The Recipe Bench

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 12

This Sweet Potato Casserole is a Thanksgiving MUST! Creamy, smooth sweet potatoes sweetened with sugar and vanilla, topped with a crunchy brown sugar pecan streusel. It’s the perfect balance of sweet and savory, and honestly, it tastes like dessert but counts as a side dish. My family begs me to make this every Thanksgiving and Christmas!

Why You’ll Love This Recipe

Sweet and savory perfection. The creamy sweet potato base is perfectly balanced, not too sweet, with a crunchy pecan topping.

Better than marshmallow topping. The brown sugar pecan streusel is SO much better than marshmallows (fight me on this).

Smooth and creamy texture. Mashed to perfection with eggs, milk, and butter for an ultra-creamy consistency.

Make ahead friendly. Prepare the sweet potato mixture the day before and add the topping right before baking.

Crowd-pleaser. Even people who don’t love sweet potatoes will devour this casserole.

Tips for Success

Use orange-fleshed sweet potatoes. Look for the ones with orange flesh (often labeled “yams” in stores, though they’re actually sweet potatoes). They’re sweeter and creamier.

Don’t overcook the sweet potatoes. They should be fork-tender but not falling apart. Overcooked sweet potatoes can become watery.

Drain well. Make sure to drain the sweet potatoes thoroughly after cooking to avoid a watery casserole.

Use an immersion blender for ultra-smooth consistency. If you want restaurant-quality smoothness, blend the sweet potato mixture with an immersion blender.

Don’t overmix the topping. The butter should be cut in until the mixture is crumbly, not smooth. Overmixing makes it paste-like instead of crunchy.

Toast the pecans first (optional). For even more flavor, toast the pecans in a dry skillet for 3-5 minutes before adding to the topping.

Make ahead. Prepare the sweet potato mixture up to 2 days ahead, refrigerate, and add the topping right before baking. Add 5-10 minutes to baking time if baking from cold.

Double for a crowd. This recipe is already generous (12 servings), but you can easily double it and use two 9×13 dishes.

Frequently Asked Questions

Can I use canned sweet potatoes? Yes! Use two 29-ounce cans of sweet potatoes, drained and mashed. Skip the cooking step and start with step 4.

What’s the difference between sweet potatoes and yams? In the US, what we call “yams” are actually orange-fleshed sweet potatoes. True yams are a different vegetable entirely. Use the orange ones for this recipe.

Can I make this without eggs? The eggs add richness and help bind the mixture, but you can skip them if needed. The texture will be slightly less custardy.

Why is my casserole watery? Make sure to drain the cooked sweet potatoes very well. Also, don’t add extra milk—the recipe has the perfect amount.

Can I use walnuts instead of pecans? Absolutely! Walnuts work great. You can also use a mix of both.

How do I prevent the topping from burning? If the topping is browning too quickly, tent the casserole with foil for the remaining baking time.

Sweet Potato Casserole With Pecan Streusel Topping

Creamy, smooth sweet potatoes sweetened with sugar and vanilla, topped with a crunchy brown sugar pecan streusel. It's the perfect balance of sweet and savory, and honestly, it tastes like dessert but counts as a side dish.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Servings: 12 people

Ingredients Method

Ingredients

  

For the Sweet Potato Mash:

• 4 cups peeled cubed sweet potatoes (about 3-4 large sweet potatoes)
• 2 large eggs beaten
• 1/2 cup white sugar
• 1/2 cup whole milk
• 4 tablespoons butter softened
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Pecan Streusel:

• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter softened
• 1/2 cup chopped pecans

Method

 

1. Preheat and prep. Preheat your oven to 325°F. Grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook the sweet potatoes. Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium-high and cook until fork-tender, 10-15 minutes.
3. Drain and mash. Drain the sweet potatoes well and transfer to a large mixing bowl. Mash with a potato masher or fork until mostly smooth (a few small lumps are fine).
4. Add the eggs. Add the beaten eggs to the mashed sweet potatoes and mix until well combined.
5. Mix in remaining ingredients. Add the white sugar, milk, 4 tablespoons softened butter, vanilla extract, and salt. Mix until smooth and creamy. For an ultra-smooth texture, use an electric mixer or immersion blender.
6. Transfer to baking dish. Pour the sweet potato mixture into the prepared 9×13-inch baking dish and spread evenly.
7. Make the pecan topping. In a medium bowl, combine the brown sugar and flour. Add 3 tablespoons softened butter and use a pastry cutter, fork, or your fingers to work it in until the mixture resembles coarse crumbs (like peas). Don’t overmix—you want it crumbly, not paste-like.
8. Add the pecans. Stir the chopped pecans into the brown sugar mixture.
9. Top the casserole. Sprinkle the pecan topping evenly over the sweet potato mixture.
10. Bake. Bake in the preheated oven for 30 minutes, or until the topping is lightly browned and the edges are bubbling.
11. Cool and serve. Let the casserole cool for 5-10 minutes before serving. It will be VERY hot!

Nutrition Information (Per Serving)

Calories: 220 Protein: 3g Carbohydrates: 34g Fat: 9g Fiber: 3g Sugar: 20g

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