Sweet Potato Casserole Recipe | Creamy Holiday Side with Pecan Streusel Topping
This Sweet Potato Casserole is a timeless holiday side dish that combines velvety mashed sweet potatoes with a golden, crunchy pecan streusel topping. Lightly sweetened and spiced with cinnamon and vanilla, the base is soft and soufflé-like, while the topping adds irresistible texture and nutty flavor. Whether served at Thanksgiving, Christmas, or any festive gathering, this dish is easy to make, crowd-pleasing, and guaranteed to become a seasonal favorite.
Equipment
- Large pot or baking sheet (for cooking sweet potatoes)
- Mixing bowls
- Electric mixer or potato masher
- 9x13-inch baking dish
- Oven
Ingredients
- 4–5 medium sweet potatoes (roasted or boiled, peeled and mashed)
- 2 large eggs (beaten)
- ½ cup granulated sugar
- ½ cup melted butter
- ½ cup milk
- 1 tsp vanilla extract
- Pinch of salt
Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 1 cup chopped pecans
- ⅓ cup melted butter
Optional Add-ins
- Cinnamon or nutmeg
- Orange zest or bourbon
- Mini marshmallows (for topping)
- Shredded coconut or dried cranberries
Instructions
- Cook sweet potatoes: Roast at 400°F until tender (45–50 minutes) or boil until soft. Peel and mash.
- Make the base: In a large bowl, combine mashed sweet potatoes, eggs, sugar, melted butter, milk, vanilla, and salt. Mix until smooth and creamy.
- Transfer to dish: Spread mixture evenly into a greased 9x13-inch baking dish.
- Prepare topping: In a separate bowl, mix brown sugar, flour, pecans, and melted butter until crumbly.
- Add topping: Sprinkle evenly over the sweet potato base.
- Bake: Preheat oven to 350°F (175°C). Bake uncovered for 30–35 minutes until topping is golden and filling is set.
- Optional marshmallows: Add mini marshmallows during the last 10 minutes of baking. Broil briefly for caramelization.
- Rest & serve: Let casserole rest for 10 minutes before serving to help the topping set.
Notes
- Make-ahead: Assemble up to 2 days ahead and refrigerate. Bake fresh or reheat at 325°F for 20 minutes.
- Storage: Refrigerate leftovers for 3–4 days. Freeze base (without topping) for up to 2 months.
- Avoid mistakes: Don’t overboil sweet potatoes, don’t skip eggs, and always use softened/melted butter for topping.
- Variations: Add orange zest or bourbon for depth, swap pecans for walnuts, or layer marshmallows over pecan topping for extra indulgence.
- Nutrition: Rich in vitamin A, fiber, and antioxidants. Can be lightened with maple syrup or coconut sugar, and made gluten-free with oats or almond flour in the topping.