Sweet Potato Casserole with Pecan Streusel: Easy Thanksgiving Side
Sweet potato casserole is one of those Thanksgiving sides that vanishes from the table first. It is creamy, lightly sweet and warmly spiced, with a crunchy brown-sugar pecan streusel on top that makes everyone go back for a second scoop. Best of all, you can prepare most of it a day ahead, which leaves more room in the oven and more time with your guests.
What You Need
The filling comes together with a few pantry staples: sweet potatoes, butter, brown sugar, eggs, a splash of milk, vanilla, cinnamon and a pinch of salt. For the topping you need flour, more brown sugar, cold butter and plenty of chopped pecans.
How to Make Sweet Potato Casserole
Peel and cube the sweet potatoes, then boil them until a fork slides in easily. Drain them well and mash while still warm with the butter, brown sugar, eggs, milk, vanilla, cinnamon and salt until smooth. Spread the filling in a buttered baking dish.
For the streusel, mix the flour, brown sugar and pecans, then work in the cold butter until the topping looks like coarse crumbs. Sprinkle it evenly over the filling and bake until the top is golden and the edges are bubbling.
Tips for the Best Sweet Potato Casserole
Drain the sweet potatoes thoroughly and mash them while they are warm, because that is the secret to a silky filling that is never watery. If you want a deeper flavor, swap part of the brown sugar for maple syrup. Walnuts work well when pecans are hard to find.
Make Ahead and Storage
Prepare the filling up to a day ahead and keep it covered in the fridge, then add the streusel just before baking so it stays crisp. Leftovers keep for 4 days in the refrigerator; reheat them covered at a low oven temperature.
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