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Best Homemade Sweet Potato Casserole with Pecan Streusel

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This sweet potato casserole with crunchy pecan streusel is the ultimate comfort food—silky smooth sweet potatoes topped with a buttery, crunchy streusel that makes everyone close their eyes after the first bite. Perfect for holidays or any time you need a warm, reliable dish that tastes like home.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 2-inch chunks
  • 1/2 cup unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg, freshly grated if possible
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

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 the sweet potatoes are fork-tender. Drain well in a colander and let them steam dry for a few minutes.
  3. Transfer the drained sweet potatoes to a large mixing bowl. Add the melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Mash everything together until smooth but with a few small lumps remaining.
  4. In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Use a pastry cutter, two forks, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  5. Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the streusel topping evenly over the top, covering every bit of sweet potato. Do not press it down.
  6. Bake for 30-35 minutes, until the streusel is golden brown and the sweet potato filling is bubbling around the edges. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Let the casserole cool on a wire rack for at least 10-15 minutes before serving.

Notes

For best results, toast the pecans in a dry skillet over medium heat for 3-4 minutes before adding to the streusel. If making ahead, assemble completely but do not bake; cover and refrigerate for up to 24 hours, then add 10-15 minutes to baking time. For a nut-free version, replace pecans with crushed graham crackers or cornflakes. Let the casserole rest for 10-15 minutes after baking to allow the filling to set.

Nutrition

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

Find it online: https://freshforkful.com/best-homemade-sweet-potato-casserole-with-pecan-streusel/