This Sweet Potato Casserole With Pecan Streusel Topping is a classic Thanksgiving and holiday side dish that's made super easy with canned sweet potatoes!
Michelle's Recipe Rundown
If you love sweet potato casserole but wish the preparation would be quicker and easier, look no further. Using canned sweet potatoes is my favorite shortcut. You get all of that incredible flavor with a lot less effort...and I bet no one will ever know.
Sure, I'll admit that I was a little skeptical at first. But after making this casserole for the first time, one taste changed my mind because it was absolutely delicious. If I didn't make it myself, I never would have guessed that the sweet potatoes were canned.
The sweet potato mixture is creamy, fluffy and just-sweet-enough with a hint of vanilla. And the pecan streusel adds a buttery, brown-sugary crunch that's the perfect contrast (and the best part, as far as I'm concerned). We look forward to it every year!
Here's why you'll love it too:
- The prep is quick and easy. Skipping the steps of peeling, chopping and boiling sweet potatoes saves you a bunch of time. The casserole is ready to go in the oven in just about 10 minutes.
- The flavor and quality is all there. Neither is sacrificed by using canned sweet potatoes.
- The crunchy pecan streusel is a great change-up to marshmallow topping.
- You can prep it ahead of time. Even though this casserole comes together very quicky, I know that every little bit can help on those big cooking days!
- The recipe is easily doubled if you need more servings.
Love sweet potatoes? Try my Oven-Roasted Candied Sweet Potatoes, Easy Air Fryer Baked Sweet Potatoes and Sweet Potato Hash With Bacon.
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Ingredients & Notes
Here are all of the ingredients you need to make this easy sweet potato casserole with canned sweet potatoes and pecan streusel topping, along with some notes on preparation and making the best selections.
Ingredient amounts are in the recipe card below.
- Canned Sweet Potatoes - These are often labeled as canned yams even though they're really sweet potatoes. They usually come in a light syrup, so drain well before using. I like to use a brand where the only ingredients are sweet potatoes, water and sugar.
- Evaporated Milk - This comes in a can and can generally be found in the baking aisle at the grocery store. It adds a richer flavor, but whole milk or half-and-half can be used instead.
- Dark Brown Sugar - I love its deeper, more molasses-y flavor, but you can also use light brown sugar.
Substitutions & Variations
- Try adding spices to the sweet potato mixture, such as cinnamon, nutmeg or pumpkin pie spice.
- Want to use fresh sweet potatoes? Peel, cut into large chunks, cook in boiling water until tender, drain well, and let them sit in the warm pot for 5 to 10 minutes before mashing to allow any excess water to evaporate off. You'll need 3 cups of mashed sweet potatoes.
- For a marshmallow topping: Omit the pecan streusel. Bake the sweet potato mixture for 20 minutes, then cover the top with mini marshmallows and continue baking for the remaining time. The marshmallows should be puffed and mostly melted and lightly browned on top.
How to Make Sweet Potato Casserole With Pecan Streusel Topping
Note: This is a brief overview of the steps. The full printable recipe with ingredient amounts and detailed instructions, is in the recipe card below.
Mash the drained sweet potatoes in a large bowl.
Add the white granulated sugar, melted butter, evaporated milk, eggs, vanilla extract, and salt; mix until well combined.
Transfer the sweet potato mixture to an 8x8x2-inch (2-quart) baking dish.
In a medium bowl, work together the pecans, brown sugar, flour, and cold butter with your hands until the butter is incorporated and the mixture is crumbly.
Evenly sprinkle the streusel over the sweet potato mixture.
Bake in a preheated 350°F oven for 40 to 50 minutes until the topping is golden brown, the edges are set and the center is mostly set. Rest for 15 to 20 minutes before serving.
Recipe Tips
- Make sure that the sweet potatoes are well drained so that your casserole doesn't end up watery.
- To check for doneness: Carefully give the baking dish a gentle shake back and forth. The edges should be completely set, and the center should be mostly set with just a slight jiggle.
- Don't skip the step of letting the casserole rest before serving, as it will finish setting up during this time. It will be much too loose if you serve it immediately.
- You can easily double the recipe and use a 9x13x2-inch (3½ to 4-quart) baking dish if you need more servings. You may need to add a few extra minutes to the baking time.
- Don't have another recipe to use up that extra evaporated milk? It's great in coffee and tea.
Make-Ahead, Storing Leftovers & Reheating
Make-Ahead. Here's the best way to make this casserole up to a day in advance so that you get the closest-to-making-it-fresh-result on serving day:
Prepare the sweet potato mixture, put it in the baking dish, cover and refrigerate. Make the pecan streusel, put it in a separate airtight container and refrigerate.
When ready to bake, let the dish sit out at room temperature for 30 minutes to take the chill off. Then uncover, add the streusel topping and bake as directed (it may take a little longer since it is colder).
Safety Tip: Don't put an ice-cold glass/ceramic dish into a hot oven, as the sudden extreme temperature change can cause the dish to shatter. Always follow the manufacturer's instructions.
Leftover Storage. Store leftovers, once cooled, covered or in an airtight container in the refrigerator for up to 4 days. For longer-term storage, freeze for up to 3 months. Thaw completely in the refrigerator before baking.
Reheating. Place the leftovers in a baking dish and bake in a 350°F oven until heated through. To keep the top from getting too brown, I cover the dish with foil to start and then remove it for the last few minutes to help the topping crisp back up a bit. Or you can reheat it in the microwave.
Serving Suggestions
Sweet potato casserole is perfect served at Thankgiving or for any holiday dinner alongside turkey, ham, chicken, beef, pork, lamb, and more along with all of your other favorite sides. But you can serve it any day of the year with any meal.
I love to pair it with my Instant Pot Turkey Breast and Gravy, Slow Cooker Turkey and Gravy or Maple-Mustard Glazed Spiral Ham.
And since the sweetness of this casserole pushes the boundary between side dish and dessert, I've been known to enjoy leftovers as a sweet treat, either cold or warmed, with a dollop of whipped cream on top. I highly recommend it!
I hope you try this Sweet Potato Casserole With Pecan Streusel Topping recipe and love it as much as I do. Thanks for visiting today!
More Classic Holiday Side Dishes to Try
If you make this recipe, I'd love to know how it went! Please leave a comment and star rating below. Thanks!
📋Recipe
Sweet Potato Casserole With Pecan Streusel Topping
Ingredients
For the Sweet Potato Mixture
- 1 (40-ounce) can cut sweet potatoes in light syrup, well-drained (see Notes below)
- ½ cup white granulated sugar
- ½ cup melted butter, (I use salted butter)
- ⅓ cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt, or to taste
- cooking spray, for spraying the baking dish
For the Pecan Streusel Topping
- 1 cup chopped pecans
- ½ cup dark brown sugar, packed (or light brown sugar)
- ½ cup all-purpose flour
- 4 tablespoons cold salted butter, cut into large pieces
Instructions
- Preheat the oven to 350°F. Lightly spray an 8x8x2-inch (2-quart) baking dish with cooking spray.
Make the Sweet Potato Mixture
- In a large bowl, mash the sweet potatoes until smooth.
- Add the white granulated sugar, melted butter, evaporated milk, eggs, vanilla extract and salt until well-combined.
- Transfer the sweet potato mixture to the prepared baking dish; set aside.
Make the Streusel Topping
- Place the pecans, dark brown sugar, flour, and cold butter in a medium bowl; work the ingredients together with your hands until the butter is incorporated and the mixture is well-combined and crumbly.
- Evenly sprinkle the streusel topping over the sweet potato mixture in the baking dish.
Bake, Rest & Serve
- Bake for 40 to 45 minutes or until the topping is golden brown, the edges of the casserole are set and the very center of the casserole is mostly set.To check: carefully give the baking dish a gentle shake back and forth. The center of the casserole should have just a slight jiggle while the edges should have none.
- Remove the casserole from the oven and let it rest for 15 to 20 minutes before serving.Don't skip this step. The casserole will continue to set up during this time. If you serve it too soon, it will be much too loose and won't hold together.
Notes
- You'll often find canned cut sweet potatoes labeled as canned yams (even though they're actually sweet potatoes).
- Make sure the sweet potatoes are well-drained so that your casserole doesn't end up too watery.
- You can easily double the recipe and use a 9x13x2-inch baking dish if you need more servings. You may need to add a few extra minutes to the baking time.
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