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A freshly baked sweet potato casserole topped with toasted marshmallows.

Classic Sweet Potato Casserole with Pecan Streusel

This classic sweet potato casserole features a creamy, spiced sweet potato base topped with a crunchy, buttery pecan streusel, perfect for a holiday meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 400 kcal

Equipment

  • large pot
  • potato masher
  • electric mixer
  • small bowl
  • 9x13-inch baking dish
  • large bowl

Ingredients
  

Sweet Potato Mixture

  • 3 lbs sweet potatoes peeled and cut into chunks
  • 1/2 cup unsalted butter softened
  • 1/2 cup whole milk
  • 1/4 cup brown sugar packed
  • 1 large egg beaten
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • salt Pinch of

Pecan Streusel Topping

  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 1/4 cup unsalted butter melted

Instructions
 

Preparation

  • Place peeled and chunked sweet potatoes in a pot, cover with cold water, and boil until tender (15-20 minutes); then drain them thoroughly.
  • Combine the drained sweet potatoes with softened butter, milk, brown sugar, beaten egg, vanilla, cinnamon, nutmeg, and salt in a bowl, then mash until smooth and creamy. Adjust seasonings to taste.
  • In a separate bowl, mix chopped pecans, flour, brown sugar, and melted butter until crumbly to create the streusel topping.

Assembly & Baking

  • Preheat oven to 350°F (175°C), then pour the sweet potato mixture into a greased 9x13-inch baking dish and sprinkle the pecan streusel evenly over the top.
  • Bake for 25-30 minutes, or until the casserole is heated through and the streusel topping is golden and bubbly.
  • Allow the casserole to rest for 5-10 minutes before serving to let it set slightly.

Notes

For an extra touch, you can add a tablespoon of orange zest to the sweet potato mixture for a brighter flavor. This casserole reheats well and can be prepared a day in advance and baked just before serving. Be sure to cover it with foil if preparing ahead of time to keep it from drying out in the refrigerator. Adjust the amount of cinnamon and nutmeg to your preference. If you like a nuttier flavour, you can slightly toast the pecans before adding them to the streusel. A good quality vanilla extract makes a noticeable difference in the overall flavor.