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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 filling and a thick, crunchy pecan crumble topping.
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Welcome to your new favorite holiday side dish! This easy sweet potato casserole recipe delivers creamy, comforting sweet potatoes topped with a buttery, crunchy pecan streusel. It is simple enough for a weeknight but perfect for your Thanksgiving table.

Ingredients

Scale
  • 2 cups cooked and mashed sweet potatoes (about 3 large)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons for topping
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar (for topping)
  • 1/2 cup chopped pecans
  • 1/2 cup miniature marshmallows (optional, for alternative topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish or similar 2-quart casserole dish.
  2. In a large bowl, combine the mashed sweet potatoes, 1/2 cup granulated sugar, 1/2 cup brown sugar, beaten eggs, milk, 1/2 cup melted butter, vanilla extract, cinnamon, and salt. Mix until the filling is smooth and well combined.
  3. Pour the sweet potato mixture evenly into your prepared baking dish.
  4. Prepare the pecan topping: In a separate small bowl, whisk together the flour, 1/2 cup brown sugar, and the remaining 2 tablespoons of melted butter until crumbly. Stir in the chopped pecans.
  5. Sprinkle the pecan mixture evenly over the sweet potato base.
  6. Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is set.
  7. If you prefer a marshmallow topping, skip the pecan topping. After the casserole has baked for 20 minutes, remove it from the oven, sprinkle with marshmallows, and return to the oven for 3 to 5 minutes, until the marshmallows are puffed and golden.
  8. Let the casserole cool for 10 minutes before serving this comfort food side dish.

Notes

  • For a make-ahead option, prepare the casserole through Step 5 (with pecan topping), cover, and refrigerate for up to 24 hours. Add 10 minutes to the initial baking time if baking directly from the refrigerator.
  • If you prefer a marshmallow topping instead of pecans, simply omit the pecan topping ingredients and follow the marshmallow instruction in Step 6. This is a classic Thanksgiving side dish variation.
  • You can use canned sweet potatoes or yams for this recipe to make it even quicker. Drain them well before mashing.

Nutrition

Find it online: https://sundayflavor.com/easy-sweet-potato-casserole-pecan-topping/