streusel is golden brown and edges are bubbling slightly. Let cool for 10 minutes before serving. If streusel browns too quickly, tent loosely with foil for the last 10 minutes.

Notes

Roast sweet potatoes instead of boiling for deeper flavor. Toast pecans before adding to streusel to ensure crunchiness. Keep butter cold for streusel. Can assemble base up to 24 hours ahead; add streusel just before baking. Freezes well unbaked for up to 3 months.

Nutrition

Keywords: sweet potato casserole, pecan streusel, fall recipe, Thanksgiving side dish, comfort food, easy casserole

Find it online: https://goldensimmer.com/easy-sweet-potato-casserole-with-crunchy-pecan-streusel/