This is the best Sweet Potato Casserole recipe! A delicious homemade sweet potato casserole with a tasty crunchy pecan streusel topping. Can be made ahead of time and you can top it with marshmallows if desired! This is a perfect side dish for Thanksgiving or throughout the year.
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Sweet Potato Casserole with Pecan Streusel Topping is a dish that always needs to be on your holiday menu! I just finished planning out the food assignments for Thanksgiving this year with my family and they all begged me to make this recipe! They said it wouldn’t be Thanksgiving without it plus I just brought this recipe to a recent family party and it was a huge hit.
I’ll also be making a turkey and gravy so thankfully this recipe is actually super easy to make! All you do is mash together tender boiled sweet potatoes with butter, milk, brown sugar, vanilla, salt, and eggs. After transferring it to a baking dish you’ll add the most amazing pecan streusel topping! You are going to love it! And if you want you can even add mini marshmallows to the top about 7 minutes before you take this Sweet Potato Casserole out of the oven. Either way, this is a fabulous tried and true Sweet Potatoe Casserole recipe.
This Sweet Potato Casserole with Pecan Streusel Topping is creamy, flavorful, crunchy, and delicious! It’s one of my very favorite side dishes.
You might also love more side dishes like Garlic Parmesan Mashed Potatoes, Winter Fruit Salad, or Raspberry Jello Pretzel Salad.
HOW TO MAKE SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING:
This recipe is actually quite simple to make! Here are the easy steps.
1- Peel, cut, and boil sweet potatoes until tender.
2- Mash them.
3- Mix in butter, milk, brown sugar, salt, vanilla, and eggs.
4- Make the streusel by mixing together, flour, brown sugar, melted butter, salt, chopped pecans, and cinnamon.
5- Sprinkle the topping over the casserole, add more pecans if desired.
6- Bake, let cool slightly, and enjoy!
And if you want you can add 2-3 cups of mini marshmallows on top! Or if your family is like mine, you would just add marshmallows to half of it. (For the last 5-7 minutes of baking.)
TIPS FOR MAKING SWEET POTATO CASSEROLE:
-You can make this recipe ahead of time! More on the below.
-This recipe is super easy to double. Last time I made it I made one with pecans and another one without pecans but with marshmallows.
-If you’d rather bake the sweet potatoes instead of boiling them, check out this recipe.
-Peeled and cut sweet potatoes can be kept in water in the fridge for a day or two before boiling.
-Test the sweet potatoes for the desired flavor before adding the eggs. That is why I have you add the eggs last. So you can see if you’d like more brown sugar or salt. You could even add some cinnamon and/or nutmeg.
-When putting the streusel on top of the casserole I like to pack it together and crumble on small pieces by pressing them together.
There are a few ways you can do this:
-You can boil and mash the sweet potatoes up to 2 days before and keep them stored in the refrigerator in an air-tight container.
-Or similarly, you could prepare everything you need except for the topping up to 2 days ahead of time and either keep it stored in an air-tight container or right in the casserole dish, just be sure to wrap up tightly.
-The streusel can be made ahead of time, you can either go ahead and put it on the casserole or store it separately.
-The assembled and baked casserole can be frozen for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and then bake according to directions. Add 5-10 minutes if needed.
How to Store Leftover Sweet Potato Casserole:
Once it has cooled, you can keep it in an airtight container for up to 1 week.
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Sweet Potato Casserole with Pecan Streusel Topping
- 3 pounds sweet potatoes (about 3 large)
- 1/3 cup butter, softened
- 1/3 cup milk
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 tsp salt
- 2 eggs
- ½ cup all-purpose flour
- 2/3 cup brown sugar, packed
- 1/3 cup unsalted butter, melted
- ¼ teaspoon kosher salt
- 3/4 cup chopped pecans
- ½ teaspoon cinnamon
1. Peel sweet potatoes. Dice into 1-inch cubes. Add to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are tender about 15-20 minutes.
2. Drain sweet potatoes. Using a potato masher, mash well so that there are no big chunks.
3. Add softened butter, milk, brown sugar, vanilla, and salt. Mix by hand or for a smoother texture, with a hand mixer or electric mixer. Stir until completely combined then mix in eggs until incorporated.
4. Preheat the oven to 350 degrees. Butter or grease a 9x13 inch baking dish and
transfer the sweet potato mixture to the dish.
5. For the topping, in a medium bowl, combine all topping ingredients: flour,
brown sugar, melted butter, salt, pecans, and cinnamon. Sprinkle evenly over
the sweet potato mixture.
6. Bake for 25 minutes to 30 minutes at 350 degrees, until set in the middle and
golden on top.
7. Serve warm.
Audrey Stewart says
I have bought all the ingredients and will prep it the night before. I paid $9.00 for a large bag of shelled pecan halves, which I didn’t think was the expensive. Our family loves sweet potatoes, so this is next level. I’m excited to make it. Where are the stars?
That’s great! To rate the recipe the stars are next to the recipe, under the small picture.
Melinda Parkin says
This was so tasty! Thanks for making it for our get together! 😀