Sweet Potato Casserole

Best Sweet Potato Casserole Recipe with Streusel Topping

ByBella Skye
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Introduction to Sweet Potato Casserole

Sweet potato casserole is one of those timeless side dishes that bridges comfort food with elegance. At its core, it’s a dish of creamy mashed sweet potatoes, lightly sweetened and spiced, then topped with something contrasting — often a crunchy streusel, nut topping, or gooey marshmallows. What makes it special is the balance: smooth and velvety sweet potatoes paired with texture on top, creating a dish that feels indulgent yet grounded.

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The flavor is naturally sweet, enhanced with cinnamon, vanilla, and sometimes nutmeg, but it can be adjusted to taste. For example, a sweet potato casserole not too sweet works beautifully alongside savory mains like roasted chicken or turkey, while a sweet potato casserole with cinnamon leans into dessert-like territory. People love it because it’s flexible — it can be a side, a holiday centerpiece, or even a dessert-style treat.

Why You’ll Love This Recipe

As a chef, I love this dish because it’s deceptively simple yet has layers of technique that elevate it:

  • Balanced sweetness – Unlike overly sugary versions, this recipe respects the natural sweetness of the potatoes. You can make it taste like dessert or keep it savory-leaning.
  • Texture contrast – The creamy base paired with a sweet potato casserole with streusel topping creates the perfect bite every time.
  • Versatility – Whether you want a canned sweet potato casserole easy option for weeknights or a fully baked-from-scratch dish for the holidays, this recipe adapts.
  • Crowd-pleasing – From kids to adults, everyone recognizes and enjoys the comforting flavor. It works for Thanksgiving, Christmas, or Sunday dinner.
  • Chef-friendly but approachable – You’ll learn not only what to do but why, so even first-time cooks will succeed.

Preparation and Cooking Time

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Ingredients

This recipe makes about 8 servings.

For the base:

  • 3 pounds sweet potatoes (about 6 medium), peeled and cubed (sub: 2 cans drained yams for a quick Yams sweet potato casserole)
  • ½ cup unsalted butter, melted
  • ½ cup brown sugar (light or dark; adjust for sweet potato casserole not too sweet)
  • 2 large eggs, beaten
  • ½ cup milk (whole or 2%; sub: evaporated milk for creamier texture)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (for a classic sweet potato casserole with cinnamon)
  • ½ teaspoon nutmeg (optional, adds warmth)
  • Pinch of salt

For the streusel topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup unsalted butter, softened
  • ½ cup chopped pecans (optional, but adds crunch)
Sweet Potato Casserole

Step-by-Step Instructions

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Step 1: Cook the Sweet Potatoes

Boil peeled, cubed sweet potatoes in salted water for 15–20 minutes until fork-tender. If you’re making a canned sweet potato casserole easy, skip this step and drain the canned yams well. Cooking from fresh develops more depth, while canned offers convenience.

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Step 2: Mash and Flavor

Drain the potatoes and mash until smooth. Incorporate melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Adding eggs while the potatoes are still warm helps bind the mixture, creating that custard-like consistency found in the best sweet potato casserole recipe.

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Step 3: Transfer to Baking Dish

Spread the sweet potato mixture evenly in a greased 9×13-inch casserole dish. Smoothing the top ensures even baking and makes the topping look polished.

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Step 4: Prepare the Streusel

Mix flour, brown sugar, softened butter, and pecans with a fork until crumbly. Scatter evenly over the sweet potato base. This step transforms the dish into a sweet potato casserole with streusel topping, giving it crunch and flavor contrast.

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Step 5: Bake

Bake at 350°F (175°C) for 35–40 minutes until the top is golden brown and the edges are slightly bubbling. The aroma of cinnamon and roasted pecans signals it’s ready.

How to Serve

  • Serve warm as a side dish with roast meats or as part of a holiday spread.
  • For a dessert-like twist, drizzle with maple syrup or top with whipped cream.
  • If preparing a sweet potato pie casserole, serve it in individual ramekins for an elevated look.
  • Pair with savory dishes to balance sweetness: roasted turkey, grilled chicken, or even pork chops.
Sweet Potato Casserole

Additional Tips

  • Roast the sweet potatoes instead of boiling for deeper caramelized flavor.
  • Whip the potatoes with a hand mixer for an ultra-smooth texture.
  • Toast the pecans before adding to the topping for richer nuttiness.
  • For a copycat sweet potato casserole like those from popular restaurants, use a mix of marshmallows and streusel.
  • Always taste the base before baking — adjust sugar and spices to your liking.

Recipe Variations

  • Classic Marshmallow Topping – Swap streusel for mini marshmallows. Bake until golden and gooey.
  • Savory Twist – Reduce sugar, add rosemary and black pepper. Great as a side for roasted meats.
  • Sweet Potato Pie Casserole – Add pie spices (allspice, cloves) and increase sugar slightly for a dessert-style version.

Freezing and Storage

  • Refrigerator: Store covered for up to 4 days. Reheat at 300°F until warmed through.
  • Freezer (unbaked): Assemble the casserole without topping, wrap tightly, and freeze for up to 2 months. Add streusel just before baking.
  • Freezer (baked): Freeze portions in airtight containers. Reheat gently, adding a splash of milk if needed.

Nutritional Information (per serving, 1/8 of recipe)

  • Calories: ~310
  • Protein: 4g
  • Carbohydrates: 42g
  • Fat: 15g
  • Fiber: 5g
  • Sugar: 18g

Final Words

The beauty of sweet potato casserole lies in its adaptability. From a simple canned sweet potato casserole easy option to a fully scratch-made dish with streusel or marshmallows, it’s always comforting and celebratory. As chefs, we value recipes that teach technique as much as they deliver flavor, and this casserole is one of those timeless dishes worth mastering.

Whether you’re making it for Thanksgiving, Christmas, or just a Sunday dinner, this casserole proves that simple ingredients can create extraordinary results.

FAQ’s

Yes, assemble the base a day ahead, refrigerate, and add the topping just before baking.

Absolutely. For a sweet potato casserole not too sweet, cut the sugar in half and rely on the potatoes’ natural sweetness.

Yes, canned yams are a great shortcut for a canned sweet potato casserole easy version. Just drain well to avoid excess liquid.

The pie version is usually sweeter, spiced more heavily, and served as dessert, while the classic casserole leans more toward a side dish.

Yes. Simply omit the pecans from the streusel, or replace them with rolled oats for crunch.

Best Sweet Potato Casserole Recipe with Streusel Topping
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Best Sweet Potato Casserole Recipe with Streusel Topping

Recipe by Bella SkyeCourse: Casserole Recipes
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

310

kcal

Ingredients

  • 3 pounds sweet potatoes (about 6 medium), peeled and cubed (sub: 2 cans drained yams for a quick Yams sweet potato casserole)

  • ½ cup unsalted butter, melted

  • ½ cup brown sugar (light or dark; adjust for sweet potato casserole not too sweet)

  • 2 large eggs, beaten

  • ½ cup milk (whole or 2%; sub: evaporated milk for creamier texture)

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon (for a classic sweet potato casserole with cinnamon)

  • ½ teaspoon nutmeg (optional, adds warmth)

  • Pinch of salt

  • For the streusel topping:

  • ½ cup all-purpose flour

  • ½ cup brown sugar

  • ¼ cup unsalted butter, softened

  • ½ cup chopped pecans (optional, but adds crunch)

Directions

  • Boil peeled, cubed sweet potatoes in salted water for 15–20 minutes until fork-tender. If you’re making a canned sweet potato casserole easy, skip this step and drain the canned yams well. Cooking from fresh develops more depth, while canned offers convenience.
  • Drain the potatoes and mash until smooth. Incorporate melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Adding eggs while the potatoes are still warm helps bind the mixture, creating that custard-like consistency found in the best sweet potato casserole recipe.
  • Spread the sweet potato mixture evenly in a greased 9×13-inch casserole dish. Smoothing the top ensures even baking and makes the topping look polished.
  • Mix flour, brown sugar, softened butter, and pecans with a fork until crumbly. Scatter evenly over the sweet potato base. This step transforms the dish into a sweet potato casserole with streusel topping, giving it crunch and flavor contrast.
  • Bake at 350°F (175°C) for 35–40 minutes until the top is golden brown and the edges are slightly bubbling. The aroma of cinnamon and roasted pecans signals it’s ready.

Notes

  • When making sweet potato casserole, small chef-inspired steps can make a huge difference. Roast the sweet potatoes instead of boiling to bring out a deeper, caramelized flavor. For the smoothest base, whip the potatoes with a hand mixer until airy and creamy. Toasting the pecans before adding them to the topping gives a richer, nutty crunch that pairs beautifully with the sweet filling. If you want a copycat sweet potato casserole like those served in popular restaurants, layer both marshmallows and streusel for the ultimate topping. And finally, always taste the potato base before baking—this lets you adjust the sugar and spices so the casserole matches your preferred balance of sweetness and warmth.

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