sweet potato casserole with brown sugar pecan streusel topping

Sweet Potato Casserole has a rich, creamy sweet potato filling sweetened with brown sugar and maple syrup. It’s topped with a game-changing brown sugar pecan streusel – it’s crunchy, sweet, and far surpasses any marshmallow topping! This casserole can be made ahead, and will absolutely fly off of plates at your Thanksgiving table.

this recipe

Why you’ll love this Sweet Potato Casserole:

• Creamy Sweet Potato Filling – This casserole has a rich, creamy sweet potato filling that’s not too sweet, and is perfectly spiced with cinnamon and nutmeg.
• Pecan Streusel Topping – A crisp, buttery brown sugar pecan streusel topping takes this dish right over the top! I could eat the topping alone by the spoonful. It’s sure to make this a family favorite!
• Make-Ahead Recipe – This casserole can be assembled, refrigerated, and baked the next day, or baked, cooled, and reheated 1-2 days later to make Thanksgiving dinner prep easier! Full make-ahead tips are below.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found at the bottom of this post.

• Sweet Potatoes – You can use whole, fresh sweet potatoes or canned ones (see note in recipe card below).
• Maple Syrup – Use real maple syrup for the best flavor.
• Sugar – A mix of granulated sugar and brown sugar add depth of flavor to the filling.
• Eggs – Eggs help the filling set up properly during the bake.
• Cinnamon & Nutmeg – Cozy fall spices add flavor to the sweet potatoes!
• Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
• Pecans – Pecans add depth of flavor and crunch to the topping.
• Flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.

Recipe Variations:

• Dairy-free – Use your favorite, trusted dairy-free butter and milk to make this recipe dairy-free.
• Gluten-free – I have not tested a gluten-free version of this recipe but I suspect a 1:1 all-purpose gluten-free flour would work well.
• Nuts – You can omit the pecans if you’re nut-free.
• Canned Sweet Potatoes – Canned yams or canned sweet potatoes can be used instead of cooking whole sweet potatoes to simplify this recipe.

How to Make the Best Sweet Potato Casserole Recipe:

Step 1: Cook your Sweet Potatoes. Cook whole sweet potatoes in your Instant Pot for about 10 minutes, until tender. No need to peel them first – the peels will slide right off after cooking!

See alternative ways to cook your sweet potatoes in the recipe variations section farther down in this post.

Step 2: Mix up the Filling. Mix the melted butter, milk, cinnamon, brown sugar, and eggs into the mashed sweet potatoes. These ingredients add tons of flavor, and create a rich, creamy casserole!

Step 3: Make the Pecan Streusel. Our life-changing topping consists of flour, brown sugar, butter, cinnamon, and pecans – that’s all! Whip it up in your food processor and you have the most glorious topping to anything you have ever eaten. (I even use it on my Pumpkin Bread!)

Step 4: Bake the Casserole. Spread the sweet potato filling in a greased 9×13 baking dish. Sprinkle the pecan crumble over the top of the casserole. Bake as directed in the recipe card below.

Once the casserole is finished baking, add 1-2 minutes under the broiler for a bit of extra golden brown color.

Serving + Storing:

Serve this dish while it’s piping hot from the oven! Store cooled leftovers in an airtight container in the fridge for 3-4 days. See make ahead tips directly below.

Can I make this Sweet Potato Casserole Ahead?

Absolutely! You will be happy to know I have tested it, and this topping does NOT get soggy in the fridge for up to 2 days. When you’re ready to reheat it, just cover with foil and pop it in the oven at whatever temp you already have it at to finish baking/warming any other side dishes (somewhere between 300 F and 425 F should be fine). Give it about 10-15 minutes, or until it’s warmed through. You can always stick an instant read kitchen thermometer into the center to make sure it’s completely warmed through.

How do I cook Sweet Potatoes?

If you don’t have an instant pot, this dish can still be on your holiday table, never fear. You can cook your sweet potatoes in the oven or on the stovetop. These methods work great for my Homemade Sloppy Joes over Sweet Potatoes, too!

• Oven – Preheat your oven to 425 degrees F. Place rinsed & scrubbed sweet potatoes (peels on) onto a baking sheet. Poke holes all over with a fork. Don’t wrap in foil – it makes the outsides kind of slimy. Roast the potatoes for 40 to 55 minutes, or until they are very tender when pierced with a fork. Let the potatoes cool until you can handle them, then cut down the middle of each potato and scoop the insides out. Mash and proceed with the recipe.
• Stovetop – Peel your sweet potatoes. Dice into 1-inch cubes and add to a very large pot of water. Salt the water well and bring to a boil. Boil for 10-14 minutes, until potatoes are very tender when pierced with a fork. Drain water, and mash the potatoes. Proceed with the recipe as directed.

Expert Success Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Creamy Sweet Potatoes – Make sure your sweet potatoes are tender and completely cooked by poking them with a fork in a few different spots. If you do end up with some lumps after mashing, use an immersion blender or a hand mixer to whip them completely smooth. (Although, a few small lumps will not be noticeable in the casserole!)

FAQs:

Special Tools:

• 9×13 Casserole Dish – Bake this recipe in any 9×13 pan. Just make sure it’s deep, like the one pictured, so it can hold both the filling and topping.
• Instant Pot – I love using my instant pot to cook sweet potatoes – it’s quicker than baking them in the oven!

More Thanksgiving Side Dishes:

• Quick Bacon Green Beans
• Baked Butternut Squash Mac & Cheese
• Roasted Brussels Sprouts & Butternut Squash with Bacon
• Homemade Maple Cranberry Sauce
• White Cheddar Mac & Cheese with Brown Butter Breadcrumbs
• Brussels Sprouts Salad with Maple Dressing
• Homemade Green Bean Casserole

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