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Sweet Potato Casserole Recipe: Easy Brown Sugar Pecan Streusel

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This cozy sweet potato casserole features a velvety smooth sweet potato base topped with a crunchy brown sugar pecan streusel. It’s easy to make, crowd-pleasing, and perfect for holidays or weeknight comfort food.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into chunks
  • 1/2 cup whole milk (or almond milk for dairy-free)
  • 1/3 cup granulated sugar (can substitute coconut sugar)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (swap vegan butter if needed)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour (use gluten-free blend if needed)
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Place peeled and chopped sweet potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil and cook for 18-22 minutes until fork-tender.
  2. Drain sweet potatoes well, then return to the pot. Mash until smooth using a potato masher or transfer to a stand mixer for a super-silky texture. Mix on medium speed for 2-3 minutes.
  3. Add melted butter, granulated sugar, eggs, milk, vanilla, cinnamon, and salt to the mashed sweet potatoes. Beat or stir until fully combined and creamy (about 2 minutes). Taste for sweetness and adjust as needed.
  4. In a medium mixing bowl, combine chopped pecans, brown sugar, flour, cinnamon, and a pinch of salt. Pour in melted butter and stir until crumbly. The mixture should clump together when squeezed but still break apart easily.
  5. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray. Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula.
  6. Sprinkle the brown sugar pecan streusel evenly over the sweet potato layer. Don’t press it down—just let it sit on top for maximum crunch.
  7. Bake, uncovered, for 28-35 minutes until the streusel is golden brown and the edges of the casserole are bubbling slightly. (If your oven runs hot, start checking at the 25-minute mark.)
  8. Remove from the oven and let cool for 10-15 minutes before serving. The topping crisps up as it cools.
  9. If your streusel looks too dry before baking, add another tablespoon of melted butter. If the casserole is too jiggly after baking, let it rest longer—sweet potatoes firm up as they cool.

Notes

For gluten-free, use almond flour or a certified GF blend in the streusel. For dairy-free, use almond or coconut milk and vegan butter. Prep the streusel while the potatoes boil for efficiency. Don’t overcook sweet potatoes to avoid a watery casserole. Streusel topping can be doubled for extra crunch. The casserole can be made ahead and refrigerated before baking. Flavors deepen after a day or two in the fridge.

Nutrition

Keywords: sweet potato casserole, brown sugar pecan streusel, holiday side dish, Thanksgiving, comfort food, easy casserole, gluten-free option, dairy-free option

Find it online: https://wigglebite.com/sweet-potato-casserole-recipe-easy-brown-sugar-pecan-streusel/