This is the Sweet Potato Casserole recipe you’ve been searching for. It features a luxuriously smooth, lightly spiced sweet potato filling that is neither too sweet nor too heavy, allowing the natural flavor of the potatoes to shine.
It’s crowned with the star of the show: an irresistible brown sugar-pecan streusel that bakes into a buttery, crisp blanket over the creamy base. The contrast in textures and flavors is pure holiday magic. While it’s a non-negotiable for Thanksgiving, this casserole is so good you’ll want to make it all season long.
The Two-Component Philosophy: Filling vs. Topping
This recipe’s success relies on perfecting two distinct elements. The filling achieves its velvety texture through using roasted or boiled sweet potatoes (not canned), which are blended while warm with butter, cream, and warm spices.
The gentle sweetness comes from brown sugar, which adds depth, and a touch of vanilla. The key is to avoid over-processing, which can make the filling gummy. The streusel topping is designed for maximum crunch and flavor. A high ratio of cold butter to flour creates distinct clumps, while brown sugar and a splash of maple syrup encourage caramelization.
Toasting the pecans beforehand intensifies their flavor and ensures they stay crunchy during baking, providing the perfect textural contrast to the smooth filling below.
Ingredients
For the Sweet Potato Filling:
- 3 lbs (about 4-5 medium) sweet potatoes, peeled and cubed
- 4 tablespoons (½ stick / 57g) unsalted butter, melted
- ⅓ cup (80ml) heavy cream, half-and-half, or whole milk
- ⅓ cup (70g) packed light or dark brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Pecan Streusel Topping:
- 1 cup (125g) all-purpose flour
- 1 cup (220g) packed dark brown sugar
- 1 cup (115g) chopped pecans, toasted
- ½ cup (1 stick / 113g) unsalted butter, cold and cubed
- ¼ cup (25g) old-fashioned rolled oats
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- Pinch of salt
For the Marshmallow Variation: Omit streusel. Top cooled, baked casserole with 2-3 cups mini marshmallows. Broil for 1-2 minutes until toasted and puffed.
Instructions
1. The Cooked & Mashed Sweet Potatoes: Place cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain thoroughly and return to the warm pot. Mash with a potato masher or hand mixer until completely smooth. Let cool for 10 minutes.
2. The Finished, Velvety Filling: To the warm, mashed sweet potatoes, add the melted butter, cream, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Using a hand mixer or wooden spoon, beat until the mixture is very smooth, light, and well combined. Taste and adjust spices if needed. Spread the filling evenly into a greased 9×13-inch (or similar 3-quart) baking dish.
3. The Raw Streusel Mixture: In a medium bowl, combine the flour, dark brown sugar, toasted pecans, oats, cinnamon, and salt. Add the cold, cubed butter. Using a pastry cutter, your fingers, or a fork, work the butter into the dry ingredients until the mixture is crumbly with pea-sized and smaller butter pieces throughout. Drizzle the maple syrup over the mixture and toss with a fork to create small, moist clumps.
4. The Assembled, Unbaked Casserole: Sprinkle the streusel topping evenly and generously over the entire surface of the sweet potato filling, covering it completely. Do not press down.
5. The Baked & Bubbly Final Dish: Bake in a preheated 350°F (175°C) oven for 35-45 minutes, until the filling is set (a knife inserted in the center comes out clean) and the streusel topping is deep golden brown, crisp, and caramelized. Let the casserole rest for 15-20 minutes before serving to allow it to set for clean slices.
Pro-Tips for Holiday-Perfect Casserole
- Roast for More Flavor: For a deeper flavor, roast whole sweet potatoes at 400°F (200°C) for 45-60 minutes until soft, then scoop out flesh.
- Cool the Mash: Letting the mashed potatoes cool slightly before adding eggs prevents them from scrambling.
- Toast Your Nuts: Toasting pecans on a dry skillet for 5 minutes is non-negotiable for maximum flavor and crunch.
- Keep Topping Cold: The streusel topping should be made with cold butter and can even be chilled before sprinkling for better clumps.
- Make-Ahead Master: Assemble the casserole completely (filling + raw streusel topping) up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 10-15 minutes to the bake time. The streusel topping can also be made and frozen separately for up to a month.
- Reheating: Reheat leftovers, covered with foil, in a 325°F (160°C) oven until warm throughout to restore the topping’s crunch.
