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Overhead shot of sweet potato casserole with crunchy pecans and streusel topping
5 from 5 votes

Sweet Potato Casserole

A traditional sweet potato casserole with a smooth, creamy filling, and a pecan and brown sugar streusel topping is perfect for a classic thanksgiving meal.
Author Diana
Servings 12 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 4 cups chopped sweet potatoes cubed into 1-inch
  • ¼ cup butter
  • ½ cup granulated sugar
  • 2 eggs beaten
  • ½ cup milk 2%
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt

Streusel topping:

  • ½ cup light brown sugar packed
  • cup all purpose flour
  • 3 tablespoons butter cold and diced, Note 1
  • ¾ cup toasted pecans coarsely chopped, Note 2


  • To make the streusel topping, combine the brown sugar with flour. Cut in the cold butter or use your hands to rub the butter into the mixture until you get a coarse crumb (pea sized crumb). Stir in the pecans and set aside.
  • Add sweet potatoes to a saucepan, and cover with water. Bring to a boil, simmer uncovered until fork tender (10-15 minutes). Drain, mash the sweet potatoes, and allow to cool for 10 minutes.
  • Preheat oven to 350°F/180°C.
  • To the sweet potatoes, add butter, sugar, beaten eggs, milk, vanilla, and salt. Stir until well combined.
  • Transfer mixture to a 9x13 inch casserole dish or pan.
  • Spread the streusel topping over the sweet potatoes, and bake uncovered for 30 minutes or until the potatoes start to puff a little and the topping is lightly browned.


  1. Cold Butter: Use cold butter for the topping! Cold butter mixed with flour is what makes the topping super crispy.
  2. Make it Nut Free: Omit the pecans and add a tablespoon or two of flour to the topping to make up for the lost volume.
  3. Make Ahead: Make the sweet potato casserole filling, add it to the casserole dish, and refrigerate, covered. Make the streusel topping, and refrigerate that as well, in a separate dish or zip top bag.  About a half hour before you’re ready to eat, add the topping to the casserole dish and bake as directed.


Calories: 249kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 154mg | Potassium: 228mg | Fiber: 2g | Sugar: 21g | Vitamin A: 6920IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg