Sweet Potato Casserole with Toasted Pecan Streusel

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Sweet Potato Casserole with Toasted Pecan Streusel pairs fluffy, warmly spiced sweet potatoes with a crisp, buttery brown sugar topping. It is a comforting holiday side dish with plenty of toasted pecan crunch.

Yield: 12 side-dish servings
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes, including 10 minutes of resting

Quick Ingredients

Sweet potato filling: 3 pounds sweet potatoes, weighed before peeling; 6 tablespoons unsalted butter, melted; 1/2 cup heavy cream; 1/3 cup packed light brown sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon fine sea salt.
Pecan streusel: 1 cup coarsely chopped pecans; 3/4 cup all-purpose flour; 1/2 cup packed light brown sugar; 6 tablespoons cold unsalted butter, cubed; 1/2 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt.
For the baking dish: 1 teaspoon softened unsalted butter.

Do This

1. Heat the oven to 350°F (177°C). Butter a 9-by-13-inch, approximately 3-quart baking dish. Peel the sweet potatoes and cut into 1-inch cubes.
2. Cover the potatoes with cold water by 1 inch. Bring to a boil, then simmer for 15 minutes, until very tender. Drain and let steam-dry for 2 minutes.
3. Meanwhile, toast the pecans in a dry skillet over medium-low heat for 4 minutes, stirring frequently. Transfer to a plate to cool.
4. Mash the potatoes, then briefly whip with the melted butter, cream, 1/3 cup brown sugar, vanilla, cinnamon, nutmeg, and salt.
5. Mix the flour, 1/2 cup brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly, then stir in the cooled pecans.
6. Spread the filling in the prepared dish, scatter the streusel evenly over it, and bake uncovered for 35 minutes, until golden and hot throughout.
7. Rest for 10 minutes before serving warm.

Why You’ll Love This Recipe

A lovely contrast of textures: Soft, whipped sweet potatoes meet a crisp, nutty crumble.
Warm holiday flavor: Brown sugar, vanilla, cinnamon, and a little nutmeg complement the potatoes without overpowering them.
No eggs needed: The filling stays creamy and spoonable rather than firm or custardy.
Easy to prepare ahead: Make the filling and topping separately, then assemble just before baking.

Grocery List

Produce: 3 pounds orange-fleshed sweet potatoes, such as Garnet or Jewel.
Dairy: 12 tablespoons plus 1 teaspoon unsalted butter total; 1/2 cup heavy cream. Two standard 4-ounce sticks of butter provide enough.
Pantry: 1 cup coarsely chopped pecans; 3/4 cup all-purpose flour; 5/6 cup packed light brown sugar total, measured as 1/3 cup plus 1/2 cup; 2 teaspoons vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 teaspoon fine sea salt.

Full Ingredients

For the Whipped Sweet Potato Filling

3 pounds (1.36 kilograms) orange-fleshed sweet potatoes, weighed before peeling, then peeled and cut into 1-inch cubes
6 tablespoons (85 grams) unsalted butter, melted
1/2 cup (120 milliliters) heavy cream, at room temperature
1/3 cup (67 grams) packed light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt

For the Toasted Pecan Streusel

1 cup (110 grams) coarsely chopped pecans
3/4 cup (90 grams) all-purpose flour, spooned into the measuring cup and leveled
1/2 cup (100 grams) packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
6 tablespoons (85 grams) cold unsalted butter, cut into 1/2-inch cubes

For the Baking Dish

1 teaspoon (5 grams) softened unsalted butter

Sweet Potato Casserole with Toasted Pecan Streusel – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven, baking dish, and potatoes

Position an oven rack in the center of the oven and preheat to 350°F (177°C). Grease the bottom and sides of a 9-by-13-inch, approximately 3-quart baking dish with 1 teaspoon softened butter.

Peel the sweet potatoes and cut them into roughly 1-inch cubes. Keeping the pieces similar in size helps them cook evenly. Set the heavy cream out while you work so it can lose its refrigerator chill.

Step 2: Cook and thoroughly drain the sweet potatoes

Place the sweet potato cubes in a large pot and add enough cold water to cover them by 1 inch. Bring to a boil over high heat, allowing approximately 10 minutes. Reduce the heat to maintain a steady simmer and cook for 15 minutes, or until a fork slides through the pieces without resistance.

Drain thoroughly in a colander, then return the potatoes to the warm pot with the heat turned off. Leave uncovered for 2 minutes to let excess moisture evaporate. This small step keeps the filling creamy rather than watery.

Step 3: Lightly toast the pecans

While the potatoes cook, place the chopped pecans in a dry skillet over medium-low heat. Toast for 4 minutes, stirring frequently, until fragrant and just slightly darker. Immediately transfer them to a plate and let cool while you finish the filling.

The pecans will toast further in the oven, so aim for lightly toasted rather than deeply browned. Do not leave them in the hot skillet, where they can continue cooking and scorch.

Step 4: Whip the sweet potato filling

Mash the drained sweet potatoes in the pot until no large pieces remain. Add the 6 tablespoons melted butter, heavy cream, 1/3 cup brown sugar, vanilla, 1 teaspoon cinnamon, nutmeg, and 1/2 teaspoon salt.

Using a handheld mixer on low speed, beat for 30 to 60 seconds, just until smooth and fluffy, scraping down the sides as needed. Alternatively, mash thoroughly by hand for a slightly more rustic texture. Spread the filling evenly in the prepared baking dish.

Step 5: Make the buttery pecan streusel

In a medium bowl, stir together the flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Break up any firm brown sugar lumps.

Add the cold butter cubes. Work them into the dry ingredients with a pastry blender, two forks, or your fingertips until the mixture forms coarse crumbs with a few pea-size butter pieces remaining. Stir in the cooled toasted pecans. The mixture should look crumbly, not like a smooth paste.

Step 6: Top and bake until golden

Scatter the streusel evenly over the sweet potato filling, leaving the crumbs loose rather than pressing them down. Bake uncovered at 350°F (177°C) for 35 minutes, until the topping is golden brown and the filling is hot throughout. For a measurable check, the center should reach 165°F (74°C).

If the pecans begin browning too quickly, loosely tent the dish with foil for the remaining baking time. Oven performance varies, so continue baking as needed if the center has not reached temperature.

Step 7: Rest briefly and serve warm

Set the casserole on a heatproof surface and let it rest, uncovered, for 10 minutes. This allows the filling to settle slightly and the streusel to crisp as it cools. Serve with a large spoon, making sure each portion includes both the creamy sweet potatoes and the crunchy pecan topping.

Pro Tips

Choose orange-fleshed sweet potatoes: Garnet and Jewel varieties give the filling its rich color, natural sweetness, and moist texture.
Drain well: Do not add cooking water to the filling. Excess moisture can make the casserole loose and soften the streusel from underneath.
Keep the topping butter cold: Small pieces of cold butter create distinct, crisp crumbs as the casserole bakes.
Leave some larger crumbs: Gently squeeze a few small handfuls of streusel together, then break them over the filling for extra-crunchy clusters.
Plan around the oven: The timing assumes about 25 minutes to bring the potatoes to a boil and simmer them, plus 35 minutes of baking. Toast the pecans and prepare the streusel while the potatoes cook.

Variations

Orange-scented filling: Add 2 teaspoons finely grated orange zest with the vanilla for a bright citrus note. Keep the cream measurement unchanged.
Gluten-free streusel: Replace the all-purpose flour with 90 grams of a gluten-free 1:1 baking flour blend. Check that the other packaged ingredients are gluten-free.
Walnut topping: Replace the pecans with 1 cup (110 grams) coarsely chopped walnuts. Toast them using the same method, watching closely for browning.

Storage & Make-Ahead

Refrigerate leftovers: Cover and refrigerate within 2 hours of baking. Store for up to 4 days. Reheat individual portions in the microwave in 30-second intervals until the center reaches 165°F (74°C); the topping will soften somewhat. To better preserve its crunch, reheat in a 350°F (177°C) oven, loosely covered, checking after 20 minutes and uncovering for the final 5 minutes.

Prepare up to 2 days ahead: Make the filling and spread it in the greased baking dish. Refrigerate promptly, covering once chilled. Make the streusel with the cooled toasted pecans and refrigerate it in a separate airtight container. Keeping the topping separate prevents it from absorbing moisture.

Bake from chilled: Use a baking dish rated for refrigerator-to-oven use and follow its manufacturer’s guidance. Cover the chilled filling with foil and heat at 350°F (177°C) for 20 minutes. Remove the foil, scatter the streusel over the filling, and bake uncovered for 35 to 40 minutes more, until golden and the center reaches 165°F (74°C). Rest for 10 minutes before serving. These additional baking minutes are not included in the main recipe timing.

Freeze ahead: Freeze the cooled filling and unbaked streusel separately in airtight, freezer-safe containers for up to 2 months. Thaw both overnight in the refrigerator, transfer the filling to the prepared baking dish, and follow the chilled baking instructions.

Nutrition (per serving)

Estimated for 1/12 of the casserole, including the pecan streusel. Values will vary with the ingredients used and the amount of peel removed.