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Best Easy Sweet Potato Casserole with Pecan Streusel

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This creamy sweet potato casserole with a buttery pecan streusel topping is the ultimate comfort food side dish. Perfect for Thanksgiving, potlucks, or any cozy meal, it’s budget-friendly, make-ahead friendly, and picky eater approved.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium)
  • 1/2 cup unsalted butter, melted
  • 1/3 cup milk (whole milk preferred)
  • 1/4 cup brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon (optional)
  • Pinch of nutmeg
  • 1 cup pecans, chopped
  • 1/2 cup brown sugar, packed (for streusel)
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • 1 cup mini marshmallows (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Peel the sweet potatoes and cut into roughly 1-inch cubes. Place in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, until fork-tender. Drain well and let sit in a colander for a minute or two to steam off excess moisture.
  3. Return the drained potatoes to the pot or transfer to a large bowl. Mash until mostly smooth with a few small lumps remaining. Add the melted butter, milk, brown sugar, beaten eggs, vanilla, salt, cinnamon, and nutmeg. Stir until combined and the mixture is thick but scoopable.
  4. Transfer the sweet potato mixture to the prepared baking dish and spread into an even layer.
  5. In a medium bowl, combine the chopped pecans, brown sugar, flour, cinnamon, and salt. Pour the melted butter over the dry ingredients and stir with a fork until crumbly and all dry bits are moistened.
  6. Sprinkle the streusel evenly over the sweet potato base. If using marshmallows, you can add them now or wait until the last 10 minutes of baking.
  7. Bake for 30-35 minutes, until the sweet potato mixture is hot and bubbly around the edges and the streusel is golden brown. If adding marshmallows later, bake for 25 minutes, then sprinkle them on top and bake for another 10 minutes.
  8. Let the casserole rest for 5-10 minutes before serving. Serve warm.

Notes

For best results, don’t over-boil the sweet potatoes to avoid a watery casserole. Toast the pecans before using for enhanced flavor. Room temperature eggs help prevent the butter from seizing. Watch marshmallows closely to prevent burning. The casserole can be assembled up to 24 hours in advance and refrigerated; add 5-10 minutes to baking time if starting from cold.

Nutrition

Keywords: sweet potato casserole, pecan streusel, Thanksgiving side dish, easy casserole, holiday side dish, comfort food

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