The crispy pecan streusel topping makes this Sweet Potato Casserole the ultimate Thanksgiving side dish. It even beat the test over the classic toasted marshmallow version. Your guests will go crazy for this Sweet Potato Casserole with Pecan Streusel Topping!
The best way I can explain this dish is that is seems to be a cross between Sweet Potato Casserole and Pecan Pie. We enjoy both, so it was a natural fit for us. You will love the crispy pecan streusel topping. It creates a dish that can sit as either a side or dessert. Next time I'd like to try baking it in a couple of pie dishes with my favorite pie dough.
How do you make easy Sweet Potato Casserole?
Sweet potato casserole is very easy to make. It contains just a few simple steps:
- Bake the sweet potatoes at 375°F until tender.
- Peel the skins and mash the sweet potatoes in a bowl.
- Mix in the other ingredients.
- Spread in a casserole pan, top with pecan streusel topping.
- Bake at 400°F another 25 minutes.
Can I make Sweet Potato Casserole Ahead?
You can make this Sweet Potato Casserole with Pecan Streusel Topping ahead of time very easily. I recommend making the filling the day before, then spread in a casserole dish and refrigerate until you're ready to top with the streusel and bake.
This recipe is an adaptation of a couple of other recipes, leaning heavily on the Pioneer Woman's version. She stated in her post that these were originally called Soul Sweet 'Taters. I love that name!
If you missed them, here are the other two recipes shared in the previous years.
Sweet Potato Casserole
Candied Yams
So, tell me. Which of the three sweet potato recipes do you prefer?
Sweet Potato Casserole with Pecan Streusel Topping
Ingredients
- 4 large sweet potatoes
- 1/2 cup maple syrup
- 1 cup milk
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup pecans , chopped
- 1/2 cup flour
- 6 tablespoons butter , cubed
Instructions
- Bake the sweet potatoes in a preheated 375 degree F oven until they are fork tender, about 40-45 minutes. Take the potatoes out of the oven and increase temperature to 400 degrees F. Peel the skins off the potatoes and scoop the insides into a large mixing bowl. Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher until mashed but still a little chunky.
- In a small bowl, combine the brown sugar, pecans, flour and butter with a pastry blender.
- Spread the potato mixture evenly into a baking dish. Sprinkle with the pecan topping. Bake at 400 degrees F until golden brown on top, about 25 minutes.
April says
This is the one I've made before and I love it. I usually eat it for breakfast in the days following thanksgiving. : )
April says
Oh, also, I cut the sugar and butter in half when I made it, it was plenty sweet enough that way and the flavor was not affected at all. Just a tip if anyone wants to cut either of those down.
ingrid says
I'm thinking lets throw some 'mallows on it and call it a day! 🙂
~ingrid
cat says
I love love love sweet potatoes! Your posts have me drooling. Sadly no one in my family ever eats the sweet potatoes so I never make them =( this recipe has me tempted to make a single portion.
Mrs Fish says
I had a dish like this as a child, and never got a recipe. I'm excited to make this for Christmas!