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Easy Sweet Potato Casserole with Crunchy Pecan Topping

Close-up of a square slice of easy sweet potato casserole featuring a vibrant orange base and a thick, crunchy pecan streusel topping.
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Make this simple, creamy sweet potato casserole for your next gathering. This recipe delivers classic holiday comfort food with a buttery pecan crumble topping that bakes up perfectly crisp.

Ingredients

Scale
  • 3 cups mashed sweet potatoes (about 3 large sweet potatoes, cooked and mashed)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • For the Pecan Topping:
  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, and salt. Mix until the filling is smooth and fully combined.
  3. Pour the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare the topping: In a separate medium bowl, whisk together the brown sugar and flour for the topping.
  5. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Stir in the chopped pecans until they are evenly distributed throughout the crumb mixture.
  7. Sprinkle the pecan topping evenly over the sweet potato filling.
  8. Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is heated through.
  9. Let the casserole cool for 10 minutes before serving.

Notes

  • For a marshmallow topping instead of pecans, skip the topping ingredients. After the casserole bakes for 20 minutes, remove it from the oven and top evenly with 2 cups of miniature marshmallows. Return to the oven for 5-7 minutes until the marshmallows are puffed and golden brown.
  • You can use canned sweet potatoes or yams for this recipe to save time on prep. Drain them well before mashing.
  • This casserole tastes great made a day ahead. Cover and refrigerate after baking, then reheat at 350 degrees Fahrenheit for 15-20 minutes before serving.

Nutrition

Find it online: https://cookingzenith.com/easy-sweet-potato-casserole-recipe/