Sweet Potato Casserole with Pecan Streusel
This easy Sweet Potato Casserole with Pecan Streusel is a holiday favorite! You can’t beat the combination of sweet and salty flavors in this Thanksgiving dish that will have your family asking for seconds.
This post may contain affiliate links. We may receive a small commission if you click and purchase something. Please see our disclosure policy for more details.
Turkey day is on the horizon and I wanted to share my easy version of the classic sweet potato casserole. I love Thanksgiving. It’s my favorite holiday to cook for. And while the turkey makes a presence at the Thanksgiving dinner table, it’s more about the sides for me.
Side dishes really make the meal. A well-rounded Thanksgiving dinner has enough sides that you need sideboards on your dinner plate. Sweet potatoes are one of those veggies that always have a spot at the table.
We grow a good amount here on the farm, so naturally, I like to incorporate the fruits of our labor. Sweet Potato Casserole with Marshmallows is a classic. This comfort food classic combines orange sweet potatoes, pecans, marshmallows, and a perfect amount of brown sugar and cinnamon.
Ingredients Needed to Make Sweet Potato Casserole
- Sweet potatoes: Washed, peeled, and cut into cubes
- Melted Butter
- Milk, half-and-half, or heavy cream: This casserole can be made vegan by using oat milk and vegan butter.
- Brown sugar: For a less sweet version, skip the brown sugar in the sweet potatoes. The streusel may be enough sugar for some people’s taste.
- Ground cinnamon
- Flour: Gluten-free flour can be used in place of all-purpose flour for a gluten-free version.
- Chopped Pecans: Walnuts can be used in place of pecans. For a nut free version, simply leave the nuts out of the streusel topping. Instead, you’ll have a crumbly brown sugar topping.
- Miniature Marshmallows: The marshmallows are optional and can be left off the casserole.
How To Make Sweet Potato Casserole With Pecan Streusel
Bring a large pot of water to a boil and add the cubed sweet potatoes. Boil until fork-tender (make sure they’re very soft so they will whip easily), about 15-20 minutes. Drain the water and transfer the sweet potatoes to a large bowl.
Add the melted butter, milk/cream, brown sugar, cinnamon, and salt. Whip the sweet potatoes with an electric mixer on medium speed until smooth.Spread the whipped sweet potatoes into the prepared baking dish.
In a medium mixing bowl, cut the butter into the brown sugar, flour, and cinnamon until crumbly. Mix in the chopped pecans. Sprinkle the mixture all over the top of the whipped sweet potatoes.
Bake the sweet potato casserole for 12 minutes until hot. Remove from the oven and sprinkle the mini marshmallows around the edges of the casserole. Return to the oven and bake for an additional 5 minutes until the marshmallows are golden brown (watch closely so the marshmallows don’t burn!).
Try These Easy Sweet Potato Recipes
Rosemary Parmesan Sweet Potatoes
Pesto Chicken Stuffed Sweet Potatoes
Thanksgiving Side Dish Kitchen Essentials
Save this Easy Sweet Potato Casserole for later. Pin the image below to your favorite Pinterest board.
Sweet Potato Casserole With Marshmallows and Praline Streusel
This easy Sweet Potato Casserole with Pecan Streusel is a holiday favorite! You can’t beat the combination of sweet and salty flavors in this Thanksgiving dish that will have your family asking for seconds.
Ingredients
- 6 large sweet potatoes, washed, peeled, and cut into cubes
- ½ cup butter, melted
- ½ cup milk, half-and-half, or heavy cream
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Topping:
- ½ cup butter, softened
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ cup pecans, chopped
- 1-2 cups mini marshmallows
Instructions
- Preheat oven to 375F. Grease a 9×13-inch baking dish with non-stick cooking spray.
- Bring a large pot of water to a boil and add the cubed sweet potatoes. Boil until fork-tender (make sure they’re very soft so they will whip easily), about 15-20 minutes. Drain the water and transfer the sweet potatoes to a large bowl.
- Add the melted butter, milk/cream, brown sugar, cinnamon, and salt. Whip the sweet potatoes with an electric mixer on medium speed until smooth.
- Spread the whipped sweet potatoes into the prepared baking dish.
- In a medium mixing bowl, cut the butter into the brown sugar, flour, and cinnamon until crumbly. Mix in the chopped pecans. Sprinkle the mixture all over the top of the whipped sweet potatoes.
- Bake the sweet potato casserole at 375F for 15 minutes until hot. Remove from the oven and sprinkle the mini marshmallows around the edges of the casserole. Return to the oven and bake for 5 minutes until the marshmallows are golden brown (watch closely so the marshmallows don’t burn!).
- Serve the casserole hot.
