Bake up fresh sweet potatoes to make Sweet Potato Casserole with Streusel Topping. A brown sugar and pecan streusel adds wonderful texture and flavor to the classic marshmallow finish—this is a side your friends and family will ask for again.
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Here in the Midwest it’s finally feeling like fall. Cooler weather, changing leaves and sweaters make me start thinking about Thanksgiving—one of my favorite holidays. It’s not too early to begin planning the menu, and a classic sweet potato casserole is always at the top of my list.
SWEET POTATO CASSEROLE WITH TWO TOPPINGS
Growing up, I wasn’t a big fan of sweet potatoes, but I loved the marshmallow topping on my Nana’s casserole. I would pick every toasted mini marshmallow off my plate and leave the rest behind. Eventually I decided to keep the flavors I loved from Nana’s version—brown sugar, vanilla and a touch of cinnamon—but update the base by using freshly baked sweet potatoes and adding two complementary toppings.
First, I make a pecan streusel for crunch and extra sweetness. The streusel combines brown sugar, cinnamon, flour and butter until coarse crumbs form, then chopped pecans are stirred in. I use quality salted butter for the best flavor—on holiday dishes I prefer ingredients I can trust.
If you don’t enjoy marshmallows on your sweet potatoes, the streusel alone is a delicious finish. But I still love the nostalgia of mini marshmallows, so after the streusel has baked and crisped, I sprinkle on a generous handful and return the casserole to the oven until the marshmallows are soft and golden.
The result is a rich, creamy sweet potato base topped with a toasty, pecan-filled streusel and melty marshmallows—a welcome addition to any holiday table.
HOW TO COOK SWEET POTATOES FOR CASSEROLE
I prefer fresh baked sweet potatoes rather than canned. To prepare them: wash the potatoes, prick each one with a fork, and place them on a foil-lined baking sheet. Bake at 375°F for 75–90 minutes, until tender and cooked through. Let them cool slightly, then scoop the flesh into a bowl and discard the skins. For an ultra-smooth texture, press the cooked potato through a ricer before mixing.
Yes, baking takes time, but you can use that window to clean, prep other dishes or even bake the potatoes a day or two in advance and refrigerate them until you’re ready to assemble the casserole.
CAN YOU MAKE SWEET POTATO CASSEROLE AHEAD OF TIME?
Yes. This casserole is ideal for make-ahead holiday planning. Prepare the sweet potato mixture, spread it in the greased casserole dish, cover and refrigerate. Make the streusel separately and refrigerate it in a covered container. When it’s time to bake, top the sweet potatoes with the streusel and bake as directed, finishing with the mini marshmallows. If using a glass dish, allow the casserole to come to room temperature before placing it in the oven to prevent thermal shock.
This Sweet Potato Casserole with Streusel Topping combines creamy, seasoned sweet potatoes with a buttery, nutty streusel and optional marshmallows for a balance of textures and holiday-friendly flavor. It’s comforting, familiar and easy to make ahead—perfect for Thanksgiving or any special meal.
Sweet Potato Casserole with Streusel Topping
Equipment
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Staub Ceramic 13″x9″ Rectangular Baking Dish
Ingredients
- 3 ½ pounds fresh sweet potatoes about 5 medium
- ½ cup granulated sugar
- 1 egg beaten
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 tablespoons salted butter softened
- ½ cup milk
- ½ teaspoon pure vanilla extract
FOR THE TOPPING:
- ½ cup packed light brown sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 3 tablespoons salted butter softened
- ½ cup chopped pecans
- 2 cups mini marshmallows optional
Instructions
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Preheat oven to 375°F. Line a baking sheet with foil. Wash the sweet potatoes, prick them with a fork and place them on the sheet. Bake 75–90 minutes or until soft. Allow to cool until comfortable to handle.
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Reduce oven temperature to 325°F. Butter an 11×7-inch casserole dish and set aside.
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Scoop the sweet potato flesh into a large bowl, discarding skins. For an extra-smooth texture, push the potatoes through a ricer.
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Add sugar, beaten egg, salt, cinnamon, butter, milk and vanilla. Beat with an electric mixer until smooth and fully combined.
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Spread the mixture into the prepared casserole dish and smooth the top.
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In a medium bowl, combine brown sugar, flour and cinnamon. Cut in the butter until coarse crumbs form, then stir in pecans. Sprinkle the streusel evenly over the sweet potatoes.
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Bake at 325°F for 30 minutes, or until the topping is lightly browned.
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Remove from oven, top with mini marshmallows, and return to the oven for 10 more minutes or until the marshmallows are melty and golden.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.