Sweet Potato Casserole with Pecan Streusel for Thanksgiving
Sweet Potato Casserole with Pecan Streusel is a classic Thanksgiving dish that brings together creamy, tender sweet potatoes with a crunchy, nutty topping. The pecan streusel adds just the right…
Tip: save now, cook later.Sweet Potato Casserole with Pecan Streusel is a classic Thanksgiving dish that brings together creamy, tender sweet potatoes with a crunchy, nutty topping. The pecan streusel adds just the right amount of sweetness and texture, making every bite feel special. It’s hard to resist that combination of soft and crispy, especially when the smell fills the house on a cool fall day.
I love making this casserole because it feels like a warm hug in food form. I usually mash the sweet potatoes with a hint of cinnamon and brown sugar before piling on the pecan streusel. The best part is watching the topping turn golden and crunchy in the oven—it’s like a little show right before we sit down to eat. Plus, I find that the pecans give it a wonderful crunch without being too heavy.
For me, this casserole is a must-have at the Thanksgiving table. I like serving it right alongside the turkey and gravy, so everyone can mix a little bit on their plate. It’s perfect for both kids and adults, and somehow it feels like a celebration every time. If you want to make it extra special, I recommend making the streusel topping ahead of time—it saves you a bit of stress on the big day and still tastes amazing.
Key Ingredients & Substitutions
Sweet Potatoes: Use fresh, large sweet potatoes for a smooth, naturally sweet base. If you can’t find them, canned mashed sweet potatoes work but may be less flavorful.
Butter: Unsalted butter is best to control saltiness. You can substitute with coconut oil for a dairy-free option but expect a slight flavor change.
Milk: Whole milk adds creaminess. For a lighter or dairy-free version, use almond, oat, or soy milk.
Pecans: Pecans give the topping crunch and nuttiness. If you have walnut allergies, chopped walnuts or almonds make good substitutes.
Brown Sugar & Spices: Brown sugar adds warmth and moisture to both layers. Cinnamon and nutmeg enhance the fall flavor but you can adjust spices to taste.
How Do I Get the Perfect Crunchy Pecan Streusel Topping?
For a crunchy topping that doesn’t get soggy, mix your streusel ingredients until you get coarse crumbs, not a paste. Here’s how:
- Combine chopped pecans, flour, brown sugar, cinnamon, and salt in a bowl.
- Add melted butter gradually and mix with a fork or fingers until the mixture clumps but stays crumbly.
- Sprinkle evenly over the sweet potato filling—don’t press it down!
- Bake until golden brown, about 30-35 minutes, keeping an eye so it doesn’t burn.
This method gives you a nice contrast of soft, creamy sweet potato and a crisp, sweet nut topping every time.
Equipment You’ll Need
- Large pot – great for boiling sweet potatoes until they’re soft and easy to mash.
- Potato masher or electric mixer – helps you get a smooth, creamy sweet potato filling without lumps.
- 9×9 inch (or similar) casserole dish – perfect size for baking and serving your casserole.
- Mixing bowls – one for the sweet potato mash and one for mixing the pecan streusel topping.
- Measuring cups and spoons – for precise ingredient amounts to balance sweetness and texture.
Flavor Variations & Add-Ins
- Swap pecans for walnuts – gives a slightly different nutty flavor and works well if you prefer walnuts.
- Add a dash of orange zest to the sweet potato mix – it adds a fresh, citrusy brightness.
- Mix in mini marshmallows on top of the streusel – for an extra sweet, gooey finish some love at holiday time.
- Stir in a pinch of ground ginger or cloves – to add warm spice notes that complement the cinnamon and nutmeg.
Sweet Potato Casserole with Pecan Streusel for Thanksgiving
Ingredients You’ll Need:
For the Sweet Potato Filling:
- 4 large sweet potatoes (about 3 pounds), peeled and cut into chunks
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Pecan Streusel Topping:
- 1 cup pecans, roughly chopped
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, 15-20 minutes to cook the sweet potatoes, and then 30-35 minutes baking time. Overall, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Dish:
Set your oven to 350°F (175°C). Grease a 9×9 inch casserole dish with butter or cooking spray to keep the casserole from sticking.
2. Cook Sweet Potatoes:
Place peeled and chopped sweet potatoes in a large pot. Cover with water and bring to a boil. Reduce heat, simmer until tender, about 15-20 minutes. Drain well.
3. Make the Sweet Potato Filling:
Transfer warm potatoes to a large bowl and mash with a masher or electric mixer until smooth. Stir in granulated sugar, brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix well until creamy and smooth.
4. Assemble Filling:
Spread the sweet potato mixture evenly into the greased casserole dish.
5. Prepare Pecan Streusel:
In a bowl, mix chopped pecans, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir with a fork or fingers until crumbly clumps form.
6. Add Streusel Topping and Bake:
Sprinkle the pecan streusel evenly over the sweet potato filling. Bake in preheated oven for 30-35 minutes, until the topping is golden and crisp.
7. Serve and Enjoy:
Let the casserole cool for a few minutes, then serve it warm alongside your Thanksgiving favorites like turkey and gravy. Enjoy the creamy sweet potatoes with crunchy, sweet pecan topping!
Can I Use Frozen Sweet Potatoes for This Casserole?
Yes, you can use frozen sweet potato cubes or mashed sweet potatoes. Just make sure to thaw and drain any excess liquid before mashing and mixing to avoid a watery casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the sweet potato filling and pecan streusel topping separately, then assemble and cover the casserole. Refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from chilled.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (165°C) or in the microwave until warmed through.
What Can I Use Instead of Pecans?
Walnuts or almonds make great substitutes if you want a different nut or have nut allergies—just make sure to chop them roughly for the topping’s texture.
