Sweet Potato Casserole with Pecan Streusel Recipe
Creamy spiced sweet potatoes meet a golden, nutty pecan streusel in this cozy, crowd-pleasing casserole. No marshmallows—just comfort and crunch.
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Why Ditch the Marshmallows? My Take on Sweet Potato Casserole
I've always found that sweet potato casseroles with marshmallows leaned a little too far into dessert territory. Don’t get me wrong—I have a sweet tooth like anyone else, but what I truly crave during the holidays is that perfect blend of comfort and complexity. That’s exactly what this savory version delivers.
The rich, creamy base of spiced sweet potatoes has just enough sweetness to hit those comfort food notes, while the pecan streusel on top brings a buttery crunch and depth of flavor you just can’t get from marshmallows alone.
Personally, I think this dish is a true game-changer at any holiday or potluck table. The orange filling looks stunning against the golden, crunchy topping—making it as visually satisfying as it is tasty.
Pair it with roasted veggies or your favorite savory mains—it holds its own and then some. And it reheats beautifully, which only adds to its appeal for leftovers (not that there are usually any left once my friends dig in).
What do I love about this casserole?
- The texture contrast is outstanding.
- Pecans and a touch of spice bring out the best in sweet potatoes.
- Easy to prep ahead and just as good the next day.
Give this one a shot. Your guests will thank you, and you might just discover a new favorite.
Savory Sweet Potato Casserole with Pecan Streusel
Creamy sweet potatoes with warm spices, topped with a crunchy pecan streusel—no marshmallows needed.
Ingredients
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Boil the sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 3
In a large bowl, mash the sweet potatoes until smooth. Stir in milk, melted butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- 4
Spread the sweet potato mixture evenly in a greased baking dish.
- 5
In a separate bowl, mix together the pecans, flour, brown sugar, and softened butter until crumbly.
- 6
Sprinkle the pecan streusel mixture over the sweet potato filling.
- 7
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- 8
Let cool for a few minutes before serving.
Notes
For a gluten-free version, use gluten-free all-purpose flour in the streusel.
Casserole can be made ahead, refrigerated, and baked prior to serving.
Lightly toasting pecans enhances flavor and crunch.
Nutrition Facts
Serves: 8 servings
Calories Per Serving: 220
Frequently Asked Questions About This Recipe
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Bake just before serving.
With the classic recipe, it's not gluten-free due to the flour in the streusel, but you can substitute a 1:1 gluten-free flour blend.
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven until heated through.
Yes, you can freeze it. Assemble without baking, wrap well, and freeze for up to 2 months. Thaw overnight and bake as usual.
