This Sweet Potato Casserole with Pecan Crumble is always popular on the holiday table. Kids and adults alike simply can’t get enough of this sweet potato recipe with amazing streusel topping. Bonus: you can prepared this dish ahead of time.
Sweet Potato Casserole with Pecan Streusel Topping
It’s almost time for THE favorite sweet potato casserole gets to make its highly anticipated appearance on the holiday table. This is one of those best recipes that receives heaps of compliments and requests every year. Even people who don’t typically like sweet potato anything – even they will fall head over heels for this mouthwatering dish.
I myself wasn’t a huge sweet potato casserole kind of gal until I met this recipe. Instantly converted. This sweet side dish has graced both potluck tables and formal tables alike every year in our family ever since.
In fact, we originally shared this recipe several years ago and just had to bring it back for all y’all who missed it way back then. It’s that good.
Your strategy for success
We highly recommend roasting your sweet potatoes in the oven ahead of time, as that gives potatoes time to cool enough to handle without burning yourself. Having them roasted early also frees up your oven for that brined turkey or honey ham. It’s easy to roast a big batch of sweet potatoes and use the extras for a lovely sweet potato hummus.
Likewise, the nutty-crunchy pecan brown sugar streusel can be fully mixed together up to several days ahead of time – cover and chill until ready to sprinkle onto casserole. Tip: this streusel is so good, you may want to double it for a thicker layer of crunchy sweetness on top. You can also double the streusel recipe to use on this baked French toast casserole for an irresistible family breakfast.
Assemble everything the night before
The best low-stress tip is to totally be prepare this awesome sweet potato casserole the night before. It’s a holiday lifesaver; just cover, chill, and bake the next day. On the day of the Big Meal, you can even bake it an hour or two ahead of dinner time and keep warm until ready to serve.
Leftovers are delicious the next day; we recommend heating it up in the oven uncovered so the topping can crisp up again. Or, if you’ve still got baking gusto left in you, try this sweet potato bread that specifically makes use of leftover sweet potato casserole so nothing goes to waste.
Try this Cinnamon Roasted Butternut Squash, too:
- 5 lb red-skinned sweet potatoes
- 4 large eggs
- 3 T pure maple syrup
- 2 T vanilla extract
- 1 T fresh lemon juice
- 2 tsp table salt
- For Streusel Topping:
- 1 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup chilled butter, cut into pieces
- 2 tsp cinnamon
- Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together. Cover and chill until ready to use.
- Wrap each sweet potato in foil and bake at 400F for about 1 hour, or until potatoes are easily pierced by fork and very soft. Actual bake time depends on size of potatoes. Let cool enough to handle. Remove sweet potato skins, and mash potatoes well in a large bowl.
- In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt. Mix in the mashed sweet potatoes until smooth and incorporated. Transfer sweet potato mixture to a buttered 9×13 dish. At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.
- Sprinkle pecan topping evenly over casserole. Bake at 350F until casserole is set and topping bubbles. About 1 hour. Serve warm, and enjoy!
*I always choose to cook sweet potatoes in the oven because I really like the deep roasted flavor it creates. You can also cook peeled, cubed potatoes in boiling water until very tender.
* If you want, you can make extra crumble topping, for a thicker layer of crunch on top. Up to you!
Keywords: Sweet Potato Casserole, Pecan Streusel