Sweet Potato Casserole with Pecan Topping
Sweet potato casserole is a fixture on Southern Thanksgiving tables, and the pecan streusel version is the one many families prefer to marshmallows: a buttery, crunchy brown sugar topping over a smooth, lightly spiced sweet potato filling. It also happens to be one of the easiest holiday sides to make a day ahead.
What Makes This Version Work
Boiled, well-drained sweet potatoes. Boiling cubed sweet potatoes is faster than roasting them whole. The important part is draining them thoroughly and letting them steam dry for a minute, so the filling is creamy rather than watery.
Eggs for structure. Two beaten eggs set the filling as it bakes, so it scoops cleanly instead of spreading like mashed potatoes.
A streusel with flour. Adding flour to the pecan, brown sugar and butter topping keeps it from melting into a syrup. It bakes into crisp, crumbly clusters.
Ingredient Notes
- Sweet potatoes: Orange-fleshed varieties such as Garnet or Jewel give the best color and sweetness. Three pounds is about 5 medium potatoes. Two 29-ounce cans of drained, mashed sweet potatoes can replace fresh in a pinch.
- Sugar: The filling uses both white and brown sugar. Many people find it sweet enough with half the white sugar, especially since the topping is sweet.
- Whole milk: Heavy cream makes it richer; evaporated milk works too.
- Pecans: Toasting them in a dry skillet for 4 to 5 minutes before chopping deepens the flavor. Walnuts are a good substitute.
- Spices: Cinnamon and nutmeg keep it warm but not overly spiced. A pinch of ginger is a nice addition.
Cues for Each Step
Start the sweet potatoes in cold water and boil until a fork slides in with no resistance, about 15 minutes. Drain well and return them to the warm pot for a minute so excess water steams off.
Mash or beat the potatoes until smooth before adding the eggs, and let them cool for a few minutes so the eggs do not start to cook.
The streusel should look like damp, clumpy sand. Scatter it in an even layer. The casserole is done when the topping is deep golden and the filling is set at the center, 35 to 40 minutes at 350°F.
Common Mistakes
- Watery filling. Sweet potatoes not drained well, or undercooked and hard to mash smooth.
- Stringy texture. Some sweet potatoes are fibrous. Beating them with a hand mixer wraps the strings around the beaters, which you can then rinse off.
- Soggy topping. Adding the streusel too early when making ahead. Add it just before baking.
- Too sweet. Reduce the filling sugar; the topping provides plenty of sweetness.
Variations
- Marshmallow topping: Skip the streusel and cover with mini marshmallows for the last 10 minutes of baking, until puffed and golden.
- Half and half: Top half the dish with streusel and half with marshmallows to please everyone.
- Bourbon: Add 2 tablespoons of bourbon to the filling.
- Less sweet: Cut the white sugar in the filling to ¼ cup and add a pinch more salt.
Make-Ahead, Storage and Reheating
Prepare the filling up to 2 days ahead, spread it in the dish, cover and refrigerate. Store the streusel separately in a covered container in the refrigerator. On the day, sprinkle on the streusel and bake, adding 10 minutes since the dish starts cold.
Leftovers keep for 4 days in the refrigerator. Reheat in a 350°F oven for 15 to 20 minutes to keep the topping crisp. The baked casserole freezes for up to 3 months; the topping softens slightly after thawing.
Frequently Asked Questions
Is sweet potato casserole a side dish or a dessert?
It is traditionally served as a side dish at Thanksgiving, alongside turkey and stuffing, though it is sweet enough that some families treat it like dessert.
Can I use canned sweet potatoes?
Yes. Drain two 29-ounce cans well and mash them. Canned yams in syrup are sweeter, so reduce the sugar.
Can I bake the sweet potatoes instead of boiling?
Yes. Roast them whole at 400°F for 45 to 60 minutes until soft, then scoop out the flesh. Roasting gives a slightly deeper, caramelized flavor.
How far ahead can I make it?
Up to 2 days for the unbaked filling, with the topping stored separately.
Sweet Potato Casserole with Pecan Topping
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or nonstick cooking spray.
- Place the cubed sweet potatoes in a large stockpot and cover them with cold water. Bring to a boil over medium-high heat and cook for 15 minutes until fork-tender.
- Drain the sweet potatoes thoroughly and return them to the pot or a large mixing bowl. Mash until smooth.
- Add 0.5 cup melted butter, 0.5 cup granulated sugar, 0.25 cup brown sugar, 0.5 cup whole milk, 2 beaten eggs, 1 tsp vanilla extract, 0.5 tsp ground cinnamon, 0.25 tsp ground nutmeg, and 0.25 tsp salt to the sweet potatoes.
- Beat or whisk the sweet potato mixture until smooth and creamy, then spread evenly into the prepared 9x13-inch baking dish.
- In a medium mixing bowl, combine 1 cup packed brown sugar, 0.5 cup all-purpose flour, 1 cup chopped pecans, and the remaining 0.25 tsp salt.
- Pour 0.5 cup melted butter into the pecan mixture and stir with a fork until crumbly streusel forms.
- Scatter the pecan topping evenly over the sweet potato layer in the baking dish.
- Bake at 350°F for 35 to 40 minutes, until the topping is golden brown and the casserole is set.
- Let the casserole cool for 10 minutes before serving warm.
