This Sweet Potato Casserole with Streusel Topping starts with roasted, not boiled, sweet potatoes, so the base stays rich and deeply flavorful with a crunchy brown sugar pecan streusel. It's a Thanksgiving staple, ready in under 30 minutes. Serve it next to my Maple Glazed Brussels Sprouts for another side guests will ask about.
Sweet Potato Casserole With A Streusel Topping At A Glance
- ⏱️ Total Time: 1 hour 40 minutes (15 min prep + 25 min bake + 1 hour roasting)
- 🍽️ Servings: 12
- 🍁 Cuisine Type: American holiday side
- 🥧 Flavor Profile: Roasted sweet potatoes blended into a velvety base, finished with a crunchy brown sugar pecan streusel
- 🌾 Dietary Info: Contains dairy, eggs, and gluten (in the streusel) - can be adapted gluten-free with a 1:1 flour blend, dairy-free with plant-based milk, and nut-free by swapping oats for the pecans
- 📦 Storage Notes: Refrigerate in an airtight container for up to 5 days; freezes well, baked or unbaked, for up to 3 months
- ⭐ Why You'll Love It: Roasting instead of boiling the sweet potatoes gives this casserole more depth than the classic version, and the streusel holds its crunch even after the casserole rests
Save And Summarize This Recipe
The sweet potato base is velvety smooth, almost like a soufflé, while the streusel adds a satisfying crunch and a toasted, nutty note. This casserole is a Thanksgiving staple in our home. It sits right alongside my Garlic Smashed Potatoes and Cauliflower Salad every year, and our kids ask for all three.
Jump to:
- Sweet Potato Casserole With A Streusel Topping At A Glance
- Key Ingredients
- Variations
- How To Make Sweet Potato Casserole With Streusel Topping: Step-By-Step
- Recipe Tips
- Gwen's Pro Tip
- Sweet Potato Casserole With Streusel Topping FAQ's
- More Side Dishes To Enjoy
- Sweet Potato Casserole With A Pecan Streusel Topping
Round out the holiday table with a few more make-ahead sides. I love serving this casserole with Cornbread, Cranberries, and Green Beans, both simple enough to prep the day before so you're not stuck in the kitchen on the day itself.
Key Ingredients
You will need the following ingredients to make this Sweet Potato Casserole:
- Flour - I use a gluten-free 1:1 all-purpose blend in the streusel. I tested it side by side with regular all-purpose flour and couldn't tell the difference in texture or browning.
- Milk - I tested this with whole milk and with half-and-half. Half-and-half gives the base a richer, more custard-like texture if you want to dress it up for company. Milk keeps things lighter for a weeknight-easy version.
- Pecans - This is the same pecan streusel I use on my Carrot Casserole. I tested it on both and it holds its crunch even after the casserole rests, which is what makes it worth the extra few minutes.rence.
See the recipe card for quantities.
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Variations
- Cinnamon - I tested a quarter teaspoon in the streusel and it warms up the flavor without overpowering the pecans. Add it if you like a little spice with your holiday sides.
- Raisins or Cranberries - Stir a cup into the potato base if you want some chewiness in every bite.
- Marshmallows - Skip the streusel and top the casserole with mini marshmallows instead, then broil for a couple minutes at the end. Watch closely. They go from golden to burnt fast.
- Sugar - Maple syrup works in place of the granulated sugar in the potato base. I tested this and the casserole came out slightly softer, so give it a few extra minutes in the oven if you go this route.
- Nuts - Swap the pecans for oats if you need this nut-free. I tested it and the topping is less crunchy but still holds together well.
- Milk - Plant-based milk works fine here. I've used almond milk with no issues.
- Canned Sweet Potatoes - You can use canned yams or sweet potatoes to skip the roasting step. It's a fast hack, but I tested it against the roasted version and the flavor comes out noticeably flatter.
How To Make Sweet Potato Casserole With Streusel Topping: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 375℉. Line a roasting pan with parchment. Roast the potatoes for 45-60 minutes until they are soft and easy to mash. Spray a 9x13 inch casserole dish with a non-stick spray and set aside.
Turn down the oven to 350 degrees Fahrenheit.
Let the potatoes cool. Peel them and place the the fleshy interior into a large bowl and mash.
Step 2: Add the sugar, butter, eggs, vanilla, and milk. Mix to combine.
Place the sweet potato mixture into the casserole dish.
Step 3: Prepare the topping. Combine the melted butter, brown sugar, flour, and pecans in a bowl. Mix to combine.
Step 4: Using your fingers or a spoon, top the sweet potato casserole with the topping until the entire top has been filled. Bake for 25 minutes. Cool slightly before serving.
Recipe Tips
- Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes before adding them to the streusel. It deepens the nutty flavor and gives you a better crunch than untoasted pecans.
- Double the topping. You'll thank me later if you end up with more than this recipe calls for.
- Make the topping ahead of time and refrigerate it until you're ready to use it.
Gwen's Pro Tip
I roast the sweet potatoes ahead of time. You can roast them up to 24 hours in advance and store them in an airtight container in the refrigerator.
Sweet Potato Casserole With Streusel Topping FAQ's
This is typically from the water used to boil the potatoes. Make sure you drain them well.
Yes you can; however, note that you will lose flavor. Roasting brings out the sweetness of the sweet potatoes and will add more depth.
No, yams and sweet potatoes are not the same. Yams have rough, dark skin and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth red skin and a softer flesh (when cooked). They are sweeter when cooked.
Yes. Half-and-half makes the base richer and more custard-like. Whole milk keeps it lighter.
More Side Dishes To Enjoy
Let me know your thoughts on the Sweet Potato Casserole With Pecan Streusel Topping by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Sweet Potato Casserole With A Pecan Streusel Topping
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Equipment
Ingredients
Potatoes
- 3 cups sweet potatoes about 3 large potatoes
- ½ cup sugar
- ½ cup butter melted
- 2 eggs beaten
- 1 teaspoon vanilla extract
- ⅓ cup milk or plant-based milk
Topping
- ⅓ cup butter melted
- 1 cup brown sugar
- ½ cup gluten free 1:1 flour blend or all-purpose flour if not gluten free
- 1 cup pecans toasted, chopped
Instructions
Potatoes
- Preheat the oven to 375℉. Line a roasting pan with parchment.
- Roast the potatoes for 45-60 minutes until they are soft and easy to mash.
- Spray a 9x13 casserole dish with a non-stick spray and set aside.
Potato layer
- Turn down the oven to 350℉.
- Let the potatoes cool. Peel them and place the the fleshy interior into a large bowl and mash.
- Add the sugar, butter, eggs, vanilla, and milk. Mix to combine.
- Place the sweet potato mixture into the casserole dish.
Topping
- Chop the pecans into a desired size. I like them slightly larger for better crunch.
- Combine the pecans in a bowl with the brown sugar, gluten free flour, and butter. Mix.
- Using your fingers, top the potatoes with the pecan mixture until the entire top has been filled.
- Bake for 25 minutes. Cool slightly before serving.
Gwen Wolken says
These are delicious and you won't know that they are gluten free!