Simple and classic Sweet Potato Casserole with Pecan Streusel is a must for Thanksgiving!
This dish deserves some attention. I first posted this casserole back in 2013 – my first year as a blogger. Little did I know, then, just how far this little engine that could would go. It is by far one of my post pinned and popular recipes. I knew at the time that I loved sweet potatoes and, of course, anything sporting the word streusel – but had no idea I had so many friends who shared in this love.
So with that – six years later – a little casserole-make-over seemed warranted.
Like most people, we prepare the same Thanksgiving meal year after year.
Turkey, mashed potatoes, apple-sausage stuffing, spinach au gratin, buttered corn, apple-cranberry relish, caramelized butternut squash, cornbread, and Dad’s Sweet Potato Casserole with Pecan Streusel.
As far as I can remember, Dad was responsible for the turkey and the sweet potatoes, and Mom had every other dish covered!
INGREDIENTS FOR SWEET POTATO CASSEROLE WITH PECAN STREUSEL:
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- Baked sweet potatoes, peeled, cooled and mashed
- White sugar
- Eggs
- Milk
- Vanilla extract
- Brown sugar
- Pecans, chopped and whole
- Flour
- Melted butter
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This dish hits so many perfect notes.
It is sweet and rich, smooth and crunchy. So much goodness in one dish – oh my!
THE SWEET POTATOES CAN BE PREPARED ONE OF THREE WAYS:
- peeling, cubing and boiling
- baking
- using canned
Whatever you have the time and the preference for, they all work beautifully.
I bake them and give ’em a quick mix before combining the rest of the ingredients.
If you choose to go the baked or boiled route, you’ll need six good sized potatoes;Â if you prefer using the canned sweet potatoes, use 40 ounces.
INSTRUCTIONS:
- Preheat the oven to 350 degrees.
- Butter a 2 quart oblong baking dish. (11″ x 7″) Set aside.
- Combine mashed sweet potatoes, white sugar, eggs, 1/3 cup of melted butter, milk and vanilla.
- Place mixture in the prepared dish.
- In a separate bowl, combine brown sugar, chopped pecans, flour, and 1/3 cup melted butter.
- Sprinkle streusel over top, adding 1/2 cup or so of whole pecans, and bake for 35 minutes.
Hopefully this dish will become a classic in your house, too!
If you decide to give this casserole a whirl – I’d love your feedback and photos! Tag @ciaochowbambina on Instagram, or share to my Pinterest and Facebook page!
Buon Appetito!
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Sweet Potato Casserole with Pecan Streusel
- Category: Dinner
Description
Simple and classic Sweet Potato Casserole with Pecan Streusel is a must for Thanksgiving!
Ingredients
- 6 baked sweet potatoes, peeled, cooled and mashed
- 1/2 – 1 cup white sugar
- 2 eggs
- 1/3 cup milk
- 1 tsp. vanilla extract
- 1 cup packed brown sugar
- 1 cup chopped pecans, plus whole pecans for topping
- 1/3 cup flour
- 2/3 cup melted butter
Instructions
- Preheat oven to 350 degrees.
- Butter a 2 quart oblong (11″ x 7″) baking dish. Set aside.
- Combine mashed sweet potatoes, white sugar, eggs, 1/3 cup of the melted butter, milk and vanilla.
- Place mixture in the prepared dish.
- In a separate bowl, combine brown sugar, chopped pecans, flour, and remaining 1/3 cup melted butter.
- Sprinkle streusel over top, adding 1/2 cup or so of whole pecans, and bake for 35 minutes
Made this. Loved it! Everyone in my family LOVED IT!!! Looks like it will be a regular dish at Thanksgiving from now on!!! Thanks for the recipe!!!
That is awesome, Debbie!! Thank you so much for your feedback…it means a lot to me! Happy Holidays!
I made this tonight and OMG….it was even better than I thought it would be. I have a huge family and they ate it all up. Thanks for this recipe. It will be in the regular Holiday line up for sure 🙂 Happy Thanksgiving
So happy!! Thanks for your feedback…I love knowing it will be on your table for years to come! Happy Holidays!
it wasn’t that I liked this recipe. I did. But getting compliments from everyone at the table was the sweet pay out. Thank you so much for a great recipe. I did add a pinch of cinnamon and I did use 1/4 c. less sugar in the potatoes and in the topping. (It’s my husbands first Tgiving as a diabetic so I did what I could.) Also cooked the taters overnight in the slow cooker. Fabulous all around! Thanks to you and to your Dad!
That is music to my ears! So happy the dish was a hit and you were able to successfully modify the recipe for your husband! Nice job!! Enjoy the holiday season!!
Hi! Does it matter if I boil or bake the sweet potatoes??
Either way works. I bake, cool and peel them, and then proceed. Thanks for your question. Happy Thanksgiving!
This sounds delicious but I have a nut allergy in the family, what would/could you use to replace the pecans?
Good question… I’m thinking the topping I use for my apple crisp (minus the walnuts, baking powder and baking soda) would be a delicious alternative. Here’s a link: https://www.ciaochowbambina.com/apple-crisp-with-walnuts/. Hope this helps! Happy Thanksgiving!
Just thinking that instead of nuts maybe she could use bacon fried up crispy and maybe use the maple flavored bacon. Not sure if it would work but it might.
Oh my goodness…that sounds so good!! I hope she reads your comment!! Thanks for your great idea, Joan! Happy Holidays!
I want to use can sweet potatoes. How many?
40 ounces will do it. Thanks for your question.
I’m making this tomorrow for 50 people!! We do a free Thanksgiving dinner for the community where I work. How far does 1 40oz can of yams go?? I bought 5 cans…. hope its enough!! Have a wonderful Thanksgiving!!
Bless You! You definitely have enough! Have a wonderful day, April! Happy Thanksgiving!
I have a gluten intolerant family member, what would you recommend to replace the flour in the topping?
Hi Lorraine,
I know there are a number of gluten-free alternatives out there, however, I can only speak to the one I’ve tried and that was Arrowhead Mills All Purpose Baking Mix. We were very happy with it. You might want to check out King Arthur, as well, I hear that’s good, too. I hope this helps! Have a lovely holiday!
We use gluten free Bisquick mix for many many things…
That is a great idea…thank you very much!
How many does this recipe serve? I have 15-16 guests at my house and wondering if I should make 2. Thanks!
This recipe serves 8, comfortably. So, two casseroles is a good plan. Enjoy! Happy Thanksgiving!
What do u think about the addition of cinnamon somewhere in the recipe. I want to try it this year but I love cinnamon and would like to incorporate it.
I think the addition of cinnamon makes perfect sense. A little would go long way in the potato mixture. Nice idea! Thanks for stopping by Darlene!
The addition of the cinnamon was such a great idea…..I just added to mine and as she said a touch goes a long way in the sweet potatoes but what a fantastic taste it gave it. Can’t wait to make this at CHRISTMAS for my family! Thanks so much! Have a bless holiday!
Oh my goodness – thank you for this feedback! Enjoy! Happy Holidays!!
I use to make a recipe like this all the time. I am going to try this one for Thanksgiving. 1 question???? Is the flour for the topping all-purpose or self-rising??? I think I’ve forgotten how to cook since my MOM passed away.
Hi Janice,
Let me begin by saying how very sorry I am for your loss.
I have always used all-purpose flour and it’s worked just fine.
Wishing you a blessed holiday season, Janice.
Annie
Can you substitute the sugar for Splenda?
I have never done it, but I’m sure you can. The conversion is 1 cup of sugar = 1 cup of Splenda (or 24 packets). Enjoy!
i have been making this recipe for Thanksgiving for many years. I add coconut to the topping. Everyone loves this recipe, even if they are not crazy about sweet potatoes.
Oh my gosh…I love the sound of the coconut! This is definitely a favorite this time of year! Thanks for stopping by Arlene!
Me too! The coconut sends it over the top!
Yummy!! 🙂
How long and what a temperature should the sweet potatoes bake in the oven?
Bake it for 35 – 40 minutes at 350 degrees. Thanks for your question.
I made this recipe a few weeks ago… it was MAJORLY DELICIOUS!!! Thank you for posting it! I also drizzled 1/4 cup of maple syrup on top of the recipe just prior to baking. My family gobbled it up! 🙂
The added maple syrup is a great idea! Thank you so much for sharing your impression of the casserole!
Have you ever prepared the casserole the day before, refrigerated it and cooked it the next day?
Hi,
Yes, I do that every year for Thanksgiving. Just be sure to let it cool to room temperature and then store it in the refrigerator for the next day.
Thanks for your question,
Annie
I make a recipe like this every Thanksgiving and I have frozen the leftovers and they are just as delicious when reheated .
That’s an important note. Thank you for sharing. Ciao!
So you prepare but don’t bake until the next day?
Thanks!
Assemble and bake the casserole the day before then reheat on Thanksgiving day. Enjoy!
Hi, will the leftovers keep? Could I just reheat in the oven the following day?
Hi Kirsty,
Thanks for your question. Yes, the leftovers keep and they’re just as good the next day – if not better!
Happy Holidays!
Annie
Greetings, thanks for the recipe. with the exception of the brown sugar/pecan topping, can this be cooked and stopped the day before? Little concerned about the eggs in the mix sitting overnight….
Hi JC,
Thank you for your question. It’s perfectly fine to prepare the sweet potato casserole a day ahead. Just be sure to cool it then refrigerate it at a temperature of 41 degrees F or lower.
Happy Thanksgiving!
Annie
Ah yes! Another excerpt from my rich compendium of culinary traditions…one that also includes Aunt Jemima’s Pancake mix and peanut butter and bread. Thanks for the pub Sweeta.
XOXO Dad
Mmmm, it’s been too long since having your peanut butter and bread – you know that’s one of my favorites!! Thank you Sweeta! XOXO