Sweet Potato Casserole is a classic side dish loved for its blend of sweet and savory flavors. This version is a must-have for more than just holiday gatherings, with a pecan streusel topping and a secret ingredient that seriously takes things to a whole new level!
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This is Hands-down the Best Sweet Potato Casserole with Streusel Topping!
This sweet potato casserole is non-negotiable in our house once cool weather hits! With a dreamy mix of toppings, it’s a win for everyone at the table, whether you’re hardcore Team Marshmallow, loyal to Team Streusel, or (like us) a bit of both since we’re a split house. You can go all-in on marshmallows for a fully “marshmallowized” top (if it’s not a word, it should be 😜), keep it classy with just streusel, or do what we do—dot pockets of toasted gooey marshmallow goodness in between buttery streusel crumbles. Every scoop becomes a delicious little surprise!
And the secret twist? A hint of fresh orange zest and juice! It sounds a bit different, but this little citrus burst brightens up the whole dish, cutting through the sweetness and adding a special touch. It’s that extra layer of flavor that keeps everyone coming back for seconds, year after year.
Sweet Potato Casserole Success Tips
- Don’t overcook the sweet potatoes. Cook them until just tender—overcooking can make the base too mushy and soggy!
- Taste as you go! Taste the sweet potato mixture before baking and adjust the sweetness or spices to your liking. That way, there are no surprises!
- Broil the marshmallows carefully. If you add marshmallows, keep a close eye on the casserole while broiling to avoid burning them. They can go from golden to burnt quickly!
Baked Sweet Potato Casserole Ingredients
- Sweet Potatoes: Use orange-fleshed sweet potatoes. If needed, scrape a little of the skin to determine the inside color.
- Butter: Butter adds a layer of richness to the mashed potato layer.
- Kosher Salt: This helps to balance out the sweet flavors!
- Brown Sugar: Light brown sugar adds a caramel-like sweet flavor. Add more or less depending on how sweet you want the casserole to be!
- Spices: You’ll need cinnamon, nutmeg and ginger to add the perfect amount of warming spice.
- Eggs: Eggs help bind the mixture and create a light and fluffy souffle-like texture!
- Orange: Adds a bit of citrusy flavor that cuts through the richness and balances the sweetness! You’ll use the zest and fresh orange juice.
For the Streusel Topping
- Butter: Butter creates a rich, crumbly streusel mixture.
- Brown Sugar: For a bit of sweetness and a caramelized texture!
- Flour: Flour gives the streusel that perfect crumbly texture. You can use gluten-free all-purpose flour instead if necessary!
- Cinnamon: For a tad of warm spice
- Kosher Salt: To balance out the flavors!
- Pecans: Technically, these are optional, but I highly recommend adding them for an added crunch.
- Marshmallows: Also optional, if you like it, it’s extra sweet!
Get the full recipe in the recipe card below.
Recommended Tools
- These casserole dishes are my favorite! This set of three bakes beautifully and makes cleanup a breeze.
- Potato Masher makes the job easier.
How to make Sweet Potato Casserole with Pecan Topping
Step 1 – Preheat Oven and Prepare Sweet Potatoes
Preheat oven to 350°F (175°C). Butter or spray a 2 to 2 ½-quart casserole dish and set aside.
Peel and dice sweet potatoes into similar sizes. Place sweet potatoes in a large pot and fill it with cold water until just covered. Bring to a boil, reduce heat and simmer for 10-20 minutes until tender. The potatoes are done when they easily fall apart when pierced with a fork or knife. You could also roast the sweet potatoes, try my Air Fryer Sweet Potatoes, cool for 5 minutes, then peel off the skins and use the flesh.
Drain the sweet potatoes well and return them to the pot. Mash with butter, salt, cinnamon, nutmeg, brown sugar, beaten eggs, orange zest, and juice. Leave a few lumps if preferred. Taste and adjust seasoning as needed.
Step 2 – How to Make Streusel Topping
While the potatoes cook, prepare the streusel topping. In a medium bowl, mix soft (or melted) butter, brown sugar, flour, salt, and cinnamon until well combined and clumpy. Stir in nuts (optional) and refrigerate until needed.
Transfer the mashed potatoes to the greased casserole dish and smooth the top.
Sprinkle the streusel topping evenly over the potatoes.
How long to bake Sweet Potato Casserole
Bake uncovered for 40 minutes or until the topping is golden brown.
If using marshmallows, sprinkle them on top during the last few minutes and broil on the middle rack for a few minutes until golden and melty. Watch closely to prevent burning. Depending on what your family likes, add pockets of marshmallows or cover the entire streusel topping for sweetness overload! Or leave off the streusel and add the marshmallows at the end of cooking.
Let cool slightly before serving and enjoy!
Variations of Sweet Potato Pecan Casserole
- Gluten-Free: To make this casserole gluten-free, replace the flour in the streusel with a good gluten-free all-purpose flour. You can also try a blend of ½ oat flour and ½ whole oats for a nutty, hearty texture, or simply skip the streusel for a simpler dish.
- No pecans? No problem. If you prefer a nut-free version, simply omit the pecans, or substitute with oats for added crunch. Walnuts or even almonds would be delicious.
- Try maple syrup! Swap out some or all of the brown sugar in the filling for maple syrup to give the casserole a rich, earthy sweetness.
- For a healthier option, reduce the sugar in the potato base for a more savory version, or substitute coconut sugar or use a Monk fruit brown sugar replacement for a more natural sweetener.
- Dairy-Free and Egg-Free: For a vegan casserole; replace the butter in the streusel and filling with a dairy-free option like vegan butter or coconut oil for a rich, creamy flavor. For the eggs, use a “flax egg” or “chia egg” by mixing 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water per egg, letting it sit to thicken before adding to the filling. These easy swaps keep the casserole just as delicious without any dairy or eggs!
What goes well with Sweet Potato Casserole?
This baked sweet potato pecan casserole goes amazingly with so many different things! Traditionally, it is served on holidays like Thanksgiving and Christmas with a full holiday spread. However, I sometimes like to serve it on a normal dinner night! Here are some of my favorite things to serve it with:
Can you make Sweet Potato Casserole ahead of time?
You bet! To make this sweet potato casserole ahead, start by preparing the base.
- Prepare and Refrigerate: Follow the recipe through mashing the sweet potatoes and adding seasonings, including the orange zest and juice. Transfer the mixture to a greased casserole dish, add streusel (or store streusel in a baggie in fridge), and cover tightly with plastic wrap or foil (hold off on marshmallows). Store in the fridge for up to 2 days. When ready to serve, take it out 30 minutes before baking to bring it to room temperature, then bake as directed, adding a few extra minutes if needed.
- Freezing Instructions: If you’re making this even further ahead, prepare the sweet potato filling but skip the toppings, as they won’t hold up in the freezer. Wrap the casserole dish tightly in two layers of plastic wrap and one layer of foil to prevent freezer burn, labeling it with the date. Freeze for up to 2 months. To bake, thaw it in the fridge for 24 hours, add the streusel just before baking, and bake as directed, adding a few extra minutes to make sure it’s heated through.
With these easy make-ahead and freezer options, this sweet potato casserole will be ready for your holiday table so you can relax and enjoy it!
How far in advance can you make Sweet Potato Casserole?
I recommend prepping no more than 2 days ahead of time. That way it’s still fresh enough and will have the desired texture after baking and serving! Or check out my freezing instructions above.
Storing and Reheating Sweet Potato Casserole with Pecans
Fridge: Cool the leftover casserole completely, then cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 3-4 days.
Oven Reheating (Preferred Method): Preheat to 350°F (175°C). Cover the casserole with foil to prevent the topping from burning. Heat for 20-30 minutes or until warmed through. For gooey marshmallows, uncover for the last 5 minutes.
Microwave Reheating: For individual portions, microwave on a plate for 1 minute at 60% power, repeating in 30-second intervals until heated through. Note: streusel may lose crispiness in the microwave.
Freezing Leftovers: Let leftovers cool, then store in airtight, freezer-safe containers or wrap well in plastic wrap, followed by foil. Freeze the whole casserole or individual portions for up to 2 months.
Reheating from Frozen: Thaw overnight in the fridge, then reheat as above (remove plastic wrap, rewrap with foil). For a crisp topping, uncover during the last 15-20 minutes. To reheat directly from frozen, bake at 350°F for 45-60 minutes until fully heated.
How long does Sweet Potato Casserole last in fridge?
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Can you freeze Sweet Potato Casserole?
Absolutely! To freeze, assemble it without the streusel topping, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to serve, thaw overnight in the fridge, remove the plastic wrap, then add the streusel topping and bake as directed.
Should you freeze Sweet Potato Casserole before or after baking it?
I recommend freezing it before baking it and before adding the streusel topping. Freezing it after baking, can change the texture of the streusel topping! However; if you have leftovers, freeze away! See my tips on freezing in the storage section above.
How to reheat Sweet Potato Casserole
For best results, reheat leftover sweet potato casserole in the oven to keep the topping crisp and delicious. Here’s how to bring it back to its original goodness:
Oven Reheating (Preferred Method): Preheat your oven to 350°F (175°C). Cover the casserole with foil to protect the topping from over-browning. Heat for 20-30 minutes until warmed through. Uncover during the last 5 minutes of baking for an extra gooey marshmallow finish.
Microwave Reheating: For a quick option, scoop individual portions onto a plate and microwave at 60% power for 1 minute, then continue in 30-second intervals until hot. Just a heads-up—the streusel will soften in the microwave.
Sweet Potato Casserole with Pecans FAQs
If you notice that the mashed sweet potato mixture needs a bit of thickening before baking, you can add a bit of flour (2 tbsp) to the mixture before assembling and baking. However; the eggs act as a binder and give the casserole a creamier, more custard-like consistency. Try it, you’ll like it! Make sure you drain your sweet potatoes well, returning them to the hot pot will help evaporate extra moisture.
Nope! In fact, I recommend not covering the casserole while baking it, to ensure a crispy streusel topping and toasty marshmallows!
Store any leftovers in an airtight container in the refrigerator for up to 4 days! There are plenty of creative ways to enjoy it again. Try mixing a scoop into your pancake batter for a sweet, fall-inspired twist, or turn it into a twice-baked sweet potato by scooping out baked sweet potato halves, mixing the flesh with leftover casserole, and baking at 375°F until golden and hot. For a quick breakfast, reheat a bit and make a cozy breakfast bowl by topping it with Greek yogurt, granola. Or, blend a spoonful with milk, a frozen banana, and a sprinkle of cinnamon for a smoothie that tastes like dessert in a glass. These ideas keep your casserole leftovers fun, fresh, and delicious!
Sweet potatoes, like many vegetables, naturally contain a lot of water, which can sometimes be released into the casserole, making it watery—a common issue with this dish! To prevent this, avoid overcooking the sweet potatoes, as this can add extra moisture; cook them until tender and drain thoroughly before mashing. Or try roasting them instead. The eggs provide stability, keeping the casserole from getting runny. Finally, bake long enough for the center to set, allowing any extra moisture to evaporate for a creamy, firm casserole every time!
Sweet potatoes and yams are not the same, though they’re often mislabeled in the U.S. What you typically see labeled as “yams” in stores are actually sweet potatoes, especially the orange-fleshed variety. True yams are starchier, less sweet, and have a rough, bark-like skin, while sweet potatoes are smoother, sweeter, and come in various colors. Yams are much rarer in the U.S. and are usually imported from Africa or the Caribbean.
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Equipment
- Microplane Premium Series
Ingredients
- 3 – 3 ½ pounds sweet potatoes about 3 large sweet potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons salted butter melted, ½ stick
- 1 teaspoons kosher salt
- ⅓ – ½ cup packed light brown sugar more for sweeter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 2 large eggs lightly beaten
- 1 small orange zested and juiced
For the Streusel Topping
- 4 tablespoons salted butter ½ stick, room temperature or melted
- ⅓ – ½ cup packed light brown sugar
- ⅓ cup all-purpose flour gluten-free all purpose flour may be substituted
- 1 teaspoons ground cinnamon
- ⅛ teaspoon kosher salt
- 1 cup pecans coarsely chopped, optional
- 1 – 1 ½ cups mini marshmallows optional
Instructions
- Preheat oven to 350°F (175°C). Butter or spray a 2 to 2 ½-quart casserole dish and set aside. I prefer more surface area, so I use a 10.5 by 7.5-inch dish or 11 x 8.
- Place peeled and diced sweet potatoes in a large pot and fill it with cold water until it is just covered. Bring to a boil, then reduce heat and simmer for 10-20 minutes, until tender. Potatoes are done when they easily fall apart when pierced with a fork or knife.3 – 3 ½ pounds sweet potatoes
Prepare Streusel Topping
- While potatoes cook, prepare the streusel topping. Mix soft (or melted) butter, brown sugar, flour, salt, and cinnamon in a bowl until well combined and clumpy. Stir in nuts (optional) and refrigerate until needed.4 tablespoons salted butter, ⅓ – ½ cup packed light brown sugar, ⅓ cup all-purpose flour, 1 teaspoons ground cinnamon, ⅛ teaspoon kosher salt, 1 cup pecans
Assemble Casserole
- Drain the sweet potatoes and return them to the pot. Mash with butter, salt, cinnamon, nutmeg, brown sugar, beaten eggs, orange zest, and juice. Leave a few lumps if preferred. Taste and adjust seasoning as needed.4 tablespoons salted butter, 1 teaspoons kosher salt, ⅓ – ½ cup packed light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, 2 large eggs, 1 small orange
- Transfer the mashed potatoes to the greased casserole dish and smooth out the top.
- Sprinkle the streusel topping evenly over the potatoes. Bake uncovered for 40 minutes, or until the topping is golden brown.
- If using marshmallows, sprinkle them on top and broil on the middle rack for a few minutes until golden and melty. Watch closely to prevent burning. Let cool slightly before serving.1 – 1 ½ cups mini marshmallows
Notes
Nutrition
Katherine Luna-Olmos
Made this as a practice run before our Friendsgiving. Took to work, not a piece left! Super delightful because it is not overly sweet. Perfect with coffee. I will be making again for Thanksgiving too!
Oh Katherine, thank you so very much! So appreciate you taking time to write such a kind comment!