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Cozy Cheesy Sweet Potato Casserole with Easy Pecan Streusel

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A comforting sweet potato casserole with sharp cheddar cheese and a crunchy pecan streusel topping. This savory-sweet dish is perfect for holidays, potlucks, or cozy weeknight dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 large or 6 medium), peeled and cubed into 1-inch pieces
  • 2 cups sharp cheddar cheese, freshly grated
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs, lightly beaten
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • 1 cup pecans, roughly chopped
  • ½ cup all-purpose flour
  • ½ cup light brown sugar, packed
  • 4 tablespoons unsalted butter, cold and cut into small cubes
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg, freshly grated if possible

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place the peeled and cubed sweet potatoes 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 medium-high and cook for 12-15 minutes, until fork-tender. Drain in a colander and let steam dry for a minute.
  3. Transfer the drained sweet potatoes to a large mixing bowl. Add melted butter, cream cheese, sour cream, salt, pepper, and garlic powder. Mash with a potato masher until mostly smooth, or use a hand mixer for a silkier texture. Let cool for about 5 minutes.
  4. Stir in the lightly beaten eggs until fully incorporated. Fold in 1½ cups of the shredded cheddar cheese, reserving the remaining ½ cup for the top.
  5. In a medium bowl, combine flour, brown sugar, cinnamon, and nutmeg. Add cold butter cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Stir in the chopped pecans.
  6. Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese over the top. Evenly distribute the pecan streusel over the cheese layer. Do not press down.
  7. Bake for 30-35 minutes, until the edges are bubbly and the streusel is golden brown and fragrant. If the streusel is browning too quickly, tent loosely with foil for the last 10 minutes. Let rest for 10 minutes before serving.

Notes

For best results, grate your own cheese and toast the pecans lightly. Let the casserole rest for 10 minutes before serving to set. To make ahead, assemble without streusel, cover, and refrigerate up to 24 hours; add streusel and bake, adding 10-15 minutes. For dairy-free, use vegan alternatives. For gluten-free, use a gluten-free flour blend. For nut-free, replace pecans with pepitas or omit.

Nutrition

Keywords: sweet potato casserole, cheesy sweet potato casserole, pecan streusel, Thanksgiving side dish, comfort food, holiday casserole

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