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Sweet Potato Casserole with Pecan Crumble

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 in square dish
This sweet potato casserole is an all-time favorite

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.

Sweet Potato Casserole with Pecan Streusel in White Dish
If you love crunchy pecan-brown sugar streusel, double the topping

Your strategy for success

The first step is buying the right kind of sweet potatoes. If you want to buy sweet potatoes several days early, here’s how to store them correctly so your sweet potatoes stay fresh and flavorful.

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.

Sweet Potato Casserole with Serving Spoon
Even the kids will devour this sweet potato casserole.

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:


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sweet potato casserole with pecan streusel in square dish

Sweet Potato Casserole with Crumble

5 from 16 reviews

  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins

Yield: 20 1x

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle pecan topping evenly over casserole. Bake at 350F until casserole is set and topping bubbles. About 1 hour. Serve warm, and enjoy!

Notes

*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!

If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

  • Serving Size: 1
  • Calories: 186
  • Sugar: 14.3 g
  • Sodium: 268.8 mg
  • Fat: 5.4 g
  • Carbohydrates: 32.2 g
  • Protein: 3.5 g
  • Cholesterol: 43.3 mg
  • Author: Chew Out Loud
  • Category: Side
  • Method: Bake
  • Cuisine: American

Keywords: Sweet Potato Casserole, Pecan Streusel

More of our favorite holiday sides:

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Recipe rating

40 comments

    • Natalie

    This casserole looks amazing. It’s perfect for upcoming holidays and family gatherings. I’m saving this recipe on my list to try. Thanks!

    • Ramona

    Wow, this recipe looks super interesting and I am loving the different flavour combinations in this! Thank you for sharing this, I cant wait to give it a go!

    • Leslie

    This is my absolute favorite way to eat sweet potatoes! You cannot beat that pecan streusel topping!

    • Stine Mari

    That crisp pecan crumble top is perfect with the soft and creamy sweet potatoes, yum!

    • Dee Frances

    I never knew there is such a thing as the right sweet potato, this is amazing, thank you for sharing. Can’t wait to make this.

    • Jere Cassidy

    If I make this sweet potato casserole I won’t want to eat anything else, and that topping looks amazing. I agree, sweet potatoes are best roasted in the oven.

      • chewoutloud

      Yeah, the topping is pretty tempting all on its own 😉

    • Mama Maggie’s Kitchen

    My mouth is watering. I have to make this tonight!

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