Pecan Sweet Potato Casserole with Crunchy Pecan Streusel

The warm glow of oven-baked sweet potatoes fills the kitchen with nutty toasted scents and glistening buttery steam as I tuck crunchy pecan streusel into a silky mash. After four rounds of tweaking, this Pecan Sweet Potato Casserole hits that sweet spot between tender sweet potatoes and crackling brown sugar topping. My discovery: adding a pinch of freshly grated nutmeg makes every bite sing.

Why You’ll Love Pecan Sweet Potato Casserole

• Velvety-smooth sweet potato base that stays tender with a slight bite.
• Crunchy pecan topping crackles as you slice through.
• Layered aromas of cinnamon, maple, and toasted nuts.
• A North American holiday classic with roots in Southern kitchens.

A Little Background

On my first test run last November, I poked the potatoes too few times and ended up with steam pockets instead of golden skins. Since then, I stick to even pricks and a full 55 minutes at 350°F. Watching my kids press for extra maple drizzle became their favorite Sunday ritual.

Key Ingredients for Pecan Sweet Potato Casserole

• Sweet potatoes (2 pounds): starchy foundation for that silky mash; choose medium-sized for even cooking.
• Full-fat coconut milk (1/4 cup): adds richness; swap with heavy cream if preferred.
• Pure maple syrup (2 tablespoons): natural sweetener; boost sweetness or swap with honey.
• Chopped pecans (3/4 cup): for crunch; a quick toast deepens their flavor.
• Light brown sugar (3/4 cup): packed sweetness that caramelizes in the oven.
• Cold unsalted butter (4 tablespoons): cubed to bind the streusel; keep it chilled.

How to Make Pecan Sweet Potato Casserole

1. Preheat the oven to 350°F and generously prick each sweet potato all over with a fork.
2. Arrange potatoes directly on the center rack and bake until a skewer slides through easily, about 45 to 55 minutes.
3. Reduce the oven heat to 325°F. Slice each potato lengthwise and scoop the soft flesh into a bowl. Add 1/4 cup full-fat coconut milk, 2 tablespoons pure maple syrup, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon and a pinch of freshly grated nutmeg. Mash until mostly smooth.
4. Transfer the mash to an 8×8-inch baking dish, smoothing the top with a spatula.
5. In a separate bowl, stir together 3/4 cup chopped pecans, 3/4 cup all-purpose flour, 3/4 cup light brown sugar and 1/4 teaspoon salt. Scatter 4 tablespoons of cubed cold butter over the mixture, then use a pastry cutter (or two knives) to work until coarse clumps form.
6. Evenly sprinkle the streusel atop the sweet potato layer.
7. Bake until you hear soft crackling and the topping is golden brown, about 25 to 35 minutes. I aim for 25 minutes and then check every five.
8. Remove from the oven and rest for 5 minutes. Drizzle any remaining maple syrup over each portion before serving.

Pro Tips & Troubleshooting

• Testing note: I noticed during my third bake the streusel browned too quickly—tent the dish with foil for the last 10 minutes if needed.
• If your topping feels soggy, let it cool in the oven with the door cracked open for a few minutes to crisp up.
• Stir in a pinch of cayenne or smoked paprika to the mash for a subtle warmth.
• Halve or double easily by swapping to a 9×9 or 13×9-inch pan; adjust baking time by ±5 minutes.

Storage & Make-Ahead Guide

You can assemble the mash and streusel separately up to a day ahead—store covered in the fridge. Once baked, keep leftovers in an airtight container at 40°F or below for up to 4 days, or freeze portions for up to 2 months. To reheat, warm at 325°F until heated through. Testing note: after freezing, I found the texture stays silky if thawed overnight in the fridge before baking.

Serving Suggestions

Serve warm alongside roast turkey or glazed ham, or top with a dollop of vanilla Greek yogurt and a sprinkle of fresh chives for a sweet-savory twist.

Frequently Asked Questions

• How long does sweet potato casserole last in the fridge?: Store in an airtight container for 3–4 days at 40°F or below.
• Can I use canned sweet potatoes in this recipe?: Yes. Substitute two 15 ounce cans (drained), mash and proceed—fresh tubers offer deeper flavor.
• What temperature should I bake sweet potato casserole?: Bake filling at 350°F, then top and reduce to 325°F for approximately 25–35 minutes.
• How do I reheat leftover sweet potato casserole?: Cover with foil and warm at 325°F for 15–20 minutes or until bubbling.
• Can I freeze pecan sweet potato casserole?: Yes. Freeze baked portions in airtight containers up to 2 months; thaw overnight before reheating.
• What’s the best topping for sweet potato casserole?: A classic pecan streusel combines chopped nuts, brown sugar, flour and cold butter for maximum crunch.

Final Thoughts

I still catch myself sneaking a spoonful of leftover Pecan Sweet Potato Casserole cold from the fridge—its sticky sweetness and crackly pecan aroma are my weekday pick-me-up. Give it a try and let me know how your kitchen filled with that gentle crackling melody. Share your results below!

More Recipes You’ll Love

• Candied Yams – a sweeter spin on tender yams glazed with brown sugar
• Southern Maple Sweet Potato Casserole – another rich casserole marrying maple and warm spices
• Green Bean Casserole – a creamy mushroom-topped classic that pairs brilliantly
• Walnut Maple Roasted Sweet Potatoes – nutty crunch meets caramelized maple in every bite