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Easy Sweet Potato Casserole with Crunchy Pecan Topping

A close-up of a serving of easy sweet potato casserole featuring a bright orange filling and a crunchy pecan streusel topping.
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You can make this simple sweet potato casserole quickly. It features a creamy base and a buttery pecan crumble topping, making it a perfect, crowd-pleasing side dish for holidays or weeknight dinners.

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
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 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, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup melted butter, eggs, milk, vanilla extract, cinnamon, and salt. Mix until the filling is smooth and well combined.
  3. Pour the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare the pecan topping: In a separate medium bowl, whisk together the flour, 1 cup brown sugar, and 1/2 cup granulated sugar.
  5. Cut in the cold butter pieces 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 topping 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 you serve it.

Notes

  • If you are short on time, you can use canned sweet potatoes or yams for the base of this recipe. Drain them well before mashing.
  • You can prepare the sweet potato filling a day ahead and keep it covered in the refrigerator. Add the topping just before baking.
  • For a different topping, substitute the pecan crumble with 2 cups of mini marshmallows during the last 5 minutes of baking.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-sweet-potato-casserole/

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