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Sweet potato casserole with pecans and brown sugar streusel in a baking dish.

Sweet Potato Casserole with Pecans

This sweet potato casserole with pecans is lightly sweetened mashed sweet potatoes topped with a crunchy brown sugar pecan streusel. A classic make-ahead recipe that's perfect for the holidays.
Course Side
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 501kcal
Author Sara Welch


For the sweet potato layer

  • 2 lbs sweet potatoes
  • 3 tablespoons butter melted
  • 1/4 cup milk
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • cooking spray

For the streusel

  • 3/4 cup brown sugar
  • 1/2 cup flour
  • 5 tablespoons melted butter
  • 3/4 cup chopped pecans


  • Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the sweet potatoes with a fork and place them on the pan in a single layer.
  • Bake the potatoes until tender, 45 minutes to an hour.
  • When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the sweet potatoes in a large bowl.
  • Add the 3 tablespoons of melted butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
  • Use a potato masher or hand mixer to mash or beat the sweet potatoes until mostly smooth.
  • Coat a 9 inch square pan or 2 quart baking dish with cooking spray.
  • Spread the sweet potato mixture in an even layer in the pan.
  • In another bowl, mix together the brown sugar, flour, melted butter and pecans until large crumbs form. Sprinkle the crumb topping over the sweet potatoes.
  • Bake for 30 minutes or until topping is lightly browned.
  • Let sit for 10 minutes, then serve.



Calories: 501kcal | Carbohydrates: 61g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 242mg | Potassium: 663mg | Fiber: 6g | Sugar: 37g | Vitamin A: 21975IU | Vitamin C: 3.8mg | Calcium: 116mg | Iron: 2.1mg