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Creamy Sweet Potato Casserole Recipe – Easy Pecan Streusel Topping

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This creamy sweet potato casserole features a velvety sweet potato base topped with a crunchy, buttery pecan streusel. It’s a nostalgic comfort dish perfect for holidays, brunches, or any occasion where you want a crowd-pleasing sweet side.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into chunks
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk (or almond milk for dairy-free)
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • Optional: mini marshmallows (for topping after baking streusel)
  • Optional: chopped walnuts instead of pecans
  • Optional: coconut milk or oat milk for dairy-free base
  • Optional: maple syrup or honey instead of granulated sugar
  • Optional: nutmeg or allspice for extra warmth

Instructions

  1. Peel and cut sweet potatoes into large chunks. Place in a large pot, cover with cold water and a pinch of salt, and bring to a boil over medium-high heat. Boil for 15-20 minutes until fork-tender.
  2. Drain sweet potatoes well. Return to pot or transfer to a large mixing bowl. Mash with a potato masher or use an electric hand mixer for extra creaminess.
  3. Add melted butter, milk, granulated sugar, eggs, vanilla, cinnamon, and salt to the mashed potatoes. Blend until fully incorporated and silky.
  4. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish. Spread sweet potato mixture evenly into the dish and smooth the top.
  5. In a medium bowl, combine chopped pecans, flour, brown sugar, softened butter, cinnamon, and a pinch of salt. Blend with a fork or fingers until crumbly and clumpy.
  6. Evenly distribute streusel over the sweet potato base. Press lightly so it sticks but stays chunky.
  7. Bake for 30-35 minutes, until topping is golden and edges are bubbling. Center should feel set but still jiggle a bit. If topping browns too fast, tent loosely with foil.
  8. Let casserole cool for at least 10 minutes before serving.
  9. Optional: For marshmallow topping, bake casserole for 25 minutes, scatter marshmallows, and bake another 5-10 minutes until puffed and golden.

Notes

For extra creamy potatoes, use an electric mixer or food processor. Streusel can be made with almond flour for gluten-free. Make the base ahead and refrigerate, adding streusel before baking. If using marshmallows, add them in the last 10 minutes of baking. Let casserole cool before serving for best texture.

Nutrition

Keywords: sweet potato casserole, Thanksgiving side, pecan streusel, holiday recipe, comfort food, brunch, vegetarian, gluten-free option

Find it online: https://norasfoods.com/creamy-sweet-potato-casserole-recipe-easy-pecan-streusel-topping/