Cooking, Baking & Cocktail Shaking

Pecan Streusel Topped Sweet Potato Casserole

Creamy mashed sweet potatoes topped with a crunchy brown sugar pecan streusel.

Pecan Streusel Topped Sweet Potato Casserole from

Turkey Day is only 13 days away. Are you ready? I’m not.

I haven’t prepared my menu, my pantry isn’t stocked, and I don’t have an organic, grass-fed, free-range gobbler on the bottom shelf of my refrigerator.

I suppose I better hurry it up if I’m going to feed people. If not, I’m going to have one angry crowd on my hands.

I did, however, get it together long enough to help you with your Thanksgiving menu. Every year, I make this pecan streusel topped sweet potato casserole. I adopted the recipe from my girlfriend at work and have been making this casserole every year for the past six years. It’s so good!

I love it. Squirrel loves it. My family loves it. I tried replacing it with a different sweet potato dish one year and got hell for it. A bunch of whining adults is all it took for the dish to stay on the menu.

Pecan Streusel Topped Sweet Potato Casserole from

The sweet potatoes get whipped with melted butter, eggs, and a bit of sugar, creating thick, custardy mashed sweet potatoes with a hint of sweetness. The pecan streusel is buttery, nutty, and perfectly sweet.

After the casserole comes out of the oven, the potatoes are bubbly and the streusel is perfectly brown and crunchy. Crack through the nutty goodness to get to the velvety potato center.

Pecan Streusel Topped Sweet Potato Casserole from

One helping isn’t enough.

Pecan Streusel Topped Sweet Potato Casserole
Recipe Type: Side Dish
Author: Jennie
Prep time:
Cook time:
Total time:
Serves: 8
  • Sweet Potatoes
  • 2 (29-ounce) cans sweet potatoes, drained
  • 1/2 cup sugar
  • 1 stick unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Pecan Streusel
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/3 cup unsalted butter, melted and cooled
  1. Preheat the oven to 375 degrees F. Butter a 8-inch by 8-inch casserole dish.
  2. Add the sweet potatoes, sugar, and melted butter to a large bowl. Using a hand mixer, whip until smooth. Add the eggs and vanilla extract and whisk until fully incorporated.
  3. Transfer the sweet potatoes to the buttered casserole.
  4. In a medium-sized bowl, stir together brown sugar, flour, and pecans. Slowly drizzle in the melted butter. Mix until all of the ingredients are evenly coated with the butter.
  5. Top the sweet potatoes with the streusel. Bake for 35 minutes.


21 Responses to “Pecan Streusel Topped Sweet Potato Casserole”

  1. #
    Rebecca @ Dorm Room Baker — November 15, 2013 at 12:07 pm

    This looks absolutely amazing. I would eat this over marshmallow-covered potatoes any day! Now I just have to convince my aunt to let me make the sweet potato casserole this year…


  2. #
    Jessica @ A Kitchen Addiction — November 15, 2013 at 2:09 pm

    Love that layer of pecan streusel! I still have to finalize my menu, too!


  3. #
    Stefanie @ Sarcastic Cooking — November 15, 2013 at 3:16 pm

    I love the crunch with the creamy sweet potatoes.


  4. #
    shannon — November 15, 2013 at 7:47 pm

    Am I ready? AM I READY?!?!?! Jennie, i’m still wondering where September and October went, so it’s safe to say no. :) I’m getting there: i always feel like no matter when you actually start to prepare, it all manages to fall into place.
    You never steer me wrong with the holiday food, either. I’d totally eat this: the strusel on top of the sweet potatoes must make it almost dessert-like, and i like that. :) every time thanksgiving rolls around, i remember that two years ago, i made your grandma’s rolls, and they were a huge hit. Not to mention they marked my first successful dinner roll. So maybe this year you can help me plan. :)


  5. #
    Stephanie @ Eat. Drink. Love. — November 16, 2013 at 2:08 am

    This casserole is so perfect! I love me a streusel topping!


  6. #
    Jenn and Seth — November 16, 2013 at 7:29 pm

    this looks AMAZING! love that stresusel topping!


  7. #
    Kate | Food Babbles — November 16, 2013 at 8:38 pm

    I’m SO unprepared!! I haven’t even begun to think about my menu AND I’m going away next week and will return 3 days before Thanksgiving wildly unprepared. At least now I can say I’ve done some planning because I will definitely be making this sweet potato casserole. This looks incredible! Love the streusel topping. YUM!


  8. #
    Laura Dembowski — November 17, 2013 at 9:31 am

    I’ll come over for Thanksgiving and you don’t have to make anything but this. The perfect side dish!


  9. #
    mjskit — November 18, 2013 at 1:24 am

    No I’m not ready for Thanksgiving, but with this casserole, you certainly are. This would go great with smoked turkey!


  10. #
    Stacy | Wicked Good Kitchen — November 19, 2013 at 8:11 am

    YUM! Love this recipe, Jennie! No wonder you caught hell for not making it one year. Inviting styling and photography here, too. Thanks for sharing, girl. Pinning!


    • Jennie replied November 19th, 2013 at 12:28 pm

      Thanks, Stacy. Yeah, I won’t make that mistake again.


  11. #
    Amy @ Elephant Eats — November 19, 2013 at 2:30 pm

    The sweet potato side dish at our Thanksgiving table is one of the few recipes that we try a new one each year (as opposed to the favorites that aren’t allowed to be changed)…so I might have to submit this for consideration to the Family Thanksgiving council ;) Looks delicious!


  12. #
    Lindsey @ American Heritage Cooking — November 19, 2013 at 6:31 pm

    Thankyouthankyouthankyou! Clearly you read my mind and realized that I was having a Thanksgiving related meltdown. Hosting my new in-laws and I am in no way prepared. The one thing the brother in-law requested was a sweet potato dish and I have been freaking out. You just saved me hours on Pinterest because I trust you when you say this is the best.


  13. #
    Rachel @the dessert chronicles — November 19, 2013 at 8:37 pm

    This is my favorite dish every Thanksgiving! I have never made it with a pecan streusel and I definitely need to try this!


  14. #
    Marika — November 24, 2013 at 4:23 pm

    How many cooked sweet potatoes would I use instead of the canned sweet potatoes? Thank you!


    • Jennie replied November 24th, 2013 at 7:33 pm

      I usually use 6 mashed sweet potatoes.


  15. #
    Leslie — November 24, 2013 at 8:25 pm

    I just made this.. Absolutely amazing!! Im a big sweet potato lover and this totally surpassed any recipe ive ever had. The only thing I changed was instead of using can sweet potatoes, I used fresh ones that I just boiled and peeled. Nonetheless this recipe was awesome. Thanks for sharing!


    • Jennie replied November 25th, 2013 at 9:32 am

      Hi Leslie! Thank you so much for visiting. I’m so happy to hear that you loved this recipe. Thank you so much for taking the time to leave a comment. Happy Thanksgiving!


  16. #
    Stacey — November 27, 2013 at 6:00 pm

    Have you ever made this ahead of time & refrigerated overnight?


  17. #
    Baked Potatoes Oven — January 14, 2014 at 4:33 am

    The color of this dish looks so yummy and the ingredients what you told mate is really easily available and hope when i try this dish its comes out good …



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