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Brown sugar pecan sweet potato casserole with creamy mashed sweet potatoes and a crunchy golden pecan streusel topping.

Easy Brown Sugar Pecan Sweet Potato Casserole

Creamy cinnamon-vanilla sweet potatoes topped with a buttery brown sugar pecan streusel and baked until golden and crisp—an easy make-ahead Thanksgiving side dish without marshmallows.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Sweet Potato Filling:
  • 3 pounds sweet potatoes peeled and cut into 1 1/2-inch pieces
  • 6 tablespoons unsalted butter
  • 1/3 cup packed light brown sugar
  • 1/2 cup whole milk added gradually
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon kosher salt
  • For the Brown Sugar Pecan Topping:
  • 1 cup roughly chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter melted

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly butter a 9 × 13-inch baking dish.
  2. Place the peeled and chopped sweet potatoes in a large pot and cover with cold water.
  3. Bring to a boil, reduce to a simmer, and cook for approximately 15–20 minutes, until completely tender.
  4. Drain thoroughly and allow excess moisture to evaporate for 1–2 minutes.
  5. Return the potatoes to the warm pot and mash until mostly smooth.
  6. Stir in 6 tablespoons butter.
  7. Add the brown sugar and mix until incorporated.
  8. Gradually add the milk until the potatoes are creamy but still thick.
  9. Stir in the vanilla, cinnamon, nutmeg, and salt.
  10. Taste and adjust the seasoning before adding the raw eggs.
  11. Allow the sweet potato mixture to cool slightly.
  12. Whisk the eggs separately.
  13. If the potatoes are still very hot, stir a small spoonful of sweet potato mixture into the eggs before gradually mixing the eggs into the remaining potatoes.
  14. Transfer the filling to the prepared baking dish and spread into an even layer.
  15. In a medium bowl, combine the chopped pecans, brown sugar, flour, cinnamon, and salt.
  16. Add the melted butter and stir with a fork until irregular crumbs form.
  17. Scatter the pecan topping loosely and evenly over the sweet potato filling.
  18. Bake uncovered for approximately 30–40 minutes.
  19. If the pecans become too dark, loosely cover the casserole with foil.
  20. Bake until the center is hot and set and reaches 160°F (71°C).
  21. Remove from the oven and allow the casserole to rest for approximately 10 minutes.
  22. Serve warm.

Notes

Add the milk gradually because sweet potatoes vary in moisture.
Do not overprocess the sweet potatoes. A potato masher produces the best texture.
Taste the filling before adding the raw eggs and adjust the sugar, salt, or spices if necessary.
Keep the pecan streusel loose rather than pressing it into the filling.
For make-ahead preparation, refrigerate the sweet potato filling and pecan topping separately and add the topping immediately before baking.
If assembling the egg-containing filling ahead, keep it refrigerated and bake within 24 hours.
The casserole is done when the center is set and reaches 160°F (71°C).
If the pecans brown too quickly, loosely cover the dish with foil.
Let the casserole rest for approximately 10 minutes before serving.