Streusel-Topped Sweet Potato Casserole Recipe

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This sweet potato casserole recipe is the ultimate Southern comfort side dish and a must on our family's holiday table. And spoiler alert: it's not that marshmallow-topped casserole you may be used to.

This version is all about the buttery pecan streusel on top because if you ask me, that crunchy pecan crumble is the best part. This recipe is the ideal blend of savory and sweet, and is guaranteed to get lots of requests to make it every year. (Speaking from experience here.)

Sweet potato casserole with pecan streusel topping in a blue casserole dish with a wooden spoon and small blue rimmed china plates.

This sweet potato casserole is based on a Southern Living recipe I tested back when I worked in the Oxmoor House test kitchen and we were creating a "best of" Southern Living cookbook. I remember after my first bite at the test kitchen table, I knew I wanted to make it for Thanksgiving dinner that year.

Over the years I've tweaked the original recipe and this is the final result: I bake the sweet potatoes instead of boiling them for richer flavor and zero wateriness. Also, I ditch the evaporated milk in favor of half-and-half (because who actually uses the rest of the can of evaporated milk? Not me.)

One last little change: I upped the amount of brown sugar-pecan streusel on top. After all, it's the holidays…and more really is more.

This is the kind of recipe that deserves a permanent spot on your holiday menu and certainly has claimed one in our household. Give it a try--you won't be disappointed, I promise!

And while you're at it, check out some of our other family favorite sides for the holiday season. Being a true Southerner, we love our casseroles. Broccoli casserole, green bean casserole, cheesy corn casserole, and beef consomme rice are all likely to make an appearance for every holiday meal: Thanksgiving, Christmas, Easter, you name it.

We also feel strongly about dessert in our family--whether it's this apple crostata, red velvet cake, pecan pie, coca cola cake, or carrot cake pound cake, you really can't go wrong.

Ready to get started on this sweet potato souffle? Let's do it!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
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Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this easy recipe:

sweet potatoes
half-and-half
vanilla extract
ground cinnamon
large egg
light brown sugar
kosher salt
pecans
salted butter

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Mashing cooked sweet potato in a large bowl with a potato masher.

First, bake the sweet potatoes at 425°F until fork tender. Peel and mash in a large bowl.

Combining the ingredients for sweet potato casserole.

Then, whisk together the half and half, vanilla, cinnamon, egg, brown sugar, and salt. Add to the sweet potatoes and stir until smooth. Transfer to a 13- x 9-inch baking dish coated with cooking spray.

Next, make the streusel topping: Combine the pecans, butter, brown sugar, and salt in a medium bowl, forming large clumps by squeezing with your hands.

Sprinkling streusel on top of sweet potato casserole in a blue casserole dish.

Finally, crumble the streusel over the top of the casserole. Bake at 350°F, covered with aluminum foil, for 20 minutes. Uncover and bake for 15 minutes longer or until the streusel is golden brown.

Hint: Want to get a head-start on cooking? Bake the sweet potatoes ahead of time and then assemble the casserole the next day. Note: If the sweet potatoes are cold, warm them up slightly before adding the half-and-half mixture. That'll allow the flavors to meld more easily and the casserole will cook up faster.

Substitutions

Need to make some ingredient swaps? Here are some ideas:

Half-and-half - Instead of half-and-half, you can use an equal mix of heavy cream and whole milk or use just one of those. And yes, you can use evaporated milk too.
Brown sugar - Either light brown sugar or dark brown sugar will work for this recipe.
Pecans - If you're out of pecans or want to use up another nut, try walnuts, hazelnuts, or chopped almonds for a twist.
Butter - Out of salted butter? That's okay. Use unsalted butter and add a pinch more salt to balance out the sweetness of the sweet potatoes and streusel topping.

Variations

Check out these additional ways to change up this easy sweet potato casserole recipe:

Mini Casseroles - This would make the most adorable mini sweet potato casseroles. Spoon into lightly greased ramekins for individual portions or meal prep.
Spicy and Sweet Potato Casserole - Add a little cayenne pepper to the streusel topping for a hint of heat.
Bourbon-Pecan Casserole - Stir 1 to 2 tablespoons of bourbon into the sweet potato mixture for a Southern twist.
Butternut Squash Casserole - Instead of sweet potatoes, cook and mash butternut squash or pumpkin.

Equipment

Here's the equipment you'll need to make this crazy good sweet potato casserole:

liquid measuring cup
13- x 9-inch casserole dish
rimmed baking sheet
measuring spoons
dry measuring cups
chef's knife
potato masher
whisk
large bowl
medium bowl

Storage

Refrigerate: Cover any leftovers tightly with plastic wrap and/or aluminum foil and refrigerate for up to 5 days. Or, transfer leftovers to an airtight container. To reheat, warm in a 350°F oven for 20 to 25 minutes, covered with aluminum foil until heated through.

Freeze (unbaked): Prepare the casserole up to the streusel step and wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, add the streusel topping, and bake as directed. (Note: you may need to add more cooking time if the casserole is cold, right out of the fridge.

Freeze (baked): Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge and bake, covered, at 325°F until warmed through, about 20-25 minutes.

Tasty Tip

Be sure to use softened butter for the streusel so it'll combine evenly and squeeze the mixture into large clumps so you get large craggly bits.

Frequently asked questions

Can I make this casserole ahead of time?

Yep--which is one of the best things about this recipe! Assemble it up to 24 hours in advance, refrigerate, and bake just before serving. For the maximum crunch, wait to add the streusel topping until right before baking.

Can I use canned sweet potatoes?

You can, but you will need to do some adjusting. Canned sweet potatoes often have added sugar so taste them before adding in all the brown sugar. You can also sometimes find frozen mashed fresh sweet potatoes. They are a great option too.

How do I know when it's done?

The casserole should be bubbly around the edges and the streusel golden brown. The center should feel set, but not jiggly.

The pecans are getting really browned. Should I recover the casserole?

Yes, it won't hurt to do that. Next time, you also may want to check how soft the butter is before making the streusel. There's a sweet spot--you don't want it too soft because it'll just melt into the casserole. My kitchen tends to be hot so sometimes I'll pop the streusel in the fridge for about 10 minutes to firm up the butter a little.

The sweet potato mixture is really lumpy. Is that normal?

That depends--are the sweet potatoes cooked enough? You want them buttery soft. Try blending the mixture with a hand mixer or food processor for ultra creamy sweet potatoes.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this sweet potato casserole:

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