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Wholesome Sweet Potato Casserole with Crunchy Pecan Streusel

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A comforting yet lighter sweet potato casserole with a crunchy pecan streusel topping, perfect for holidays or cozy dinners. This recipe balances natural sweetness with a buttery, nutty crunch.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 2-inch chunks
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/4 cup packed light brown sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup milk (any kind)
  • 1 cup pecan halves, roughly chopped
  • 1/3 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place the peeled and chopped 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 a simmer. Cook for 15-20 minutes, until fork-tender. Drain well.
  3. Return the drained sweet potatoes to the pot (or transfer to a large bowl) and mash until smooth. Let cool for about 5 minutes.
  4. To the mashed sweet potatoes, add the melted butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt. Stir until well combined. In a small bowl, whisk the eggs and milk together, then pour into the sweet potato mixture. Stir gently until smooth and uniform.
  5. Transfer the sweet potato mixture to the prepared baking dish and spread evenly with a spatula.
  6. In a medium bowl, combine the chopped pecans, flour, brown sugar, salt, and cinnamon. Stir to mix. Add the cold butter cubes and use a pastry cutter (or two forks) to cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some bigger pecan chunks.
  7. Sprinkle the streusel evenly over the sweet potato mixture. Do not press it down.
  8. Bake for 25-30 minutes, until the streusel is golden brown and the filling is bubbling slightly around the edges.
  9. Let the casserole rest for 5-10 minutes before serving.

Notes

Toast pecans before using for better flavor. Let casserole rest after baking to set. Can be assembled a day ahead and refrigerated; add 10 minutes to baking time.

Nutrition

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

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