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The Best Sweet Potato Casserole with Pecan Crunch Topping

Close-up of rich, orange sweet potato casserole bars topped with a crunchy brown sugar streusel.
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This recipe creates a creamy sweet potato base topped with a buttery, crunchy pecan crumble. It is a comforting side dish perfect for holiday gatherings like Thanksgiving.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar (for topping)
  • 1/2 cup granulated sugar (for topping)
  • 1/2 cup cold unsalted butter, cut into small pieces (for topping)
  • 1 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the sweet potato cubes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Transfer the cooked sweet potatoes to a large bowl. Add the 1/2 cup melted butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, eggs, milk, vanilla extract, salt, and cinnamon. Beat with an electric mixer until smooth and creamy.
  4. Pour the sweet potato mixture evenly into the prepared baking dish.
  5. Prepare the topping: In a separate medium bowl, whisk together the flour, 1/2 cup brown sugar, and 1/2 cup granulated sugar for the topping.
  6. Cut in the 1/2 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  7. Sprinkle the pecan topping evenly over the sweet potato mixture.
  8. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  9. Let the casserole cool for 10 minutes before serving. This is a great Thanksgiving side dish.

Notes

  • You can prepare the sweet potato base a day ahead and store it covered in the refrigerator. Add the topping just before baking.
  • For an extra layer of flavor, substitute half of the milk with heavy cream.
  • This casserole pairs well with roasted turkey or baked ham.

Nutrition

Find it online: https://www.unfoldrecipes.com/sweet-potato-casserole-pecan-crunch-topping/