If there’s one dish that embodies the cozy comfort of the holidays, it’s Sweet Potato Casserole. Creamy, buttery mashed sweet potatoes topped with a crunchy brown sugar pecan streusel; it’s the perfect blend of sweet and savory that always steals the spotlight at Thanksgiving, Christmas, or any Sunday dinner.
This classic recipe is easy to make, freezer friendly, and guaranteed to become a family favorite. The soft, spiced sweet potato base pairs beautifully with the crisp, caramelized nut topping. It’s a warm, nostalgic bite of home cooked happiness.
Why You’ll Love This Recipe
- Perfectly balanced sweetness: Light brown sugar and nutmeg bring out the natural flavor of sweet potatoes.
- Crunchy topping: The buttery pecan streusel adds texture and a touch of decadence.
- Make ahead friendly: Great for prepping before big family gatherings or holiday feasts.
Ingredients
For the Sweet Potato Mixture:
- 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
- ¼ cup (½ stick) unsalted butter, melted
- ¾ teaspoon salt
- ½ cup packed light brown sugar
- ⅛ teaspoon ground nutmeg
- 2 large eggs, lightly beaten
For the Streusel Topping:
- ¼ cup (½ stick) unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup all purpose flour
- 1 teaspoon ground cinnamon
- 1 cup pecans, coarsely chopped
Instructions
1Preheat the oven to 350°F (175°C). Set an oven rack in the middle position.
2Boil the sweet potatoes: Bring a large pot of water to a boil (no need to salt). Add the sweet potato chunks and cook until very tender, about 20–25 minutes. Drain and let cool slightly.
3Prepare the topping: In a medium bowl, melt the butter in the microwave (or on the stove). Stir in the brown sugar, flour, and cinnamon until the mixture looks crumbly. Add the chopped pecans and mix well. Set aside.
4Mash the sweet potatoes: In a large bowl, mash the cooked sweet potatoes until smooth. Stir in melted butter, salt, brown sugar, and nutmeg until combined. Add the beaten eggs and mix until just incorporated; don’t worry about a few small lumps.
5Assemble and bake: Spread the sweet potato mixture evenly into a 2 quart baking dish. Sprinkle the streusel topping evenly over the top. Bake uncovered for 40 minutes, or until the topping is golden and crisp.
6Serve: Let cool slightly before serving. Each spoonful will give you creamy sweetness with that irresistible nutty crunch!
Make Ahead & Freezing Tips
- Refrigerate: Assemble the casserole up to 2 days ahead and refrigerate until ready to bake.
- Freeze: Wrap tightly and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the cook time.
Serving Suggestions
This casserole pairs perfectly with:
- Roast turkey or baked ham
- Green bean casserole
- Cranberry sauce
- Fresh garden salad
- It’s an all around crowd-pleaser that works for holidays or cozy weeknight dinners.
Sweet Potato Casserole
Ingredients
For the Sweet Potato Mixture:
- 3 pounds sweet potatoes about 3 large, peeled and cut into 1-inch chunks
- ¼ cup ½ stick unsalted butter, melted
- ¾ teaspoon salt
- ½ cup packed light brown sugar
- ⅛ teaspoon ground nutmeg
- 2 large eggs lightly beaten
For the Streusel Topping:
- ¼ cup ½ stick unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup pecans coarsely chopped
Instructions
- Preheat the oven to 350°F (175°C) and set the oven rack in the middle position.
- Boil the sweet potatoes: Bring a large pot of water to a boil (no need to salt). Add sweet potato chunks and cook for 20–25 minutes, or until soft and tender. Drain and let cool slightly.
- Make the streusel topping: Melt the butter in a medium bowl (microwave or stovetop). Stir in brown sugar, flour, and cinnamon until crumbly. Add chopped pecans and mix well. Set aside.
- Prepare the sweet potato mixture: In a large bowl, mash the cooked sweet potatoes until smooth. Stir in melted butter, salt, brown sugar, and nutmeg. Add beaten eggs and mix until just combined.
- Assemble the casserole: Spread the sweet potato mixture evenly into a 2-quart baking dish. Sprinkle the streusel topping evenly over the top.
- Bake: Bake uncovered for 40 minutes, or until the topping is golden and crisp.
- Serve: Let cool slightly before serving warm.
Notes
- Refrigerate: Prepare the casserole up to 2 days in advance and refrigerate before baking.
- Freeze: Freeze the assembled, unbaked casserole for up to 3 months. Bake from frozen, adding a few extra minutes to the cook time.
