Sweet Potato Casserole with Pecan Streusel for Thanksgiving

Sweet Potato Casserole with Pecan Streusel is a classic Thanksgiving side dish that brings together the natural sweetness of mashed sweet potatoes and the crunchy, buttery goodness of a pecan…

By Emily
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September 28, 2025
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Reading time: 6 min

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Sweet Potato Casserole with Pecan Streusel is a classic Thanksgiving side dish that brings together the natural sweetness of mashed sweet potatoes and the crunchy, buttery goodness of a pecan streusel topping. The contrast between the soft, creamy base and the crisp nuts on top makes every bite feel special and comforting.

I love making this casserole because it feels like a warm hug on a plate. The pecan streusel adds just the right amount of texture and flavor, turning a simple dish into something memorable. Whenever I serve this, it’s the one that gets the most compliments and often disappears first from the table.

My favorite way to enjoy this dish is fresh out of the oven, when the topping is perfectly golden and the sweet potatoes are still warm. It’s great as a side for turkey, but honestly, I wouldn’t mind having it for breakfast the next day either! If you want a little extra touch, try adding a sprinkle of cinnamon or a drizzle of maple syrup over the top before baking.

How Do You Make the Perfect Crunchy Pecan Streusel?

Getting a crumbly, crunchy streusel topping is key to this dish’s success. Here’s how I do it:

• Keep the butter cold before mixing; this helps small chunks stay intact.
• Use your fingers or a pastry cutter to mix the butter with dry ingredients. Stop when it looks like coarse crumbs with some bigger bits.
• Spread the topping evenly over the sweet potatoes without pressing it down — this lets it bake up crisp.
• Bake at 350°F for 30-40 minutes and watch for a golden brown color on the topping.

This simple method means you get a crunchy, sweet, and flavorful topping that complements the soft sweet potato base perfectly.

Equipment You’ll Need

• Large pot – to boil the sweet potatoes until tender, making mashing easy and smooth.
• Potato masher or electric mixer – helps you get a creamy sweet potato base without lumps.
• Mixing bowls – one for the sweet potato mixture, another for the streusel topping, to keep things organized.
• 9×13-inch baking dish – fits the casserole perfectly and allows even baking of the topping.
• Pastry cutter or your fingers – for mixing the streusel, breaking butter into small crumbs easily.

Flavor Variations & Add-Ins

• Add mini marshmallows on top during the last 5 minutes of baking for a sweet, gooey twist loved by kids.
• Mix in cooked, crumbled bacon for a salty contrast that pairs well with the sweetness.
• Stir in maple syrup instead of some sugar for a richer, natural sweetness and fall flavor.
• Sprinkle a pinch of ground ginger or cloves into the sweet potato mixture for extra warmth and spice.

How to Make Sweet Potato Casserole with Pecan Streusel for Thanksgiving

Ingredients You’ll Need:

For the Sweet Potato Base:

• 4 large sweet potatoes (about 3 pounds), peeled and chopped
• ½ cup granulated sugar
• ¼ cup unsalted butter, melted
• ½ cup milk (whole or 2%)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Pecan Streusel Topping:

• 1 cup pecans, roughly chopped
• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into small pieces

How Much Time Will You Need?

This recipe takes about 15-20 minutes to prep, around 15-20 minutes to boil the sweet potatoes, and 30-40 minutes to bake. So, plan for roughly 1 hour total from start to finish.

Step-by-Step Instructions:

1. Preparing the Sweet Potatoes:

Preheat your oven to 350°F (175°C). Put the peeled and chopped sweet potatoes in a large pot, cover them with water, and bring it to a boil. Cook until the sweet potatoes are very tender, about 15-20 minutes. Drain the water well.

2. Making the Sweet Potato Base:

Transfer the hot sweet potatoes to a large bowl and mash them until smooth. Add the sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix everything together until it’s creamy and well combined.

3. Preparing the Pecan Streusel Topping:

In another bowl, mix the chopped pecans, flour, brown sugar, cinnamon, and salt. Then add the cold butter pieces. Use your fingers or a pastry cutter to work the butter into the dry mix until you have coarse crumbs with some larger chunks.

4. Assembling and Baking the Casserole:

Lightly grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish, then sprinkle the pecan streusel all over the top. Bake in the oven for 30-40 minutes, until the topping is golden and crisp, and the filling is hot.

5. Serving:

Take the casserole out of the oven and let it sit for a few minutes. Serve warm alongside your favorite holiday dishes and enjoy!

Can I Use Frozen Sweet Potatoes for This Casserole?

Yes, you can! Just make sure to thaw them completely and drain any excess moisture before mashing. This helps keep the casserole from becoming too watery.

How Do I Store Leftovers?

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the topping crispy.

Can I Make This Dish Ahead of Time?

Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate overnight. When ready, bake as directed, adding a few extra minutes if needed.

What Can I Substitute for Pecans?

If you don’t have pecans, walnuts or almonds work well too. Just chop them roughly and use the same amount for the streusel topping.