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This Sweet Potato Casserole with Brown Sugar and Pecan Topping is a delicious fall side dish and a perfect Thanksgiving staple. Made with a creamy and spiced sweet potato filling and topped with a buttery streusel made with brown sugar and pecans, this dish will steal the show at your Thanksgiving dinner. It’s also a make-ahead dish to save you time during the holidays!
Move over turkey, make way for the best Sweet Potato Casserole with a Brown Sugar and Crunchy Pecan Streusel. Who goes to Thanksgiving dinner for the turkey anyway? We know this special occasion is all about the sides and delicious pies. This delicious classic sweet potato casserole recipe will instantly become one of your family favorite Thanksgiving side dishes.
I can’t decide what I like most about this casserole dish. Is it because it’s the absolute BEST sweet potato casserole recipe, or is it because you can make it in advance so the only thing to do the next day is to pop it in the oven? Probably both. I love delicious dishes that can save time and I know you’ll love this one too! Some traditional sweet potato casserole recipes call for mini marshmallows for the topping. But this easy sweet potato casserole recipe calls for something better: a crunchy streusel, made with a buttery brown sugar pecan topping. It's just the right amount of sweetness and crunch.
You won’t regret serving this on a special occasion or during a fall meal. It’s tasty, comforting and cozy – the perfect side dish for fall.
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Ingredients
- sweet potatoes
- butter
- all-purpose flour
- brown sugar
- kosher salt
- ground nutmeg
- ground black pepper
- vanilla
- lemon juice
- eggs
- half and half
- pecans
How to Make the Best Sweet Potato Casserole
- Start by roasting sweet potatoes until tender.
- Scoop the flesh into a bowl and mix with melted butter, salt, nutmeg, pepper, vanilla, lemon juice, brown sugar, and eggs. Beat until smooth, leaving some texture if preferred.
- Stir in half-and-half, then spread the mixture into a baking dish.
- Prepare the pecan streusel topping by blending flour, brown sugar, and salt in a food processor. Add butter and pulse until crumbly. Mix in pecans, leaving some larger pieces.
- Sprinkle the streusel over the sweet potatoes and bake at 375°F for 40-45 minutes until the topping is crispy. Let it cool for 10 minutes before serving.
Make-Ahead Tip
When preparing a holiday meal, I like to have as many things made ahead of time or prepped as much as possible. That’s why I love this homemade sweet potato casserole with Brown Sugar and Crunchy Pecan Streusel. You can prepare it the day before you plan to bake and serve it. I’ve made this casserole many times and have found that the topping does not get soggy in the refrigerator. To make ahead, assemble casserole and wrap tightly with plastic wrap and refrigerate for up to 2 days. Bake as directed, increasing the cooking time to about 50-60 minutes if baking dish directly from the refrigerator.
FAQs
Following USDA guidelines, you should never leave food out of refrigeration for over 2 hours. If the temperature is above 90 °F, food should not be left out for more than 1 hour.
It depends on the recipe! But this recipe calls for 7 pounds of sweet potatoes, which is about 6-8 medium-sized sweet potatoes.
To reheat a sweet potato casserole, preheat the oven to 350°F. Cover the dish with aluminum foil to prevent the topping from burning, and bake for about 15-20 minutes.
Recipe Card
Sweet Potato Casserole with Brown Sugar and Pecan Topping
Ingredients
- Butter for greasing pan
Sweet Potatoes
- 7 pounds sweet potatoes 6-8 medium
Streusel
- 8 tablespoons butter softened and cut into small pieces
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ teaspoon kosher salt
- 1 cup pecans
Filling
- 6 tablespoons butter melted
- 2 teaspoons kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 1 tablespoon vanilla
- 4 teaspoons lemon juice
- ¼ cup packed brown sugar
- 4 large eggs
- 1 cup half-and-half
Instructions
Roasting Sweet Potatoes:
- Adjust the oven rack to the middle position and heat oven to 400°F.
- Poke sweet potatoes several times with a knife and space evenly on a rimmed baking sheet.
- Bake potatoes, turning them once, until they are very tender and can be squeezed easily with tongs, about 1 to 1 ½ hours.
- Remove the potatoes from the oven and cut in half lengthwise to let steam escape; cool at least 10 minutes. Reduce oven temperature to 375°F.
Sweet Potato Filling:
- Butter a 13x9-inch baking dish.
- After the sweet potatoes are roasted and have cooled slightly, use a spoon to scoop the flesh into a large bowl.
- Add the melted butter, kosher salt, nutmeg, pepper, vanilla, lemon juice, brown sugar and eggs.
- Beat with a hand mixer until ingredients are smooth. You could also use a stand mixer with the paddle attachment to beat ingredients together, or a potato masher to combine ingredients. (I like to have a little texture to my casserole, so I leave some potatoes a little chunky.)
- Next pour in half-and-half and mix until blended.
- Pour the sweet potato mixture into the prepared baking dish and spread into an even layer with a spatula.
Pecan Streusel:
- Pulse flour, brown sugar and kosher salt in a food processor until blended.
- Sprinkle butter pieces over the flour mixture and pulse until coarse crumbs form.
- Sprinkle nuts over the flour mixture and pulse until combined, but some large pecan pieces remain.
To Assemble & Bake Casserole:
- Sprinkle the pecan streusel over the sweet potato mixture.
- Bake for 40-45 minutes, or until the topping gets crispy.
- Cool 10 minutes before serving.
Notes
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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