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The Best Sweet Potato Casserole with Buttery Pecan Crunch Topping

Close-up of a rich, orange slice of sweet potato casserole topped with a crunchy pecan streusel topping.
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Make this creamy sweet potato casserole with a buttery pecan streusel topping. This classic holiday side dish is easy to prepare and perfect for Thanksgiving or Christmas dinners.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter.
  2. Place the cubed sweet potatoes in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are very tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Return the drained sweet potatoes to the hot pot. Add the 1/2 cup melted butter, granulated sugar, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt.
  4. Use a potato masher or an electric mixer on low speed to mash the mixture until it is smooth and creamy. Do not overmix.
  5. Spread the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the topping: In a medium bowl, combine the brown sugar, flour, and chopped pecans. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  7. Sprinkle the pecan topping evenly over the sweet potato layer.
  8. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  9. Let the casserole rest for 5 minutes before serving. This is a great make ahead casserole option.

Notes

  • For a Ruth Chris Style Sweet Potato Casserole variation, omit the pecans from the topping and use 1 1/2 cups of mini marshmallows instead, sprinkling them on for the last 10 minutes of baking until puffed and golden.
  • You can boil the sweet potatoes ahead of time. Store the mashed mixture in the refrigerator for up to two days before adding the topping and baking.
  • If you prefer a richer flavor, substitute the milk with heavy cream.

Nutrition

Find it online: https://completelyyummy.com/best-sweet-potato-casserole-pecan-crunch/