Sweet Potato Casserole With Streusel

When I think of a cozy holiday table, this sweet potato casserole with streusel instantly comes to mind. It’s warm, comforting, and just the right mix of creamy and crunchy. The fluffy sweet potatoes are whipped to perfection, then topped with a buttery brown sugar streusel that bakes into a golden, crisp layer. It’s one of those dishes that feels indulgent but still carries that wholesome, homemade charm.

What makes this recipe stand out is the balance of textures and flavors. The sweet potatoes are naturally velvety and slightly sweet on their own, but once blended with a touch of butter, sugar, and spices, they transform into something downright irresistible. And then there’s the streusel — crumbly, nutty, and just the right amount of sweet. It’s the topping that makes every bite feel like a little celebration.

This casserole has become a must-have for my holiday spread. Whether it’s a Thanksgiving sweet potato casserole or a side dish for a Sunday family dinner, it’s always a hit. I love that it can be prepped ahead of time — a true lifesaver when juggling multiple dishes. Having a make ahead sweet potato casserole in the fridge means less stress and more time enjoying the company around the table.

If you’ve been searching for the best sweet potato casserole to wow your family and friends, this one checks every box. Honestly, I’d call it the best ever sweet potato casserole because it brings together all the cozy flavors of the season with a little extra flair. The kind of recipe you’ll find yourself coming back to year after year, and maybe even passing down as a family favorite.

Why You’ll Love It

• That golden streusel topping. The buttery brown sugar crumble adds the perfect crunch, almost like dessert sneaking its way onto the dinner plate.
• Creamy meets crunchy. The whipped sweet potatoes are silky smooth, and when you scoop down into that streusel, every bite has a little contrast that keeps you going back for more.
• Holiday table magic. Whether it’s for Thanksgiving or Christmas, this casserole has a way of stealing the spotlight from even the turkey. Guests will always ask for seconds (and the recipe!).
• Stress-free prep. You can assemble this casserole a day in advance, stash it in the fridge, and simply bake it when you need it. That make-ahead option is a real lifesaver during busy holidays.
• Family-favorite status. It’s one of those side dishes that appeals to everyone — kids, picky eaters, and even those who usually claim they “don’t like sweet potatoes.”

Ingredient List

For the Sweet Potato Base:

• 4 large sweet potatoes (about 3 pounds), peeled and cubed
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• 2 large eggs, lightly beaten
• ½ cup whole milk (or cream for extra richness)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

For the Streusel Topping:

• ½ cup all-purpose flour
• ½ cup packed brown sugar
• ½ cup chopped pecans
• 4 tablespoons unsalted butter, softened

Ingredient Notes

• Sweet Potatoes: I always grab fresh, bright orange sweet potatoes — they mash up smoother and taste sweeter than canned. Totally worth the little bit of peeling and chopping.
• Butter: Real butter is key here. It makes the sweet potatoes richer and gives the streusel that melt-in-your-mouth crumble.
• Milk: Whole milk is classic, but if I’m feeling indulgent, I’ll swap in heavy cream. It makes the filling extra silky.
• Spices: Cinnamon and nutmeg add cozy warmth, but you can play around — a tiny pinch of allspice or cloves makes it taste even more festive.
• Pecans: Don’t skip the pecans! They give the streusel a nutty crunch that balances out the sweetness beautifully.

Kitchen Equipment Needed

• Large pot – For boiling the sweet potatoes until they’re fork-tender. I use my big Dutch oven since it heats evenly.
• Colander – To quickly drain the potatoes before mashing.
• Mixing bowls – One for the sweet potato base, another for the streusel topping. Keeps everything neat and organized.
• Hand mixer or potato masher – To whip the sweet potatoes smooth. I like my hand mixer for that extra fluffy texture.
• Measuring cups and spoons – Essential for nailing the right balance of sweetness and spices.
• 9×13 baking dish – The perfect size for this casserole. Glass or ceramic works best for even baking.
• Spatula or wooden spoon – For folding everything together and spreading the potato mixture evenly.

Instructions

Step 1 — Preheat & Prep

1. Preheat your oven to 350°F (175°C) and butter a 9×13 baking dish.
2. Peel and cube the sweet potatoes into roughly 1–1½ inch pieces so they cook evenly.
3. Measure out the rest of your ingredients (butter, sugars, eggs, milk, spices, streusel ingredients) so everything’s ready to go — it makes the next steps smooth and calm.

Pro tip: Start your potatoes in cold water (see next step) — it helps them cook evenly from edge to center.

---

Step 2 — Cook the Sweet Potatoes

1. Place the cubed sweet potatoes in a large pot and cover with cold water by about an inch.
2. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until the pieces are fork-tender — about 12–15 minutes depending on size.
3. Drain well in a colander, then return them to the warm pot off the heat for a minute to let excess steam evaporate. This keeps the filling from getting watery.

Pro tip: Don’t overcook until they’re falling apart — you want tender, not mushy. Drying them briefly in the warm pot makes the mash richer and not runny.

---

Step 3 — Mash & Build the Sweet Potato Filling

1. Transfer the drained potatoes to a mixing bowl (or keep in the pot). Add the ½ cup melted butter, ½ cup granulated sugar, 2 beaten eggs, ½ cup milk, vanilla, cinnamon, nutmeg, and a pinch of salt.
2. Use a hand mixer on medium speed for 1–2 minutes until smooth and fluffy. If you prefer, mash by hand with a potato masher and then beat briefly to incorporate air.
3. Taste and adjust — if you like it a touch sweeter or a bit more spice, now’s the time to tweak. The texture should be velvety and scoopable, not soupy.

Pro tip: A hand mixer gives the lightest, airiest texture. Mix just until combined — overbeating can make the filling too loose.

---

Step 4 — Make the Streusel Topping

1. In a separate bowl, combine ½ cup flour, ½ cup packed brown sugar, and ½ cup chopped pecans.
2. Add the 4 tablespoons softened butter and use a fork, pastry cutter, or your fingertips to work the butter into the dry mix until you have coarse crumbs and some pea-sized bits.
3. Leave a few slightly larger pecan pieces — they give satisfying crunch after baking.

Pro tip: For a slightly chewier streusel, stir in a couple tablespoons of old-fashioned oats. (Totally optional — the classic pecan streusel is wonderful as written.)

---

Step 5 — Assemble the Casserole

1. Spread the sweet potato mixture evenly in your prepared 9×13 dish, smoothing the top with a spatula.
2. Sprinkle the streusel evenly over the sweet potatoes, covering the surface but leaving a little texture — don’t press it flat.
3. If you like a thinner streusel, reserve a couple of tablespoons and scatter them on top for visual contrast.

---

Step 6 — Bake Until Golden

1. Place the casserole on the middle rack and bake at 350°F (175°C) for 25–30 minutes, or until the streusel is golden and you see a gentle bubbling around the edges.
2. If the topping is browning faster than the center is warm, tent loosely with foil and continue baking until heated through. For an extra-crisp finish, slide under the broiler 1–2 minutes — watch it like a hawk.

Pro tip: Use a toothpick in the center to check warmth — it should come out hot and moist. Tent with foil if needed to prevent over-browning.

---

Step 7 — Rest, Serve, and Make-Ahead Notes

1. Let the casserole rest for 10–15 minutes before serving — this helps the filling set so it slices prettily.
2. Serve warm and watch the smiles. This is perfect as a Thanksgiving sweet potato casserole or anytime you want cozy, comforting sides.

Make-Ahead & Storage:

• To make this a true make ahead sweet potato casserole, assemble it up to 24 hours in advance: cover tightly and refrigerate. When ready to serve, take it from fridge to oven and add about 10–15 minutes to the baking time (still at 350°F/175°C) until heated through.
• You can also assemble and freeze unbaked for up to 2 months. Thaw overnight in the fridge before baking.
• Store leftovers in an airtight container in the fridge for up to 4 days; reheat covered in a 325°F (160°C) oven until warmed through.

Pro tip: If baking straight from the fridge, let the casserole sit at room temperature for 20–30 minutes before putting it in the oven — it helps it bake evenly and reduces extra baking time.

Tips and Tricks for Success

• Dry the potatoes well. After draining, let them sit in the warm pot a minute or two so excess steam escapes — this prevents a watery filling.
• Whip, don’t overwhip. A hand mixer makes the potatoes light and fluffy, but stop once everything is smooth. Overmixing can turn them gluey.
• Room temperature eggs. Cold eggs can make the mixture seize up slightly — let them sit out for 10 minutes before adding.
• Use softened butter for the streusel. It blends in more evenly than cold butter, giving that perfect crumbly texture.
• Make it ahead wisely. If prepping a day before, keep the streusel in a separate container in the fridge and sprinkle on just before baking so it stays crisp.

Ingredient Substitutions and Variations

• Milk/Cream: Swap whole milk for half-and-half or heavy cream if you want extra richness. For dairy-free, use almond milk or oat milk.
• Sugar: Try maple syrup or honey in the filling instead of granulated sugar for a deeper flavor. Brown sugar also works beautifully.
• Spices: Add pumpkin pie spice in place of cinnamon and nutmeg for an easy shortcut.
• Nuts: Pecans are classic, but walnuts or almonds can be swapped in. For a nut-free version, use sunflower seeds or just leave the nuts out.
• Streusel twist: Stir in shredded coconut or oats for extra texture in the topping.
• Mini servings: Bake in ramekins for individual portions — perfect for dinner parties or buffets.

Serving Suggestions

• I love serving this casserole alongside roasted turkey and gravy — it balances all the savory richness with a touch of sweetness.
• Pair it with roasted Brussels sprouts or green beans for a colorful, well-rounded holiday plate.
• For a cozy Sunday dinner, serve it with baked chicken and a simple side salad.
• Add it to a brunch spread with ham, eggs, and biscuits — it doubles as both a side and a sweet treat.
• Leftovers make a surprisingly good breakfast with a fried egg on top (trust me, it works!).

Storage and Reheating Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze unbaked or fully baked casserole (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before baking or reheating.
• Oven Reheat: Cover with foil and warm at 325°F (160°C) until heated through, about 15–20 minutes.
• Microwave Reheat: Heat single servings on a microwave-safe plate in 30–45 second bursts until warm.
• Make-Ahead Tip: If baking straight from the fridge, add an extra 10–15 minutes to the baking time.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! You can assemble it a day in advance, cover tightly, and refrigerate. Just add 10–15 minutes to the baking time when cooking straight from the fridge.

Can I freeze sweet potato casserole?

Absolutely. You can freeze it before or after baking for up to 2 months. Thaw overnight in the fridge, then bake or reheat until warmed through.

Do I have to use pecans in the topping?

Nope! Walnuts, almonds, or even oats make great alternatives. For a nut-free version, simply leave them out — the streusel will still be deliciously crisp.

How sweet is this casserole?

It’s sweet but balanced. The potatoes are naturally sweet, and the streusel adds a dessert-like topping, but it’s not overwhelmingly sugary. You can cut the sugar slightly if you prefer a lighter version.

Can I make this dairy-free?

Yes! Swap the butter for a dairy-free alternative and use almond or oat milk in place of whole milk. The texture stays creamy and the flavor is still fantastic.

How do I reheat leftovers?

Cover with foil and warm in the oven at 325°F until heated through, or microwave individual portions in short bursts.

---

Did you try this sweet potato casserole with streusel? I’d love to hear how it turned out for you — let me know in the comments below or share your version with friends and family!