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Creamy Brown Sugar Sweet Potato Casserole with Pecan Streusel

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This creamy brown sugar sweet potato casserole with pecan streusel is the perfect holiday side dish. It features a silky, sweet potato filling topped with a crunchy, buttery pecan streusel that will have everyone coming back for seconds.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium potatoes), peeled and cut into 1-inch cubes
  • 1/4 cup unsalted butter, melted
  • 1/2 cup heavy cream
  • 1/3 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecan halves, toasted and chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel and chop the sweet potatoes into 1-inch cubes. You should have about 8 cups.
  3. Place the sweet potato cubes 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 a simmer. Cook for 15-20 minutes, or until fork-tender.
  4. Drain the sweet potatoes thoroughly and let them sit in the colander for a minute or two to steam off excess moisture.
  5. Return the sweet potatoes to the pot or transfer to a large mixing bowl. Mash with a potato masher until smooth, or use a hand mixer for an ultra-creamy texture.
  6. Add the melted butter, heavy cream, brown sugar, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Stir until well combined.
  7. Spread the sweet potato mixture evenly into the prepared baking dish. Set aside.
  8. In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and salt. Stir to mix.
  9. Add the cold, cubed butter. Use a fork or pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  10. Sprinkle the streusel evenly over the sweet potato filling. Do not press it down.
  11. Bake for 30-35 minutes, or until the streusel is golden brown and the filling is bubbly around the edges.
  12. Let the casserole rest for 10-15 minutes before serving. Serve warm.

Notes

For a dairy-free version, use coconut cream instead of heavy cream and a plant-based butter substitute. For a gluten-free version, use a gluten-free flour blend in the streusel. The casserole can be assembled a day ahead and refrigerated; add 10-15 minutes to the baking time. To freeze, assemble unbaked, wrap tightly, and freeze for up to 3 months; thaw overnight in the refrigerator before baking.

Nutrition

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

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