Creamy Sweet Potato Casserole Recipe with Pecan Topping

Posted on November 22, 2025

The first time I made this creamy sweet potato casserole with pecan streusel, I knew it was something special. The smell of cinnamon and nutmeg wafting through my kitchen was enough to make my mouth water. When I pulled it out of the oven, the bubbling sweet potatoes and golden pecan topping looked like something straight out of a holiday dream. My family couldn’t resist sneaking spoonfuls before it even made it to the table! And honestly, I couldn’t blame them—it’s that good.

If you’ve ever been to a holiday dinner and thought, “I wish I could recreate this,” this recipe is your answer. It’s the perfect blend of creamy, sweet, and crunchy textures, with just a hint of spice to warm you up. Whether you’re hosting Thanksgiving, bringing a dish for a potluck, or just want to treat yourself to a cozy dinner, this casserole is a guaranteed crowd-pleaser.

Over the years, I’ve tweaked and tested this recipe until I found the perfect balance of sweetness and texture. The pecan streusel topping is irresistibly crunchy, while the sweet potato base is silky smooth and filled with rich, buttery flavor. It’s one of those dishes that feels like a warm hug on a chilly day. Trust me—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Perfectly creamy texture: The sweet potatoes are whipped into a lush, velvety base that melts in your mouth.
Irresistible pecan streusel topping: The crunch of pecans mixed with brown sugar and butter takes this casserole to the next level.
Simple ingredients: Everything you need is easy to find at your local grocery store—or probably already in your pantry!
Quick prep: With just a little roasting and mixing, this dish comes together in no time.
Versatile: Perfect for holidays, potlucks, or even as a sweet side dish for Sunday dinner.
Family-approved: Kids and adults alike adore this comforting dish. It’s a recipe that always gets rave reviews.

What sets this recipe apart is its balance of flavors and textures. The sweet potato base isn’t overly sweet—it’s just right—and the pecan topping adds the perfect crunch to offset the creaminess. Plus, it’s a dish that feels just as good to eat as it does to make. There’s something about whipping up a casserole like this that feels nostalgic and cozy, like you’re creating a little piece of comfort for everyone to enjoy.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

Sweet potatoes: 3–4 large sweet potatoes, peeled and cubed. (Roasting brings out their natural sweetness.)
Butter: Unsalted, softened. (Adds richness to both the potato base and streusel topping.)
Milk: Whole milk or your preferred dairy-free alternative. (For creaminess.)
Brown sugar: Light or dark, depending on your preference. (For that touch of sweetness.)
Eggs: Two large eggs at room temperature. (Helps bind the casserole.)
Vanilla extract: A splash for added flavor depth.
Ground cinnamon: Just a pinch for warmth.
Nutmeg: Freshly grated if possible—it makes all the difference.
Salt: A pinch for balance.
Pecans: Chopped, for the topping. (I like using fresh pecans for extra crunch.)
Flour: All-purpose or a gluten-free option for the streusel.

Optional: If you prefer a sweeter casserole, you can add a little maple syrup to the sweet potato mixture, but trust me, the brown sugar topping adds plenty of sweetness!

Equipment Needed

Large baking sheet: For roasting the sweet potatoes.
Mixing bowls: At least two—one for the sweet potato mixture and one for the streusel.
Hand mixer or stand mixer: To whip the sweet potatoes to a creamy consistency.
Potato masher: If you prefer a more rustic texture.
9×13-inch baking dish: The perfect size for this casserole.
Rubber spatula: Helps with scraping every last bit of deliciousness into the dish.

If you don’t have a mixer, a fork or whisk will work—it just takes a little extra elbow grease. And if you want to get extra fancy, you can use a food processor to make your sweet potatoes ultra-smooth.

Preparation Method

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Spread the cubed sweet potatoes evenly on the baking sheet. Bake for 25–30 minutes or until fork-tender.
While the sweet potatoes are roasting, prepare the pecan streusel topping. In a medium mixing bowl, combine 1/2 cup of flour, 1/3 cup of brown sugar, 1/4 cup of softened butter, and 1 cup of chopped pecans. Mix until crumbly and set aside.
Once the sweet potatoes are roasted, transfer them to a large mixing bowl. Add 1/2 cup of softened butter, 1/4 cup of brown sugar, 1/3 cup of milk, 2 large eggs, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of salt.
Using a hand mixer, beat the sweet potato mixture until smooth and creamy. (You can also use a potato masher for a chunkier texture.) Taste and adjust the sweetness or seasoning if needed.
Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly into the dish.
Sprinkle the pecan streusel topping evenly over the sweet potato base.
Bake the casserole in the preheated oven for 30–35 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Let cool for 5–10 minutes before serving. Enjoy warm!

Cooking Tips & Techniques

Here are a few tips to ensure your creamy sweet potato casserole with pecan streusel comes out perfect every time:

Roast the sweet potatoes: Roasting enhances their natural sweetness and adds a subtle caramelized flavor. Avoid boiling them, as that makes them too watery.
Use room temperature eggs: This helps them blend smoothly into the sweet potato mixture without curdling.
Don’t overmix the streusel: Keep it crumbly—overmixing can turn it into a paste.
Taste as you go: Adjust the sweetness and spices in the sweet potato mixture according to your preference.
Opt for fresh pecans: Freshly chopped pecans have a better texture and flavor than pre-packaged ones.

If you find your topping isn’t browning, you can pop the casserole under the broiler for 1–2 minutes. But watch carefully—it can burn quickly!

Variations & Adaptations

Dietary adaptations: Swap the milk for almond or coconut milk to make it dairy-free. Use gluten-free flour in the streusel for a gluten-free option.
Seasonal twists: Add a handful of dried cranberries to the streusel for a festive holiday touch.
Savory version: Skip the brown sugar and streusel, and sprinkle the casserole with shredded cheddar cheese and crispy bacon for a savory side dish.
Nut-free adaptation: Replace the pecans with rolled oats for a nut-free topping that’s just as delicious.
Extra crunch: Mix crushed graham crackers into the streusel for added texture.

One of my favorite personal variations is adding a drizzle of maple syrup to the sweet potato mixture for a hint of extra sweetness. It’s a game-changer!

Serving & Storage Suggestions

This creamy sweet potato casserole is best served warm, straight out of the oven. It pairs wonderfully with roasted turkey, glazed ham, or even a simple green salad for balance.

If you’re serving this at a holiday gathering, consider garnishing it with a few extra pecans or a sprinkle of cinnamon. It’s a showstopper on any table.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop a portion in the microwave for 1–2 minutes or reheat the whole casserole in the oven at 350°F (175°C) until warmed through.

If you want to make this ahead of time, prepare the sweet potato base and streusel separately, store them in the fridge, and assemble the casserole just before baking.

Nutritional Information & Benefits

This recipe is packed with nutrients, thanks to the star ingredient: sweet potatoes! They’re an excellent source of vitamins A and C, as well as fiber and potassium.

Each serving contains approximately:

Calories: 290
Fat: 12g
Carbohydrates: 42g
Protein: 4g

Dietary notes: This recipe can easily be adapted to be dairy-free and gluten-free, making it suitable for various dietary preferences. However, it does contain pecans, so be cautious if you’re cooking for anyone with a nut allergy.

Conclusion

There’s something magical about this creamy sweet potato casserole with pecan streusel. It’s comforting, flavorful, and a true crowd-pleaser. Whether you’re cooking for the holidays or just want a delicious side dish, this recipe won’t disappoint.

Feel free to make it your own—add some dried fruit, adjust the sweetness, or try one of the variations above. No matter how you choose to customize it, this casserole is bound to become a favorite.

So, what are you waiting for? Give this recipe a try, and let me know how it turns out in the comments below. And don’t forget to share your own twists—I can’t wait to hear how you make it uniquely yours!

FAQs

Can I make this casserole ahead of time?

Absolutely! Prepare the sweet potato base and streusel separately, store in the fridge, and assemble just before baking.

Can I use canned sweet potatoes?

Yes, you can use canned sweet potatoes as a shortcut. Just make sure to drain them well before mashing.

Can I freeze this casserole?

Yes, you can freeze it after baking. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

What can I use instead of pecans?

If you’re nut-free, try using rolled oats or crushed graham crackers for the topping instead.

Can I make this casserole without eggs?

Yes, you can substitute the eggs with 1/4 cup of unsweetened applesauce or a flaxseed egg for a vegan alternative.

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