There’s something so soul-warming about the Southern Sweet Potato Casserole with Pecan Streusel Recipe — a perfect blend of creamy, sweet, and toasty textures that will have your whole family asking for seconds. Whether it's a holiday feast or a cozy weekend side, this dish brings a little golden sunshine to any table. I love how the crunchy pecan streusel adds a delightful contrast to the silky sweet potatoes, making every bite feel like a comforting hug.
Jump to:
- Meet the Magic Behind This Dish
- Why You’ll Love This
- The Essentials: Ingredients That Do the Work
- Step-by-Step: Bringing Southern Sweet Potato Casserole with Pecan Streusel Recipe to Life
- Pro Moves to Elevate It
- Switch It Up: Creative Variations
- Storage & Reheating Tips
- Serving Inspiration
- Frequently Asked Questions
- Notes & Handy Tools
- Full Recipe
Meet the Magic Behind This Dish
This Southern Sweet Potato Casserole with Pecan Streusel Recipe grew from my grandmother’s kitchen, where sweet potatoes were always a star come fall. What makes this recipe stand out is how the sweetness of the potatoes is beautifully balanced with the crunch of toasted pecans and the subtle spice of cinnamon and nutmeg. The crowning touch? That golden streusel topping that crackles just right, practically smelling like autumn in the oven.
Why You’ll Love This
This Southern Sweet Potato Casserole with Pecan Streusel Recipe offers a comforting mix of creamy and crunchy textures that feel like a warm Southern embrace. It’s a perfect side for festive meals or whenever you want to add a touch of sweetness to your day.
- Texture That Melts: The sweet potato base is luxuriously creamy, melting in your mouth with every forkful.
- Flavor Layers You’ll Crave: Warm cinnamon, fresh orange zest, and brown sugar sweeten the mix just right.
- Quick to Master: Simple roasting or boiling and mixing steps keep prep straightforward even on busy days.
- Perfect Anytime Meal: Whether it’s Thanksgiving or a lazy Sunday dinner, this casserole fits right in.
The Essentials: Ingredients That Do the Work
I always keep it simple with ingredients that do their jobs beautifully for the Southern Sweet Potato Casserole with Pecan Streusel Recipe. Choosing ripe, hefty sweet potatoes and fresh pecans makes all the difference. The rest comes together with classic pantry staples you likely already have.
- Sweet Potatoes: Look for firm, smooth-skinned ones without sprouts or blemishes. Roasting them whole keeps the flavor intense.
- Unsalted Butter: Using unsalted butter lets you control the seasoning, ensuring a creamy and rich base without extra saltiness.
- Brown Sugar: Adds that molasses-rich depth — go for light brown sugar for classic sweetness and moisture.
- Pecans: Fresh is best; toast them lightly before mixing for maximum crunch and aroma.
Quick Note: Precise amounts and timing live in the recipe card at the end.
Step-by-Step: Bringing Southern Sweet Potato Casserole with Pecan Streusel Recipe to Life
Step 1 — Gather, Chop, and Prep
Start by rounding up your trusty tools: a good sharp knife, a potato masher, mixing bowls, and a 9×13-inch baking dish. For prepping, roasting your sweet potatoes whole gives the best flavor, but boiling peeled and cubed potatoes is a great shortcut. You’ll know they’re ready when they’re tender and can be mashed into that comforting, creamy texture we all crave.
Step 2 — Heat, Stir, and Build Flavor
Once mashed, stir in your melted butter, sugars, warm spices, and vanilla. I love how the aroma fills the kitchen at this stage — rich, sweet, and inviting. For the pecan streusel, mix dry ingredients then cut in cold butter until it feels sandy with little lumps. Fold in the chopped pecans, and you’re set for that toasty topping that’ll shine once baked.
Step 3 — Finish and Taste-Test
Spread the sweet potato mixture evenly in your greased baking dish, then sprinkle the pecan streusel over the top. Bake until the edges are bubbling and the topping turns a gorgeous light golden brown. If you’re adding marshmallows, sprinkle them on in the last few minutes for that toasty, pillowy finish. Allow it to rest before serving — that brief wait makes scooping tidy and easy, plus the flavors really settle.
Pro Moves to Elevate It
Years of making this Southern Sweet Potato Casserole with Pecan Streusel Recipe have taught me a few tricks to get it just right — from balancing sweetness to nailing the perfect streusel crunch.
- Heat Wisdom: Roast your sweet potatoes instead of boiling when time allows; it naturally deepens their sweetness and adds a slight caramelized edge.
- Timing Trick: Add marshmallows only in the last 5 to 8 minutes of baking to make sure they toast without burning.
- Make-Ahead Strategy: Assemble the casserole a day early, keep it covered in the fridge, and add the streusel topping fresh before baking.
- Common Slip-Up: Don’t overmix the sweet potato base — keeping the texture slightly lumpy makes it taste more homemade and cozy.
Switch It Up: Creative Variations
Feeling playful? This Southern Sweet Potato Casserole with Pecan Streusel Recipe is such a versatile canvas for your kitchen creativity. You can swap out pecans for walnuts, sprinkle in some shredded coconut for a tropical twist, or swirl in a bit of bourbon into the sweet potato mix for a richer depth.
When You’re Feeling Bold
Try adding a dash of cayenne pepper or smoked paprika to the streusel for a surprising hint of warmth, or fold in cooked crisp bacon bits into the sweet potato base for a smoky, savory kick. These bold moves make the casserole truly your signature dish and spark great conversations at the table.
Storage & Reheating Tips
Leftovers are a treat with this Southern Sweet Potato Casserole with Pecan Streusel Recipe! Store any extras covered in the fridge for up to 4 days. To freeze, wrap tightly and keep up to 2 months — thaw overnight in the fridge before reheating. Warm it gently in the oven at 325°F to keep that crispy topping intact, or cover loosely to avoid drying out when microwaving.
Serving Inspiration
For a casual family dinner, serve this casserole alongside juicy roasted chicken and green beans for a balance of fresh and hearty. At a holiday spread, it pairs beautifully with glazed ham and creamy mashed potatoes. For drinks, a glass of chilled sweet tea or a cozy spiced cider complements the casserole’s warm spices perfectly.
Frequently Asked Questions
Absolutely! Substitute butter with a plant-based alternative and swap milk for a nut milk like almond or oat milk. The flavors still shine wonderfully.
If you roast them whole, no need to peel first — the skins slip off easily once cool. If boiling cubes, peel them beforehand for an even mash.
Yes! You can assemble it a day in advance and refrigerate. Add the streusel and bake fresh for the best texture.
Use cold butter and cut it into the flour mixture until pea-sized crumbs form. This ensures a crispy, crumbly topping that browns beautifully.
Notes & Handy Tools
A sturdy baking dish like a 9×13-inch glass or ceramic pan works best to spread the casserole evenly. A potato masher helps achieve just the right texture for the sweet potatoes — not too smooth, not too chunky. And don’t skip a good pastry cutter or your fingers for the streusel; getting the butter bits just right is key to that irresistible crunch.
PrintFull Recipe
Southern Sweet Potato Casserole with Pecan Streusel Recipe
This Southern Sweet Potato Casserole with Pecan Streusel is a comforting and flavorful holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy, cinnamon-spiced pecan streusel and optional toasted marshmallows. The sweet potatoes are roasted or boiled until tender, then mixed with butter, sugars, spices, and eggs for richness, baked to golden perfection, and served warm, making a perfect festive addition to any meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Sweet Potato Base
- 3 lb sweet potatoes about 6 medium
- 6 tablespoon unsalted butter melted
- 0.33 cup light brown sugar packed
- 2 tablespoon granulated sugar
- 0.5 cup milk or half-and-half
- 2 large eggs lightly beaten
- 2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon fine sea salt
- 1 teaspoon orange zest optional, for brightness
Pecan Streusel
- 0.5 cup all-purpose flour
- 0.5 cup light brown sugar packed
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon fine sea salt
- 4 tablespoon unsalted butter cold, cubed
- 1 cup pecans chopped
Optional Topping
- 2 cup mini marshmallows
Instructions
- Cook the sweet potatoes: Heat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place them on a lined baking sheet, and roast for 60 minutes until very tender. Alternatively, peel and cube the potatoes, then simmer in salted water for 20 minutes until fork-tender, then drain thoroughly.
- Mash and mix the base: Let the potatoes cool until safe to handle, peel if roasted, and mash until you have about 4 cups. Stir in melted butter, light brown sugar, granulated sugar, milk or half-and-half, beaten eggs, vanilla extract, cinnamon, nutmeg, sea salt, and optional orange zest until the mixture is creamy. Avoid overmixing to keep the texture smooth.
- Make the pecan streusel: In a mixing bowl, combine all-purpose flour, light brown sugar, ground cinnamon, and sea salt. Cut in the cold cubed butter with a pastry cutter or fingertips until the mixture becomes sandy with pea-sized clumps. Fold in the chopped pecans evenly.
- Assemble the casserole: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly. Spread the sweet potato mixture evenly in the dish. Sprinkle the pecan streusel mixture evenly over the top of the sweet potatoes.
- Bake to golden perfection: Bake the casserole for 30 minutes until the edges are set and the streusel topping turns lightly golden. If using mini marshmallows, scatter them on top during the last 8 minutes of baking and watch carefully until they toast to your liking.
- Rest and serve: Remove the casserole from the oven and let it rest for 15 minutes so it sets properly for clean scooping. Serve warm for the best flavor and texture.
Notes
- Roasting the sweet potatoes instead of boiling enhances their natural sweetness and adds depth of flavor.
- You can substitute half-and-half with whole milk or a non-dairy milk for a lighter or dairy-free option.
- If you prefer crunchier topping, bake the streusel separately for a few minutes until crisp before adding it on top.
- Adding orange zest brightens the sweet potato mixture and balances the sweetness, but it is optional.
- Watch marshmallows closely during baking as they can burn quickly once toasted.
- Use a potato masher or ricer for the smoothest mashed sweet potatoes.
- For a gluten-free version, substitute all-purpose flour in the streusel with a gluten-free flour blend.
Leave a Reply