Southern Sweet Potato Casserole with Pecan Streusel Recipe
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4.8 from 9 reviews
Southern Sweet Potato Casserole with Pecan Streusel is a comforting and classic holiday dish featuring creamy mashed sweet potatoes blended with warm spices and a buttery pecan streusel topping. Optional mini marshmallows add a sweet, toasted finish. This casserole is perfect for festive gatherings and makes a delightful side dish.
Total Time:1 hour 50 minutes
Yield:8 servings
Ingredients
For the sweet potato base
3 lb sweet potatoes about 6 medium
6 tbsp unsalted butter melted
0.33 cup light brown sugar packed
2 tbsp granulated sugar
0.5 cup milk or half-and-half
2 large eggs lightly beaten
2 tsp pure vanilla extract
1 tsp ground cinnamon
0.25 tsp ground nutmeg
0.5 tsp fine sea salt
1 tsp orange zest optional
For the pecan streusel
0.5 cup all-purpose flour
0.5 cup light brown sugar packed
0.5 tsp ground cinnamon
0.25 tsp fine sea salt
4 tbsp unsalted butter cold, cubed
1 cup pecans chopped
Optional topping
2 cup mini marshmallows
Instructions
Cook the sweet potatoes: Roast the sweet potatoes at 400°F for 60 minutes until very tender, or boil peeled and cubed potatoes in salted water for 20 minutes until fork-tender. Drain well.
Mash and mix the base: Once cool enough to handle, peel if roasted, and mash to about 4 cups. Stir in melted butter, brown sugar, granulated sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, orange zest if using, and sea salt until creamy. Avoid overmixing.
Make the pecan streusel: Combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold cubed butter with a pastry cutter or fingertips until mixture is sandy with pea-size clumps. Fold in chopped pecans.
Assemble the casserole: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish and sprinkle the pecan streusel evenly on top.
Bake to golden perfection: Bake for 30 minutes until the edges are set and topping is lightly golden. If using mini marshmallows, scatter them on top during the last 8 minutes and watch closely until toasted to desired color.
Rest and serve: Let the casserole rest 15 minutes to set before scooping. Serve warm for best flavor.
Notes
Roasting sweet potatoes enhances their natural sweetness and flavor better than boiling.
Use half-and-half instead of milk for a creamier texture.
Orange zest is optional but adds a bright, fresh note that balances the sweetness.
For a nut-free version, omit pecans and substitute with additional streusel ingredients or oats.
If you prefer no marshmallows, the pecan streusel alone provides a delicious crunchy topping.
This casserole can be made a day ahead; warm before serving.
