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Classic sweet potato casserole with crunchy pecan streusel topping in a white baking dish

Classic Sweet Potato Casserole with Pecan Streusel

A smooth, lightly spiced sweet potato filling topped with a buttery, crunchy pecan streusel. This easy make-ahead casserole is a holiday table staple.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 pounds sweet potatoes about 4 medium, peeled and cut into chunks
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs lightly beaten
  • 1/3 cup (75 g) unsalted butter, melted
  • 1/3 cup (80 ml) milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Pecan Streusel
  • 3/4 cup (150 g) packed light brown sugar
  • 1/3 cup (45 g) all-purpose flour
  • 1 cup (110 g) chopped pecans
  • 1/3 cup (75 g) unsalted butter, melted
  • Pinch of salt

Equipment

  • Large pot
  • potato masher
  • mixing bowls
  • 9x13-inch baking dish
  • measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Add sweet potato chunks to a large pot, cover with water, and simmer 20 to 25 minutes until very tender. Drain well.
  3. Mash the sweet potatoes until smooth.
  4. Stir in granulated sugar, eggs, melted butter, milk, vanilla, cinnamon, and salt until combined.
  5. Spread the filling evenly into the baking dish.
  6. For the streusel, stir together brown sugar, flour, pecans, and a pinch of salt. Stir in melted butter until crumbly.
  7. Sprinkle the streusel evenly over the filling.
  8. Bake 30 to 35 minutes, until the topping is golden and the filling is set at the edges.
  9. Rest 10 minutes before serving.

Notes

Make ahead: assemble up to 1 day early, cover, and refrigerate; add about 10 minutes to the bake time.
Leftovers keep 4 days in the fridge; reheat covered at 325°F (165°C) until warm.
For a nut-free topping, swap the pecans for rolled oats.