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Easy Brown Sugar Sweet Potato Casserole with Pecan Streusel

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A creamy sweet potato casserole topped with a crunchy brown sugar pecan streusel. This easy, crowd-pleasing side dish is perfect for holidays and family gatherings, offering a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 1-inch chunks
  • 1/2 cup unsalted butter, softened
  • 1/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with butter or non-stick spray.
  2. Place the peeled and chopped sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes, until the sweet potatoes are fork-tender. Drain well in a colander and let them steam dry for a couple of minutes.
  3. Return the drained sweet potatoes to the pot or transfer them to a large mixing bowl. Add the softened butter and mash until mostly smooth. Let the mixture cool for about 5 minutes.
  4. In a small bowl, lightly beat the eggs. Add them to the mashed sweet potatoes along with the brown sugar, vanilla, salt, cinnamon, and nutmeg. Stir until everything is well combined.
  5. Transfer the sweet potato mixture to your prepared baking dish and spread it evenly with a spatula.
  6. In a medium bowl, combine the chopped pecans, brown sugar, flour, cinnamon, and salt. Stir to mix. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  7. Sprinkle the streusel evenly over the sweet potato filling. Don’t press it down.
  8. Place the dish in the preheated oven and bake for 30-35 minutes, until the filling is hot and bubbly around the edges and the streusel is golden brown and fragrant. If the streusel is browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  9. Let the casserole cool on a wire rack for at least 10 minutes before serving.

Notes

For best results, use room temperature eggs and keep the streusel butter cold. Toast pecans before adding to streusel for extra crunch. If making ahead, prepare filling and streusel separately and assemble just before baking. For extra caramelization, broil for 1-2 minutes at the end.

Nutrition

Keywords: sweet potato casserole, brown sugar, pecan streusel, Thanksgiving side dish, holiday side dish, easy sweet potato casserole

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