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Sweet Potato Casserole Recipe: Easy Southern Comfort with Pecan Streusel

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This classic Southern sweet potato casserole features a creamy, spiced sweet potato base topped with a crunchy pecan streusel. It’s easy to make, perfect for holidays or weeknight dinners, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 4 large sweet potatoes (about 2 pounds), peeled and cut into chunks
  • 1/2 cup whole milk (or unsweetened almond milk for dairy-free)
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar (or coconut sugar)
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour (or gluten-free blend)
  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup pecan halves, roughly chopped
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup mini marshmallows (optional)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Peel and chop sweet potatoes into equal chunks. Place in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook for 15–20 minutes until fork-tender. Drain well and let cool slightly.
  2. Transfer drained sweet potatoes to a mixing bowl. Mash until smooth using a potato masher or hand mixer.
  3. Add milk, melted butter, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined.
  4. Pour the sweet potato mixture into a greased 9×13-inch baking dish. Smooth the top with a rubber spatula.
  5. In a separate bowl, combine flour, brown sugar, cold cubed butter, chopped pecans, cinnamon, and a pinch of salt. Use fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
  6. Sprinkle the pecan streusel evenly over the sweet potato base. Dot with mini marshmallows if desired.
  7. Preheat oven to 350°F. Bake uncovered for 25–30 minutes, until the topping is golden brown and the edges are bubbling.
  8. Let casserole cool for 10–15 minutes before serving.

Notes

For gluten-free, use a GF flour blend in the streusel. For dairy-free, substitute plant-based butter and almond milk. For nut-free, omit pecans or use seeds. Prep the sweet potato base a day ahead for easy assembly. Toast pecans for extra flavor. If topping browns too quickly, tent with foil. Add marshmallows in the last 5 minutes for a classic touch.

Nutrition

Keywords: sweet potato casserole, southern comfort food, Thanksgiving side, pecan streusel, holiday recipe, easy casserole, gluten-free option, dairy-free option, vegetarian, classic casserole

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