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
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!
I have not tried it with maple syrup but I bet you could and it would be delicious! Thank you!
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!
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! 🙂
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.
Thank you!!
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.
I’m making this now and just realized I’m out of white sugar. Can I substitute brown sugar in the potato mixture?
I don’t see why not. I’d love to know how you like it.
My topping didn’t crumble it was thick. Will it still turn out good?
Hmmmm. As long as all the flavors are there – it should still be very tasty!
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. 🙂
I’m so glad it worked out! And that you liked it!! Happy Holidays, my friend! 🙂
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.
Thank you so much for taking the time to share your experience! So happy you and your family loved it! Happy holidays!
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!
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. 🙂
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!
Hi Nancy, Thank you so much for stopping by with a kind word! I am so happy your family enjoyed the dish!! Happy Holidays! 🙂
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
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!
Do you use all purpose or self rising flour?
All-purpose is fine. 🙂
Can you make the day before and then bake the next day?
Also do you bake the sweet potatoes already peeled?
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!
Do you think this Aldo could be done in the crock pot?
Thanks for the fast response.
Would it be possible to use less than 1 cup of sugar? I don’t want to make it too sweet!
Absolutely! It is very easy to adapt this dish to meet your tastes! Happy Holidays!
I made it with no sugar in the potato mix & it was perfect for us. 🙂
Wonderful!!
Do you think this could be made ahead and frozen?
Oh sure. That would be fine. Thanks for your question, Ellon. Happy Thanksgiving!
Are you using the light orange skin color or darker purplish color people sometimes call yams?
I’m using the lovely light orange.
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?
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.
Thanks. I ‘m going to give it a try!
Fabulous! Enjoy!
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!
You’ve made my day, Alyson! So happy to know it was a success!! Thanks for sharing!! 🙂
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!
Awesome!! Have a lovely dinner! Happy New Year!
How many pounds would 6 sweet potatoes be?
It really depends on the size of the potatoes. The ones I used came out to about 4 lbs. Thanks for your question!
If you bake the sweet potatoes first, what temperature do you use and for how long?
Oh wait, I found someone else asked this. LOL I hope I do a good job trying to make this. Throwing my first Christmas party!
I’m sure everything will be beautiful!! Good luck and have fun! (I’d love to know how the casserole goes over…) 🙂