This post may contain affiliate links. Read our disclosure policy.
This sweet potato casserole with streusel topping is a holiday classic featuring a brown butter streusel topping with chopped pecans. It’s rich, creamy, and topped with crispy sage for a cozy, unforgettable side dish perfect for Thanksgiving.
Love sweet potatoes? Try savory sweet potato casserole, sweet potato bites or brown butter mashed sweet potatoes next.
Sweet potato casserole has been a staple on holiday tables for generations, and this one is loaded with flavor. It deserves a spot on your Thanksgiving table along with classics like sourdough stuffing and cheesy scalloped potatoes.
The mashed sweet potato filling has hints of cinnamon and vanilla, while the pecan-streusel topping is nutty, buttery, and deliciously crisp.
Love casseroles? Try acorn squash casserole, gluten free dairy free green bean casserole, or homemade broccoli casserole next.
Ingredients You Need
Here are the simple ingredients you need for this sweet potato streusel casserole. Head to the recipe card for exact measurements.
- Sweet Potatoes: About 4 large sweet potatoes for a naturally sweet and creamy filling.
- Olive Oil: for roasting the potatoes.
- Unsalted butter: browning it adds a nutty, caramelized depth.
- Light Brown Sugar: Sweetens the filling and streusel.
- Sage Leaves (optional): Fry them in brown butter for a crispy garnish.
- Eggs: binds the filling.
- Cinnamon and Vanilla Extract: Adds warmth and depth to the flavor.
- Pecans: For a crunchy, flavorful topping. Swap for walnuts if preferred.
Need more holiday side ideas? Cauliflower gratin, gluten-free stuffing, and delicata squash salad are some of my favorites.
Recipe Variations & Substitutions
- Swap the Topping: Substitute the pecans with walnuts or almonds.
- Add a Marshmallow Topping: For a classic twist, add a layer of mini marshmallows during the last 10 minutes of baking.
- Use Maple Syrup: Add a tablespoon to the filling for a hint of maple.
- Try oatmeal: remove half of the pecans and add 1/2 cup rolled oats.
- Without nuts: leave the pecans out and add 1 cup rolled oats.
How to Make Sweet Potato Casserole with Streusel Topping
Here’s a quick rundown of the steps to make this sweet potato casserole with crumble topping. Skip to the recipe card for the full printable recipe!
Step 1. Roast the Sweet Potatoes: Poke holes in the sweet potatoes, rub with olive oil, and sprinkle with salt. Roast for about an hour until they’re fork-tender.
Step 2. Make the Brown Butter: Melt butter in a saucepan over medium heat until it begins to bubble and turn golden brown.
Step 3. Prepare the Filling: Scoop out the roasted sweet potato flesh into a mixing bowl. Mash until smooth, then add the brown butter, brown sugar, eggs, cinnamon, and vanilla.
Step 4. Make the Streusel Topping: Combine brown sugar, pecans, salt, and remaining brown butter.
Step 5. Assemble and Bake: Spread the sweet potato mixture in a greased 9×13-inch baking dish. Top with the streusel, then bake for 35-40 minutes until the topping is golden.
Expert Tips
- For smoother filling, use a hand mixer or stand mixer to whip the sweet potatoes after mashing.
- Don’t skip the brown butter! It adds rich, nutty flavor that elevates this dish.
- Prepare ahead. You can roast the potatoes and make the topping a day or two in advance.
- Cover with foil if needed. If the pecans start to brown too quickly, cover the casserole with foil during baking.
How to Store and Make Ahead
- Storage: Cover leftovers with plastic wrap or transfer to an airtight container. Store in the fridge for up to 3 days.
- Make Ahead: Prepare the filling and topping separately up to 2 days in advance. Assemble and bake on the day of serving.
Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.
Sweet Potato Streusel Casserole
Save this Recipe!
Ingredients
Sweet Potato Casserole
- 4 large sweet potatoes (about 4 pounds)
- 1 Tablespoon olive oil
- Kosher salt to taste
- 3/4 cup unsalted butter cubed
- 8-10 sage leaves optional
- 1 1/2 cups light brown sugar packed, divided
- 2 large egg beaten
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour gluten-free if needed
- 1 1/2 cups raw pecans roughly chopped
Instructions
- Preheat the oven to 425°F. Poke holes in the sweet potatoes and spray with cooking spray or cover with olive oil (or oil of choice). Sprinkle each with salt. Roast in the preheated oven for 1 hour, until fork-tender.4 large sweet potatoes, 1 Tablespoon olive oil, Kosher salt to taste
- Add all of the cubed butter to a medium saucepan over medium heat. Cook and stir for 4-5 minutes until it bubbles and froths, and you start to see small brown bits form on the bottom of the pan. Optionally, add the sage leaves in the last 1-2 minutes of cooking to crisp slightly. Remove it from the heat and remove the sage leaves, reserving them for garnish.3/4 cup unsalted butter, 8-10 sage leaves
- When the potatoes are done, cut a slit down the center to allow them to cool quicker. Turn the oven temperature down to 350°F and spray a 9×13-inch (or 3qt) casserole dish with nonstick spray.
- When they’re cool enough to handle, peel away the skin from the flesh or scoop it out with a spoon. Add the sweet potatoes to a mixing bowl and mash well with a potato masher. For really smooth filling, use an electric mixer to blend it well.
- Add 4 Tablespoons of the brown butter, making sure you get some of the brown bits that settle at the bottom of the pan. Add 1/2 cup of the brown sugar, eggs, cinnamon, vanilla, and a pinch of kosher salt. Taste the filling with a spoon and add more salt as needed.1 1/2 cups light brown sugar, 2 large egg, 1 teaspoon cinnamon, 1 teaspoon vanilla extract
- To a separate medium mixing bowl, add the remaining brown butter, brown sugar, flour, pecans, and salt and stir to combine.1/2 cup all-purpose flour, 1 1/2 cups raw pecans
- Transfer the sweet potato filling to the prepared casserole dish. Sprinkle the topping evenly over top. Bake for 35-40 minutes, until the sides are bubbling and the pecans are golden brown. Cover with foil if the nuts are browning too quickly. Serve warm with crispy sage or flaky sea salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excited to try for Thanksgiving! Can I prep night before fully? Or do you recommend fully baking if need to do in advance and then warming up? I know sometimes things don’t sit well waiting in fridge! Thanks!
Hey Kristen! You can fully prep the night before:) It should be fine!