Whipped sweet potatoes with pecan streusel topping
Brown Sugar Sweet Potato Casserole
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
10
1 large baking dish
Difficulty
Easy
Cost
Budget
$
Brown Sugar Sweet Potato Casserole
Whipped sweet potatoes with pecan streusel topping
★4.4(17)
Silky mashed sweet potatoes seasoned with brown sugar and warm spices, topped with a buttery pecan streusel. The holiday side dish that doubles as dessert.
20m
Prep Time
40m
Cook Time
60m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This sweet potato casserole walks the line between side dish and dessert with its caramelized pecan topping and warmly spiced filling. It's the dish everyone saves room for at Thanksgiving.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 4 lbs sweet potatoes, peeled and cubed
- 1/2 cup packed brown sugar
- 1/4 cup melted butter
- 1 cup chopped pecans
- 1 tsp cinnamon
- 1/2 cup all-purpose flour for topping
Instructions
- 1
Boil sweet potatoes in salted water until fork-tender, about 15 minutes. Drain well.
- 2
Mash sweet potatoes with half the brown sugar, 2 tbsp butter, cinnamon, a pinch of nutmeg, and a splash of milk until smooth. Spread into a greased 9x13 baking dish.
- 3
Mix remaining brown sugar, flour, pecans, and remaining melted butter until crumbly. Scatter over the sweet potatoes.
- 4
Bake at 375°F for 25-30 minutes until the topping is golden and crunchy.
- 5
Let rest 5 minutes before serving. Garnish with a few extra pecans if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
PecansWalnuts or almonds
Any toasted nut works for the streusel topping
Brown sugarMaple syrup (1/4 cup)
Adds a deeper, more complex sweetness
Tips & Storage
Pro Tips
Roasting the sweet potatoes instead of boiling concentrates their sweetness—halve and roast at 400°F for 45 minutes.
For a marshmallow version, skip the streusel and top with mini marshmallows for the last 10 minutes.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 4 days. Freeze without topping for up to 2 months.
Reheating
Reheat at 350°F for 20 minutes. Add fresh streusel if the topping has softened.
Nutrition Facts
Per serving (15mg) · 10 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein3g
Carbohydrates10g
Fat46g
Fiber120mg
Sugar4g
Sodium22g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use canned sweet potatoes?
- Yes—drain two 29-oz cans and proceed from the mashing step.
- Marshmallows or streusel?
- Both are traditional—marshmallows give gooey sweetness, streusel gives crunchy contrast.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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