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Sweet Potato Casserole with Pecan Streusel

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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!

Sweet Potato Casserole with Pecan Streusel

INGREDIENTS FOR SWEET POTATO CASSEROLE WITH PECAN STREUSEL:

      • Baked sweet potatoes, peeled, cooled and mashed
      • White sugar
      • Eggs
      • Milk
      • Vanilla extract
      • Brown sugar
      • Pecans, chopped and whole
      • Flour
      • Melted butter

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;  if you prefer using the canned sweet potatoes, use 40 ounces.

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees.
  2. Butter a 2 quart oblong baking dish. (11″ x 7″) Set aside.
  3. Combine mashed sweet potatoes, white sugar, eggs, 1/3 cup of melted butter, milk and vanilla.
  4. Place mixture in the prepared dish.
  5. In a separate bowl, combine brown sugar, chopped pecans, flour, and 1/3 cup melted butter.
  6. 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

Sweet Potato Casserole with Pecan Streusel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews
  • Author: Ciao Chow Bambina
  • Category: Dinner
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Description

Simple and classic Sweet Potato Casserole with Pecan Streusel is a must for Thanksgiving!

Ingredients

Scale
  • 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

  1. Preheat oven to 350 degrees.
  2. Butter a 2 quart oblong (11″ x 7″) baking dish. Set aside.
  3. Combine mashed sweet potatoes, white sugar, eggs, 1/3 cup of the melted butter, milk and vanilla.
  4. Place mixture in the prepared dish.
  5. In a separate bowl, combine brown sugar, chopped pecans, flour, and remaining 1/3 cup melted butter.
  6. Sprinkle streusel over top, adding 1/2 cup or so of whole pecans, and bake for 35 minutes

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Reader Interactions

Comments

  1. I’m trying this tonight, it looks delicious. One question……have you ever tried replacing the white sugar with maple syrup? I heard you can substitude 1 cup of sugar with 3/4 cup maple syrup. I wanted to see if it turned out ok for anyone?

    Thanks so much!

    Reply

      • It’s in the oven now with 1/2 cup of white sugar. I’m so excited! 🙂

        One more question….I’m thinking about making this for Thanksgiving, when you make it ahead of time do you put the pecan streusel on top then put it in the fridge and bake it the next day? Or do you wait to put the streusel on top until right before you bake it?

        Thanks so much!

        Reply

        • Oh! Yay! I hope you love it as much as my family does! You know – it’s really a matter of preference and whatever you have the time for. But you could prepare it ahead of time and just pop it in the oven Thanksgiving day. Have fun! 🙂

          Reply

          • I made this every Thanksgiving. It is too die for. I make a day ahead of time, refrig it, take out 45 mins early, to come to room temperature, then bake in preheated oven. Enjoy! It’s a keeper recipe.

    • It would probably be great, I bake sweet potatoes all the time and drizzle them on sweet potatoes along with a pat of butter and its wonderful.

      Reply

  2. I’m making this now and just realized I’m out of white sugar. Can I substitute brown sugar in the potato mixture?

    Reply

          • Thank you for your response. It turned out delicious! I made it for my husband’s thanksgiving work party and it was a big hit! Made it the night before, refrigerated overnight. It tastes really good if not a better. I also split it up and made two smaller ones.(two 9in round) Instead of a 2 quart, so I could have some as Well. 🙂

  3. Amazing recipe. Made this for family Thanksgiving dinner. I was afraid they would think it too sweet but I am a sweet person. They loved it. It is now their number one request for my dinner contribution for family dinner celebrations. Thank you.

    Reply

    • Thank you so much for taking the time to share your experience! So happy you and your family loved it! Happy holidays!

      Reply

  4. I got this exact recipe from a friend this year; she copied the page right out of a Southern Cooking magazine for me because I remember it at her Thanksgiving dinner several years ago. It is SO delicious. I made it for the Thanksgiving potluck at work. Everyone wanted the recipe.

    So simple and so delicious!

    Reply

    • It’s been a family favorite forever! My dad’s been making this recipe since we were kids. Love it! Thank you for stopping by with a kind word, Alyssa. 🙂

      Reply

  5. Tried this on Thanksgiving and it was a BIG hit!! My only regret was that I didn’t get any leftovers! My son, who says he does not like sweet potatoes, took them all!!

    Thanks so much for sharing!

    Reply

    • Hi Nancy, Thank you so much for stopping by with a kind word! I am so happy your family enjoyed the dish!! Happy Holidays! 🙂

      Reply

      • Hi! I would like to know for how many people this recipe is? Im having family coming on saturday and we will be 13 people :)… thanks

        Reply

        • Hi Marion, Thanks for your question. This recipe feeds 8 comfortably, so I’d double it for 13. Hopefully you’ll have a little left over which tastes just as good the next day! Enjoy!

          Reply

    • Oh yes – that’s how I do it. Make ahead, bake the day. As far as baking the potatoes, I bake with the skin on then give them a bit of time to cool before peeling and incorporating into the remaining ingredients. Thanks for your questions! Happy Thanksgiving!

      Reply

  11. 1)if using gluten-free flour is it the same amount?
    2) how much cinnamon would you add to the sweet potato mixture?
    3) how much shredded coconut would you add to the topping?
    4) what temp & time would you use to reheat?

    Reply

    • Since I do not cook with gluten-free flour, I’m really not the one to speak to that, however, I don’t believe it’s an equal substitution. I would add 1/2 tsp of cinnamon. Oh, a good 3/4 to 1 cup of coconut might be nice – all depends on your taste for it. I’d use 350F for 20 – 30 minutes.

      Reply

  12. I made this over the holidays, and don’t usually do reviews but this was AMAZING!! Absolutely none was left over and everyone was asking what was in it, so good! Thanks so much!

    Reply

  13. Had extra potatoes left over and decided to do this! Im making it for family dinner tomorrow, but i tasted a corner! Delicious! I didnt do exact measurements because i dont think i used as muxh sugar or potatoes, but it is amazing!

    Reply

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