
A comforting sweet potato casserole topped with a buttery pecan streusel. Easy to make, crowd-pleasing, and perfect for holidays or weeknight sides.

This sweet potato casserole has been a constant at our family gatherings for as long as I can remember. I first adapted this version from a handwritten church potluck recipe I found tucked into an old cookbook. The filling is smooth and subtly sweet with warm vanilla and butter, while the streusel provides a crunchy, caramelized contrast that keeps everyone reaching for seconds. I discovered how forgiving this dish can be on a hurried afternoon when I had to swap in evaporated milk for cream, and the result was just as luxurious.
I make this for Thanksgiving, winter dinners, and anytime I want a comforting side that feels special but does not demand constant attention. The texture is what sold me at first: tender mashed sweet potatoes whipped silky with eggs and dairy, finished with a toasted pecan topping that adds crunch and toasty flavor. The combination of brown sugar and pecans gives a nutty caramel note, and the light sprinkle of salt in the mash rounds the sweetness so the casserole tastes balanced rather than cloying.
I remember the first time I served this casserole warm from the oven to a house full of family; the room filled with the smell of toasted nuts and brown sugar, and my mother asked for the recipe right away. Over the years I have tweaked it slightly for texture and convenience, and it has become the version I trust to please a crowd without much fuss.
My favorite part of making this dish is the ritual of toasting the pecans by hand and letting the kitchen fill with that toasted, buttery aroma. Family members always debate whether the topping or the mash is the highlight, and that debate has become part of the tradition that makes this dish so beloved at holidays.
Store leftovers in an airtight container in the refrigerator for 4 to 5 days. To freeze, portion into shallow airtight containers or wrap the cooled casserole tightly in plastic wrap and foil; it freezes well for up to 3 months. Reheat from thawed in a 325 degrees F oven until warmed through, about 20 to 30 minutes for a portion, or 40 to 50 minutes for a whole casserole. If the topping loses crunch, sprinkle a few chopped pecans on top and warm under the broiler for a minute or two while watching closely so it does not burn.
If you need dairy-free options, substitute the evaporated milk with full-fat coconut milk and swap butter for a dairy-free spread; note the flavor will take on a light coconut note. For a gluten-free version, replace the all-purpose flour in the topping with a 1-to-1 gluten-free baking flour or almond flour and reduce the amount slightly as almond flour absorbs less liquid. If pecans are not available, walnuts work well though the flavor will be different. For a less sweet version, reduce the brown sugar in the topping by 1/4 cup and add a teaspoon of ground cinnamon for warm spice.
Serve this casserole warm as a side to roasted turkey, honey-glazed ham, or simply alongside sautéed greens for a comforting vegetarian meal. Garnish with a few toasted pecan halves or a light dusting of cinnamon before serving for visual appeal. Pair with a bright, acidic side such as a citrus salad or cranberry relish to cut through the richness. For holiday presentation, spoon into individual ramekins and top with a single pecan half for an elegant touch.
Sweet potato casseroles with nutty toppings are a staple in many American holiday meals, particularly in the South and on Thanksgiving tables across the country. The combination of sweet root vegetables with butter and toasted nuts has roots in traditional Southern cooking, where sweet potatoes were showcased as both savory and sweet preparations. Over time, the streusel topping evolved as a comforting, crunchy finish that complements the creamy mash and reflects the broader American penchant for combining textures in cooked vegetable dishes.
In winter, add warming spices such as 1/2 teaspoon cinnamon and a pinch of nutmeg to the mash. For a spring or summer adaptation, lighten the topping by reducing brown sugar by 1/4 cup and adding grated orange zest to the filling for a citrus lift. Around autumn, stir in toasted pumpkin seeds with the pecans for extra crunch and seasonal flavor. For a holiday twist, fold in 1/4 cup dried cranberries to the filling for bursts of tartness.
Cook the sweet potatoes a day ahead, mash and mix with eggs, milk, vanilla, sugar, salt, and butter, then refrigerate the filled baking dish tightly covered. Prepare the streusel in a separate container and store at room temperature. When ready to serve, top and bake 35 to 40 minutes until golden. For single-serving meal prep, portion into 8 small containers and bake briefly to set; reheat portions in the microwave or oven and refresh the topping under the broiler for a crisp finish.
Making this sweet potato casserole has been a small ritual that marks many of our family gatherings. It is forgiving, adaptable, and reliably comforting. I hope it becomes one of your go-to dishes for holidays or any night you want something warm, sweet, and uncomplicated to share.
Boil potatoes whole with skin on to retain moisture and flavor; peel after cooling for easy removal.
Toast pecans briefly in a dry skillet to deepen flavor before making the streusel.
If topping browns too quickly, tent loosely with foil and continue baking until filling sets.
To make ahead, assemble the dish and refrigerate, then add topping and bake right before serving.
This nourishing classic sweet potato casserole with pecan streusel recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Cook the casserole, allow it to cool, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use a potato masher then an electric mixer on low for about 30 to 45 seconds. Avoid overmixing to prevent a gluey texture.
This Classic Sweet Potato Casserole with Pecan Streusel recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place whole sweet potatoes in a large pot and add cold water to come about halfway up the sides. Bring to a boil, reduce to a medium simmer, cover, and cook until a fork inserts easily, about 20 to 40 minutes depending on size.
Drain and let potatoes cool until safe to handle. Remove skins with a knife or by hand and place flesh in a large mixing bowl.
Add eggs, evaporated milk, vanilla, sugar, salt, and melted butter to the potatoes. Mash with a potato masher, then use an electric mixer on low for 30 to 45 seconds until smooth. Do not overmix.
Transfer the sweet potato mixture to a lightly greased baking dish (8x11, 9x13, or deep 10-inch pie pan). Smooth the top with a spatula.
Combine flour, brown sugar, and chopped pecans. Cut in butter with a fork until crumbly. Sprinkle over the sweet potato layer and bake at 350 degrees F for 35 to 40 minutes until topping is golden and filling is set. Rest 10 to 15 minutes before serving.
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This recipe looks amazing! Can't wait to try it.
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