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Best Sweet Potato Casserole with Crunchy Pecan Streusel

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A creamy, naturally sweet sweet potato casserole topped with a buttery, crunchy pecan streusel. This crowd-pleasing dish is perfect for holidays and gatherings, with a perfect balance of sweetness and texture.

Ingredients

Scale
  • 4 large sweet potatoes (about 3 pounds or 1.4 kg)
  • 1/4 cup unsalted butter, melted (57 grams)
  • 1/4 cup maple syrup (60 ml)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract (5 ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1 cup all-purpose flour (120 grams)
  • 1 cup packed brown sugar (200 grams)
  • 1 cup chopped pecans (100 grams)
  • 1/2 cup unsalted butter, cold and cubed (113 grams)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease your 9×13 baking dish with butter or cooking spray.
  2. Peel and chop the sweet potatoes into 1-inch cubes. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender. Drain well in a colander and let them steam dry for a few minutes.
  3. Mash the sweet potatoes in a large bowl until they reach your desired consistency. Add the melted butter, maple syrup, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg. Stir until everything is well combined.
  4. Spread the sweet potato mixture evenly into your prepared baking dish. Use a spatula to smooth the top. Set aside while you make the topping.
  5. Make the pecan streusel: In a medium bowl, whisk together the flour, brown sugar, chopped pecans, cinnamon, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces remaining.
  6. Sprinkle the streusel evenly over the sweet potato mixture. Use your hands to distribute it gently, making sure every inch of the casserole gets some of that crunchy topping. Don’t press it down.
  7. Bake for 30-35 minutes, until the streusel is golden brown and the edges of the casserole are bubbling slightly. If the topping is browning too quickly around the 25-minute mark, tent loosely with foil for the remaining time.
  8. Let it rest for 10 minutes before serving.

Notes

For best results, let the mashed sweet potatoes cool for 10-15 minutes before adding the streusel to prevent sogginess. Toast pecans before chopping for extra flavor. The casserole can be assembled up to 24 hours in advance and refrigerated; add 10 minutes to baking time if starting from cold.

Nutrition

Keywords: sweet potato casserole, pecan streusel, Thanksgiving side dish, holiday recipe, comfort food, make-ahead casserole

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