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Sweet potato casserole with buttery pecan streusel topping baked until golden and bubbly in a white baking dish.
Hannah Cooking

Sweet Potato Casserole with Pecan Streusel

Classic sweet potato casserole made with roasted sweet potatoes and a buttery brown sugar pecan streusel topping. A must-have Thanksgiving and holiday side dish that’s rich, creamy, and perfectly sweet.
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Prep Time 20 minutes
Cook Time 35 minutes
Roasting Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American, southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Base
  • 4 lb Sweet potatoes About 6 large
  • ½ cup Butter Melted
  • ½ cup Brown sugar Packed
  • 2 large Eggs Beaten
  • ⅓ cup Milk or cream Whole milk preferred
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ¼ teaspoon Salt
Pecan Streusel Topping
  • 1 cup Pecans Chopped
  • ½ cup All-purpose flour
  • ½ cup Brown sugar Packed
  • ⅓ cup Butter Melted
  • ¼ teaspoon Cinnamon
  • 1 pinch Salt

Equipment

  • 1 9x13-inch baking dish Lightly greased
  • 1 Large mixing bowl For sweet potato base
  • 1 Medium mixing bowl For pecan topping
  • 1 Potato masher or mixer Smooth texture
  • 1 Fork For streusel topping
  • 1 Spatula For spreading

Method
 

  1. Roast pierced sweet potatoes at 400°F until fork-tender
  2. Peel skins and mash potatoes until smooth
  3. Stir in butter, sugar, eggs, milk, vanilla, and spices
  4. Spread mixture evenly in greased baking dish
  5. Combine pecans, flour, sugar, butter, and cinnamon
  6. Sprinkle streusel evenly over sweet potatoes
  7. Bake at 350°F until golden and bubbly
  8. Cool briefly before serving

Notes

This sweet potato casserole can be made a day ahead. Just assemble and refrigerate before baking. Perfect for Thanksgiving meal prep!