The holiday season is a time for special family traditions and delicious food. One timeless favorite you've got to try is this Old Fashioned Sweet Potato Casserole with a crunchy pecan streusel! It's a beloved side dish that has been enjoyed at Thanksgiving dinners & holiday gatherings for years, and it’s easy to see why!
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You’ll absolutely love making this wonderful Southern sweet potato casserole with a crispy pecan topping that will make your taste buds sing. Whether you’re cooking it for a special occasion or just because you’re craving comfort food, this recipe will surely be a family favorite.
Looking for more sweet Thanksgiving treats, you’ll also love our blueberry and apple crumble, our apple crisp cheesecake, this pumpkin pie with graham cracker crust, or this turtle cheesecake!
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❤️Why We Love This Recipe
- Warm and comforting. This is the best sweet potato casserole recipe! It's an old fashioned recipe that my mom and grandma used to make, and it's always a family favorite. It mixes smooth and creamy sweet potatoes with a crispy pecan crumble on top, giving you a perfect balance of different textures and flavors that taste heavenly. Eating this dish brings back warm, nostalgic, and heartwarming feelings, which makes it a fantastic choice for any holiday gathering.
- Easy to make. While it may sound fancy, this recipe is surprisingly easy to make. With simple step-by-step instructions, you’ll be able to recreate this classic sweet potato casserole with confidence, even if you’re not an experienced cook.
- Made with simple ingredients. You only need a handful of pantry and kitchen staples to make this recipe. You probably already have most of what you need on hand, and the rest can be found at any local grocery store!
- Perfect for feeding a crowd. This recipe makes a large batch, so it's a great way to feed lots of people this holiday season or for special occasions. It’s truly a favorite recipe for those observing a traditional Southern-style Thanksgiving dinner.
- Can be modified for different diets. This recipe is suitable for vegetarians and can be customized to accommodate a gluten-free diet, or a dairy free diet!
🍠Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Sweet potatoes. Use fresh sweet potatoes if possible for the best flavor. You can use canned sweet potatoes if you prefer.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Mini marshmallows. For a twist, you can swap out the pecan topping for a gooey marshmallow topping. Simply layer mini marshmallows on top of the sweet potato mixture before baking. Watch them toast to perfection for that delightful touch of sweetness.
- Maple flavor. Add a touch of sweetness and depth of flavor by drizzling a bit of maple syrup over the sweet potato mixture. This variation elevates the dish and adds a hint of elegance to your holiday table.
- More spiced. Feel free to add more cinnamon, along with other warm spices like nutmeg, cloves, and allspice to this recipe if desired.
- Swap the nuts. You can swap out the pecans for any nut you prefer. Some good options would be almonds or walnuts.
✨Variations
- Gluten-free. Simply swap the all-purpose flour with a 1:1 gluten free flour. We like using Bob’s Red Mill 1:1 gluten free flour.
- Dairy free. Swap the heavy cream for you favorite dairy free or plant based cream substitute, and use vegan butter in place of butter.
- Low carb and low sugar. We also have a recipe for a low carb and low sugar sweet potato casserole. It also happens to be gluten free!
🔪Prep work
- Bring the eggs and heavy cream out of the fridge for about 1 hour before beginning so they can come to room temperature.
- Spray a large 13x9-inch baking dish with cooking spray or grease it with butter.
- Melt one stick of butter in a separate container and set aside to cool slightly.
- Peel the sweet potatoes, and cut them into large chunks that are roughly the same size.
- Cut the cold butter for the streusel topping into chunks.
- Preheat the oven to 350°F.
📋Instructions
In a large mixing bowl, combine all purpose flour, brown sugar, white sugar, kosher salt, cinnamon, and cold butter cut chunks. (Image 1)
Use your hands or a dough cutter to mix the ingredients together until a crumbly dough forms. You may notice streaks of butter in the topping, and this is fine. (Image 2)
Gently fold in the pecans. Set aside in the fridge to keep chilled while you make the sweet potato filling. (Image 3)
✨Pro Tip: Make sure to use cold butter and don't overwork the mixture! Cold butter will ensure the streusel doesn't just melt when baking. Mixing the streusel toppings lightly will ensure they don't become too tough.
Add the sweet potatoes to a large pot with cold water. Bring everything to a boil, then boil until softened enough to stick a fork through. (Image 4) This should take 15-20 minutes.
After the potatoes are cooked, drain the water, and add them to a large bowl. Mash until smooth. (Image 5)
*You can use a masher, a stand mixer with a paddle attachment, or an electric hand mixer. Allow to cool slightly before moving on, as the mixture will be really hot!
✨Pro Tip: Use a hand mixer to mash the potatoes quickly and easily!
Add the white sugar, the melted and slightly cooled butter, heavy cream, vanilla extract, ground cinnamon, and kosher salt to the mash mixture. (Image 6)
Mix until well combined and smooth, then adjust seasonings and sweetener to taste. Make sure the potato mixture has had time to cool off before adding the eggs, or you run the risk of scrambling them. Then, add in the eggs. (Image 7)
✨Pro Tip: Make sure to allow the potatoes enough time to cool off before adding the eggs, or you will scramble them! The mixture can be warm, just not hot.
Mix the eggs until just combined. Spread the potatoes out as evenly as possible using a rubber spatula or offset spatula. (Image 8)
Top with the pecan streusel topping in large chunks, pressing lightly to adhere. (Image 9)
Bake for about 35-40 minutes, until golden brown. (Image 10) After about the 20 minute mark, keep an eye on the pecan topping. If the pecans or almond flour topping is starting to brown too fast, cover with aluminum foil.
That’s it! Allow 15-20 minutes for the casserole to cool (and for the topping to harden) before eating. Enjoy!
✨Pro Tip: Make sure you let the casserole cool off when it comes out of the oven. It will be very hot, and the streusel topping needs time to firm up before digging in!
✨Tips & tricks
- Use cold butter for the topping. Using cold butter for the streusel topping is essential to achieve the proper consistency, or else the topping will melt when baked, leaving you with puddles of butter.
- Avoid overmixing the streusel topping. It should look like coarse, sandy crumbs. If it’s too finely mixed, it may become more like a crust than a nice, crumbly topping.
- Chill the topping in the fridge while working on the filling. This will help ensure that it keeps its shape when it bakes. If left out, it will begin to warm up in a hot kitchen.
- Make sure the dairy and eggs are at room temperature for the filling. Room-temperature ingredients are really important when making the sweet potato filling to ensure the mixture comes together properly and doesn’t include any lumps.
- Allow the sweet potato mixture to cool before adding the eggs. The mixture can be warm, just not hot, or else you will scramble the eggs!
- Use a large enough pan. Make sure to use a 13x9-inch casserole dish for the right ratio of sweet potato base to crunchy topping in each bite.
- Keep an eye on the casserole while it’s baking. If the top starts to brown too quickly, but the inside isn’t warm yet, you can lightly cover it with aluminum foil to prevent the topping and pecans from burning.
- Make ahead. If you’re looking to save time on busy gathering days, you can prepare the sweet potato base and crumble topping separately, a day or in advance, and store them in the refrigerator. Assemble just before baking, and continue with the recipe as usual.
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💭Frequently Asked Questions
Leftovers will keep in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave or in the oven.
To freeze: Allow the cooked casserole to cool completely. Transfer to a freezer-safe, airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
Yes! This a great recipe to make ahead and bake the next day. Simply follow all of the instructions to prepare the casserole as usual, then stop before baking it. You can keep it covered tightly with plastic wrap in the fridge for up to 3 days before baking.
If you'd prefer to bake the casserole in advance, feel free to do that and store it in the fridge. Reheat it on the big day in the oven before serving. Please note, if you bake everything in advance the leftovers just won't last quite as long after the feast, and will need to be eaten within 2-3 days.
🦃More Thanksgiving Recipes To Consider
You may also like these red skin mashed potatoes or these truffle mashed potatoes!
Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!
📖 Recipe
Old Fashioned Sweet Potato Casserole
Equipment
- mixing bowls
- large stock pot
- hand mixer (or potato masher)
- Rubber Spatula
Ingredients
Pecan streusel topping
- 1 cup all purpose flour
- 12 tablespoons unsalted butter, cold and cut into chunks (the butter MUST be cold!)
- ½ cup light brown sugar
- ½ cup white granular sugar
- 1.5 teaspoons ground cinnamon
- ¾ teaspoon kosher salt
- 16 ounces pecan pieces or halves
Sweet potato filling
- 4 pounds sweet potatoes, peeled and cut into large chunks that are roughly the same size
- 8 tablespoons unsalted butter
- ½ cup heavy whipping cream, room temperature
- 1 tablespoon ground cinnamon
- ¾ cup white granular sugar
- 1 tablespoon vanilla extract
- ¾ teaspoon kosher salt
- 2 large eggs, room temperature
Instructions
Streusel topping
- In a large mixing bowl, combine 1 cup of all purpose flour, ½ cup of brown sugar, ½ cup of white sugar, ¾ teaspoon of kosher salt, 1 teaspoon of cinnamon, and 12 tablespoons of cold butter in chunks. Use your hands or a dough cutter to mix the ingredients together until a crumbly dough forms. You may notice streaks of butter in the topping, and this is fine.
- Gently fold in 16 ounces of pecans or pecan halves. Set aside in the fridge to keep chilled while you make the sweet potato filling.
Sweet potato filling
- Preheat the oven to 350°F. Melt one stick of butter in a separate container and set aside to cool slightly.
- Add the sweet potatoes to a large pot with cold water. Bring everything to a boil, then boil until softened enough to stick a fork through. This should take 15-20 minutes.
- After the potatoes are cooked, drain the water, and add them to a large bowl. Mash until smooth. *You can use a masher, a stand mixer with a paddle attachment, or an electric hand mixer. Allow to cool slightly before moving on, as the mixture will be really hot!
- Add the ¾ cup of white sugar, 8 tablespoons of melted and slightly cooled butter, ½ cup of heavy cream, 1 tablespoon of vanilla extract, 1 tablespoon of ground cinnamon, and ¾ teaspoon of kosher salt to the mash mixture. Mix until well combined and smooth, then adjust seasonings and sweetener to taste.
- Make sure the potato mixture has had time to cool off before adding the eggs, or you run the risk of scrambling them. The sweet potato mixture can be warm, just not hot. Now, add in the eggs, and mix until just combined.
Assemble and bake
- Pour the sweet potato mixture into a greased 13x9-inch casserole dish, spreading it out as evenly as possible using a rubber spatula or offset spatula. Top with the pecan streusel topping in large chunks, pressing lightly to adhere.
- Bake for about 35-40 minutes, until golden brown. After about the 20 minute mark, keep an eye on the pecan topping. If the pecans or almond flour topping is starting to brown too fast, cover with aluminum foil.
- That’s it! Allow 15-20 minutes for the casserole to cool (and for the topping to harden) before eating. This will also ensure you don’t burn your mouth - the casserole will be hot!
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave or in the oven.
Save This Recipe! 💌
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Notes
-
- Use cold butter for the topping. Using cold butter for the streusel topping is essential to achieve the proper consistency, or else the topping will melt when baked, leaving you with puddles of butter.
- Avoid overmixing the streusel topping. It should look like coarse, sandy crumbs. If it’s too finely mixed, it may become more like a crust than a nice, crumbly topping.
- Chill the topping in the fridge while working on the filling. This will help ensure that it keeps its shape when it bakes. If left out, it will begin to warm up in a hot kitchen.
- Make sure the dairy and eggs are at room temperature for the filling. Room-temperature ingredients are really important when making the sweet potato filling to ensure the mixture comes together properly and doesn’t include any lumps.
- Allow the sweet potato mixture to cool before adding the eggs. The mixture can be warm, just not hot, or else you will scramble the eggs!
- Use a large enough pan. Make sure to use a 13x9-inch casserole dish for the right ratio of sweet potato base to crunchy topping in each bite.
- Keep an eye on the casserole while it’s baking. If the top starts to brown too quickly, but the inside isn’t warm yet, you can lightly cover it with aluminum foil to prevent the topping and pecans from burning.
- Make ahead. If you’re looking to save time on busy gathering days, you can prepare the sweet potato base and crumble topping separately, a day or in advance, and store them in the refrigerator. Assemble just before baking, and continue with the recipe as usual.
- To freeze. Allow the cooked casserole to cool completely. Transfer to a freezer safe airtight container and freeze for up to up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
Rachel says
Still enjoying the leftovers! So delicious!
Briana says
This is so awesome to hear, Rachel! Thank you so much for the comment, and we're so glad you enjoyed! 🙂