Sweet Potato Casserole with Pecan Streusel Topping

Sweet Potato Casserole with Pecan Streusel Topping is creamy underneath and covered with a buttery brown sugar, oat, and pecan streusel that gets golden and crunchy in the oven. The sweet potatoes have just enough brown sugar and vanilla to bring out their natural sweetness, while a little ancho chile, cinnamon, and cardamom keep everything from tasting one-note. This is the Thanksgiving side dish for anyone who wants their sweet potatoes covered in streusel instead of marshmallows.

• That pecan streusel: The brown sugar, oats, pecans, cinnamon, and cardamom make a buttery topping with plenty of texture.
• Creamy underneath: Milk, butter, egg, and egg yolk give the sweet potato filling a smooth, rich consistency.
• Not just sweet: A couple of dashes of ancho chile and plenty of salt balance the brown sugar and keep the casserole from tasting like dessert.
• No marshmallows needed: If you’re firmly on Team Streusel for Thanksgiving, this is your sweet potato casserole.
• Make it ahead: Assemble the casserole before the holiday and keep it refrigerated until you’re ready to bake.

For the Sweet Potatoes

• Sweet potatoes: You’ll need about 5 sweet potatoes, or approximately 4–5 cups once cooked.
• Milk: Loosens the mashed sweet potatoes and helps create that creamy consistency.
• Kosher salt: Sweet potatoes need salt, especially when we’re adding brown sugar.
• Ancho chile powder: Just a couple of dashes add a subtle savory warmth that balances the sweetness.
• Egg: Helps bind the sweet potato mixture as it bakes.
• Egg yolk: Adds extra richness to the filling.
• Vanilla extract: Brings out the sweetness of the potatoes and brown sugar.
• Brown sugar: Sweetens the filling without completely covering up the flavor of the sweet potatoes.
• Unsalted butter: Adds richness and gives the filling that buttery holiday-casserole flavor.

For the Pecan Streusel Topping

• Unsalted butter: Room-temperature butter brings the streusel together.
• Oats: Give the topping extra texture and help make this streusel a little different from the typical flour-only topping.
• Brown sugar: Adds sweetness and caramel-like flavor as the topping bakes.
• Black pepper: Just a pinch balances all that sweetness.
• Cinnamon: Adds classic warm spice.
• Cardamom: A little goes a long way and adds another layer of warmth to the streusel.
• Salt: Keeps the topping balanced.
• Pecans: Add the nutty crunch that makes this topping SO good.
• Flour: Gives the streusel structure and helps create that crumbly texture.

• Cook the sweet potatoes: Pierce with a fork and microwave until fork-tender. Cool slightly, then remove the skins.
• Make the filling: Mix the sweet potatoes with the milk, butter, brown sugar, eggs, vanilla, salt, and ancho chile until smooth and creamy.
• Make the streusel: Use a fork to combine the butter, oats, brown sugar, pecans, flour, and spices until crumbly.
• Assemble: Spread the sweet potatoes into a prepared 7×10-inch baking dish and evenly add the pecan streusel.
• Bake: Bake at 325°F for 45–60 minutes, until the casserole is hot and the topping is golden brown.
• That is much closer to what we’ve been doing with your posts. Short overview here, full details in the recipe card.

• Cook the potatoes until they’re really tender. If they’re still firm in the center, you’re going to fight with them when you try to get the filling smooth.
• Let the potatoes cool before peeling. There is no Thanksgiving side dish worth burning your fingertips over.
• Use room-temperature butter for the streusel. You want to be able to work it into the other ingredients until you have a crumbly mixture.
• Spread the topping evenly. Every scoop should get some of that brown sugar pecan streusel. That’s the whole point.
• Watch the topping toward the end. You’re looking for a golden, baked streusel rather than letting the pecans get too dark.

YES, and this is one of the reasons I love it for Thanksgiving. Prepare the sweet potato filling, spread it into your baking dish, add the pecan streusel, and cover the dish tightly. Refrigerate it until you’re ready to bake. If you’re baking the casserole straight from the refrigerator, it may need a little additional time in the oven since everything is starting cold.

This is Thanksgiving food through and through. I’d serve it next to your roasted turkey, turkey gravy, green bean casserole, stuffing, mashed potatoes. and dinner rolls. And yes, having sweet potatoes AND mashed potatoes on the same plate is completely acceptable. Actually, I think it’s required.

• Store leftover sweet potato casserole covered or in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze the casserole tightly covered for up to 2 months. Thaw it overnight in the refrigerator before reheating.
• Reheat individual portions in the microwave or warm a larger portion covered in the oven until heated through. If you want to bring some crunch back to the streusel, uncover it toward the end of reheating.