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Creamy Sweet Potato Casserole with Buttery Pecan Crunch Topping

Close-up of a moist slice of sweet potato casserole topped with a crunchy pecan streusel topping.
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Make this classic holiday side dish with a smooth, creamy sweet potato base and a rich, buttery pecan crumble topping. This recipe delivers comforting flavor perfect for Thanksgiving or Christmas dinners.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted, plus 2 tablespoons for topping
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar, plus 1/4 cup for topping
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the sweet potato cubes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain well.
  3. Transfer the cooked sweet potatoes to a large bowl. Add 1/2 cup melted butter, granulated sugar, 1/2 cup brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt.
  4. Use a potato masher or electric mixer to beat the mixture until it is smooth and creamy. Taste and adjust seasonings if needed.
  5. Spread the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the pecan topping: In a separate medium bowl, combine the remaining 2 tablespoons of melted butter, 1/4 cup brown sugar, pecans, and flour. Mix with a fork until crumbly.
  7. Sprinkle the pecan topping evenly over the sweet potato mixture.
  8. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  9. Let the casserole cool for 10 minutes before serving.

Notes

  • For a marshmallow topping variation, omit the pecan topping ingredients. After the casserole bakes for 20 minutes, remove it from the oven and cover the top evenly with 2 cups of mini marshmallows. Return to the oven for 5 to 7 minutes, or until the marshmallows are puffed and lightly golden.
  • You can boil the sweet potatoes ahead of time. Store the mashed mixture (without the topping) in the refrigerator for up to 2 days before assembling and baking.
  • To make this a make-ahead casserole, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the total bake time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookingbyfelix.com/sweet-potato-casserole-pecan-crunch-topping/