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Easy Brown Butter Sweet Potato Casserole with Pecan Streusel

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This creamy, nutty sweet potato casserole features a rich brown butter filling and a crunchy pecan streusel topping. It’s a holiday favorite that’s quick and easy to make, with only 20 minutes of active prep time.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/2 cup unsalted butter
  • 1/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup pecans, chopped
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender. Drain well and let sit for a minute to steam dry.
  3. While the sweet potatoes are cooking, place 1/2 cup of butter in a light-colored skillet or small saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden amber and smells nutty, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl.
  4. Transfer the drained sweet potatoes to a large mixing bowl. Mash with a potato masher or beat with an electric mixer until smooth.
  5. To the mashed sweet potatoes, add the browned butter (reserve about 2 tablespoons for the streusel), brown sugar, eggs, vanilla extract, cinnamon, nutmeg, salt, and milk. Mix until well combined and smooth.
  6. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  7. Pour the sweet potato mixture into the prepared baking dish and spread evenly. Sprinkle the pecan streusel evenly over the top.
  8. Bake for 30-35 minutes, until the filling is set and the topping is golden brown and crispy. If the streusel is browning too quickly, tent loosely with aluminum foil for the last 10 minutes.
  9. Remove from the oven and let rest for 5-10 minutes before serving. Serve warm.

Notes

For make-ahead: Assemble the casserole (without baking) up to 24 hours in advance, cover and refrigerate. Add 10-15 minutes to baking time. For extra crunchy topping, add 1/2 cup crushed cornflakes or panko breadcrumbs to the streusel. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: sweet potato casserole, brown butter, pecan streusel, Thanksgiving, holiday side dish, easy sweet potato casserole

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