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Easy Sweet Potato Casserole with Crunchy Pecan Topping

A close-up of a slice of easy sweet potato casserole featuring a bright orange base and a thick, crunchy pecan crumble topping.
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Prepare this simple, creamy sweet potato casserole with a buttery pecan streusel topping. It is a reliable side dish for holiday meals like Thanksgiving and Christmas.

Ingredients

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  • 2 cans (15 ounces each) sweet potatoes or yams, drained and mashed
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1 cup packed brown sugar (for topping)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for topping)
  • 1 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. 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, vanilla extract, and milk. Mix until smooth and well combined.
  3. Pour the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare the topping: In a separate medium bowl, combine the remaining 1 cup brown sugar, flour, and cold butter pieces. Use your fingers or a pastry blender to cut the butter into the sugar and flour mixture until coarse crumbs form.
  5. Stir the chopped pecans into the crumb mixture.
  6. Sprinkle the pecan topping evenly over the sweet potato base.
  7. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  8. Let the casserole cool for 10 minutes before serving.

Notes

  • For a marshmallow topping instead of pecans, skip the flour and pecans in the topping. After the casserole bakes for 20 minutes, remove it from the oven and top with 2 cups of miniature marshmallows. Return to the oven for 5 minutes until marshmallows are puffed and golden.
  • You can use fresh baked and mashed sweet potatoes instead of canned yams, but you will need about 3 cups of mashed sweet potato.
  • This dish is great for make ahead preparation. Cover and refrigerate up to 24 hours before baking. Add 10 minutes to the bake time if baking directly from the refrigerator.

Nutrition

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