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.
Pin Share Print Servings: 10 servings
Calories: 410kcal
Cost: $12–$15 (depending on pecan prices)
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)
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
Instructions
- Roast pierced sweet potatoes at 400°F until fork-tender
- Peel skins and mash potatoes until smooth
- Stir in butter, sugar, eggs, milk, vanilla, and spices
- Spread mixture evenly in greased baking dish
- Combine pecans, flour, sugar, butter, and cinnamon
- Sprinkle streusel evenly over sweet potatoes
- Bake at 350°F until golden and bubbly
- 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!
Nutrition
Serving: 1portion | Calories: 410kcal (21%) | Carbohydrates: 52g (17%) | Protein: 6g (12%) | Fat: 22g (34%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 85mg (28%) | Sodium: 190mg (8%) | Potassium: 620mg (18%) | Fiber: 5g (21%) | Sugar: 28g (31%) | Vitamin A: 18500IU (370%) | Vitamin C: 24mg (29%) | Calcium: 120mg (12%) | Iron: 2.4mg (13%)