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Best Sweet Potato Casserole Recipe with Buttery Pecan Streusel

Best Sweet Potato Casserole Recipe

Creamy brown sugar sweet potato filling is baked beneath a buttery pecan streusel, with optional toasted marshmallows for a classic holiday-style finish.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Sweet Potato Filling
  • 4 pounds Sweet potatoes, peeled and cut into chunks
  • 1/2 cup Unsalted butter, melted
  • 1/2 cup Packed light brown sugar
  • 1/2 cup Milk or half-and-half
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1/4 to 1/2 teaspoon Salt
  • 1/4 teaspoon Ground nutmeg, optional
Pecan Streusel Topping
  • 1/2 cup All-purpose flour
  • 1/2 cup Packed light brown sugar
  • 1/3 cup Unsalted butter, melted
  • 1 cup Chopped pecans
Optional Marshmallow Topping
  • 2 cups Mini marshmallows

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
  2. Boil the sweet potato chunks in salted water for 15–20 minutes, until fork-tender. Drain very thoroughly.
  3. Mash the drained sweet potatoes until mostly smooth, then mix in the butter, brown sugar, milk, eggs, vanilla, cinnamon, salt, and optional nutmeg.
  4. Spread the filling evenly in the prepared baking dish.
  5. Combine the flour, brown sugar, melted butter, and pecans until crumbly. Sprinkle the streusel over the filling.
  6. Bake uncovered for 25–30 minutes, until hot and lightly browned.
  7. If using marshmallows, scatter them over the casserole during the final 5–10 minutes so they toast without burning.

Notes

Drain the sweet potatoes thoroughly to prevent a loose filling. For make-ahead preparation, cover and refrigerate the assembled casserole, then add about 5–10 minutes to the baking time when reheating from cold.