Sweet Potato Casserole with Pecan Streusel
Special occasion dinners call for Sweet Potato Casserole with Pecan Streusel! This slightly indulgent side dish is a family favorite and goes great with turkey or any protein.
Our holiday table also includes a tender Smoked Spatchcock Turkey, my mother’s Creamy Corn Casserole, the most delicious Make Ahead Creamy Mashed Potatoes, and some Chewy French Bread.
Sweet Potato Casserole
Sweet potatoes are one of our go-to potatoes. We love them in all forms – baked, boiled, and roasted. Most of the time, I prepare them in a healthful way – like in my Balsamic Glazed Brussels Sprouts and Sweet Potatoes, my Mexican Chicken and Sweet Potato Casserole, and my Sweet Potato Turkey Chili.
But there is a time for healthy sweet potatoes (360 days out of the year), and there is a time for indulgent sweet potatoes. THIS recipe is for one of those other five days out of the year when you indulge a little. Think holidays, birthdays, or other special celebratory occasions.
NOTE: This recipe has been slightly adapted since the original post. The flavor is still the same, just slightly healthier.
Two Parts to This Recipe:
- The sweet potato mixture. Mix together the mashed sweet potatoes, brown sugar, butter, eggs, vanilla, half and half, and salt.
- The crumble mixture. Mix the flour, brown sugar, cinnamon, and pecans. Then add melted butter.
How to make Sweet Potato Casserole with Pecan Streusel:
Step 1
Cook the sweet potatoes. Peel and chop the sweet potatoes in large chunks. Add to a stock pot and cover with water. Bring potatoes to a boil over medium-high heat and add a few pinches of salt.
Step 2
Mash the potatoes. Drain the potatoes and add them back to the pot. Heat for a few minutes to help evaporate the excess liquid. Then use a potato masher and mash until creamy.
Step 3
Add the potato mash ingredients. Add the butter, eggs, half and half, brown sugar, and salt (if needed). Mash again.
Step 4
Pour the mixture into a casserole dish. Pour the sweet potato mash into an 8×8 casserole dish. Smooth evenly to all edges of the dish.
Step 5
Mix up the pecan crumble topping. Combine the pecans, brown sugar, flour, and cinnamon. Then pour the melted butter over the top and stir well.
Step 6
Pour the crumble topping on top of the sweet potato casserole. Spread it evenly over the top of the potatoes.
Step 7
Bake the casserole. Bake the sweet potato casserole for about 35-40 minutes on 350 degrees.
How to prep Sweet Potato Casserole in advance:
- Prepare the sweet potato mash and place in casserole dish. Cover and store in the refrigerator.
- Prepare the crumble in a separate bowl – except the melted butter. Keep covered on the counter.
- When ready to bake, melt the butter and add to the crumble. Spread over the sweet potatoes and bake.
While this Sweet Potato Casserole serves about eight people, you just might want to double it for big eaters or for a large party. Leftovers are really delicious as well!
Sweet Potatoes are healthy!
- Thanks to their many health benefits, sweet potatoes are considered a superfood. They’re loaded with beta carotene, functioning as a potent antioxidant.
- Sweet Potatoes have over 400% of your daily needs for vitamin A in one medium spud, as well as loads of fiber and potassium.
- They have more grams of natural sugars than regular potatoes, but more overall nutrients with fewer calories.
We eat sweet potatoes almost every week, in one form or another. It’s good to shake it up and try new ways to prepare this super spud.
Kitchen Tools used for this recipe: (Affiliate Links)
Here’s another perfect holiday potato dish: Make Ahead Creamy Mashed Potatoes
xoxo ~Sue
Sweet Potato Casserole with Pecan Streusel
Ingredients
For the sweet potatoes:
- 4 large sweet potatoes – or approximately 4 pounds
- 1/4 cup unsalted butter
- 1 large egg – beaten
- 1/2 cup brown sugar
- 1/4 cup half and half
- 2 teaspoons vanilla
- 2 teaspoons salt
For the topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 cup chopped pecans
- 6 Tablespoons unsalted butter – melted
Instructions
For the sweet potatoes:
- Peel and chop the sweet potatoes in large chunks. Add to a stock pot and cover with water. Bring potatoes to a boil over medium-high heat and add a few pinches of salt.
- Drain the potatoes and add them back to the pot. Heat for a few minutes to help evaporate the excess liquid. Then use a potato masher and mash until creamy.
- Add the butter, eggs, half and half, brown sugar, and salt (if needed). Mash again.
- Pour the sweet potato mash into an 8×8 casserole dish. Smooth evenly to all edges of the dish.
For the topping:
- In a medium mixing bowl, combine the pecans, flour, cinnamon and brown sugar. Melt butter and add to dry ingredients. Stir well to combine.
- Poor topping over sweet potato mixture so that it covers the top of the casserole.
- Bake for 35 – 40 minutes, or until heated through.
Notes
- Prepare the sweet potato mash and place in casserole dish. Cover and refrigerate overnight.
- Prepare the crumble in a separate bowl – except the melted butter. Keep covered on the counter.
- When ready to bake, melt the butter and add to the crumble. Spread over the sweet potatoes and bake.
So easy to experiment with plant based options too! A delicious side year round!!!
Thanks Tina!
First time to make this recipe and family has now asked- add this to our annual menu! New dishes don’t get added easily. This was a hit and is absolutely delicious! Thanks for sharing!
Hi Paula! We love this casserole too! Thank you so much for your feedback. 🙂
I’m not much of a thanksgiving food person, but THIS DISH is IT. If you love your family, you’ll make this dish for them!!
Aww, thank you Tiffany!
Oh my! I love this dish and please keep it loaded and double the recipe. I don’t want all these girls eating my go to dish.
Ha! I know, right?