Sweet Potato Casserole with Pecan Streusel for Thanksgiving
Sweet Potato Casserole with Pecan Streusel is a classic Thanksgiving side that brings together creamy sweet potatoes and a crunchy, buttery pecan topping. The sweet potatoes are mashed just right—soft…
Tip: save now, cook later.Sweet Potato Casserole with Pecan Streusel is a classic Thanksgiving side that brings together creamy sweet potatoes and a crunchy, buttery pecan topping. The sweet potatoes are mashed just right—soft and smooth—and then crowned with a streusel made from brown sugar, pecans, and a touch of cinnamon. It’s the kind of dish that looks as good as it tastes, with golden bits of pecans and sugar peeking through the top.
I love making this casserole because it’s both comforting and a little bit special. The sweet potatoes are naturally sweet and earthy, and the pecan streusel adds a lovely crunchy contrast that everyone ends up fighting over. I find that prepping the casserole the night before makes Thanksgiving morning a little easier, and when you bake it just before serving, the house fills with a warm, inviting aroma that really feels like the holidays.
My favorite way to serve this dish is right next to the turkey and cranberry sauce, where the flavors play so nicely together. It’s perfect for those who want a sweet touch to balance out the savory parts of the meal. I remember a holiday where this casserole was gone before the pumpkin pie, and that’s when I knew it had become one of my family’s all-time favorites. It’s comforting, homey, and truly a highlight of the Thanksgiving table.
Key Ingredients & Substitutions
Sweet Potatoes: Choose firm, fresh sweet potatoes for the best sweetness and texture. If you can’t find fresh, canned sweet potatoes work in a pinch but drain them well to avoid extra moisture.
Evaporated Milk: This adds creaminess without extra water. You can swap it with whole milk or even a dairy-free milk like coconut milk for a twist.
Butter: Unsalted butter lets you control the salt level better. For a dairy-free option, plant-based margarine or coconut oil works well here, especially in the streusel.
Pecans: Pecans give a nice crunch and flavor on top. If you’re nut-free, sunflower seeds or oats can be a good substitute for the streusel.
How Can You Get the Best Crunchy Pecan Streusel Topping?
Making the streusel topping just right is key to this dish’s texture. Here’s how to do it:
- Keep your butter cold and cubed. This helps create crumbly pieces when mixed with the dry ingredients.
- Use your fingers or a pastry cutter to blend the butter into the flour, sugar, cinnamon, and salt until the mixture looks like coarse crumbs.
- Mix in chopped pecans at the end to keep their texture intact.
- Spread the topping evenly over the sweet potato base so it bakes to a golden brown crust.
Remember, a little patience here goes a long way. Don’t overwork the topping; leaving chunks of butter is what makes it delightfully crumbly and crisp.
Equipment You’ll Need
- Large pot – to boil the sweet potatoes evenly until tender.
- Potato masher or hand mixer – makes quick work of mashing sweet potatoes smooth.
- 9×13-inch baking dish – perfect size for even baking and easy serving.
- Mixing bowls – one for sweet potatoes, one for streusel topping.
- Pastry cutter or fork – to blend cold butter into the streusel for that crumbly texture.
Flavor Variations & Add-Ins
- Add a pinch of nutmeg or ginger to the sweet potato mix for a warm spice boost.
- Swap pecans with walnuts or almonds for a different nutty crunch.
- Stir in mini marshmallows on top during the last 5 minutes of baking for a sweet twist.
- Mix in orange zest or a splash of maple syrup for added brightness and depth.
Sweet Potato Casserole with Pecan Streusel
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 pounds), peeled and cut into chunks
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup evaporated milk (or whole milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Pecan Streusel Topping:
- 1 cup chopped pecans
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold and cut into small cubes
How Much Time Will You Need?
This casserole takes about 15-20 minutes to prep, 30-35 minutes to bake, plus some time to boil and mash the sweet potatoes (about 20 minutes). Overall, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare and Cook the Sweet Potatoes:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Peel and cut the sweet potatoes into chunks. Place them in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer for about 15-20 minutes, until the potatoes are soft and easily pierced with a fork. Drain well.
2. Mash and Mix the Sweet Potato Base:
Transfer the cooked sweet potatoes to a large bowl. Mash until smooth. Add granulated sugar, melted butter, evaporated milk, eggs, vanilla extract, cinnamon, and salt. Mix everything together until creamy and fully combined.
3. Make the Pecan Streusel Topping:
In a separate bowl, combine chopped pecans, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture forms coarse crumbs.
4. Assemble and Bake the Casserole:
Spread the sweet potato mixture evenly in the greased baking dish. Sprinkle the pecan streusel topping evenly over the sweet potatoes. Bake in the preheated oven for 30 to 35 minutes, until the topping is golden brown and the casserole is heated through.
5. Cool and Serve:
Remove the casserole from the oven and let it cool slightly before serving. Enjoy this comforting, sweet, and crunchy dish alongside your Thanksgiving feast!
Can I Use Frozen Sweet Potatoes for This Casserole?
Yes! Just make sure to thaw them completely and drain any excess moisture before mashing. This helps keep your casserole from becoming watery.
Can I Prepare the Casserole Ahead of Time?
Absolutely! You can prepare the sweet potato base and streusel topping a day in advance. Assemble the casserole and refrigerate it overnight, then bake right before serving, adding a few extra minutes to the baking time if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Pecans?
If you’re allergic or prefer a different nut, walnuts or almonds are great alternatives. For a nut-free option, try topping with oats or toasted coconut flakes for extra texture.