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Easy Kid-Approved Brown Sugar Pecan Sweet Potato Casserole

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A creamy, perfectly sweet sweet potato casserole topped with a crunchy brown sugar pecan streusel that makes you forget marshmallows ever existed. It’s kid-approved, budget-friendly, and perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/3 cup milk (whole or 2%)
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup pecan halves or pieces
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar, packed (for topping)
  • 1/4 cup unsalted butter, cold and cubed (for topping)
  • 1/2 teaspoon cinnamon (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Cook the sweet potatoes: Peel and cube sweet potatoes into 1-inch chunks. Place in a large pot, cover with cold water by about an inch, and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain well.
  2. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  3. Mash the sweet potatoes: Transfer drained sweet potatoes to a large bowl. Add melted butter and milk, then mash until smooth (leave a few small chunks for texture if desired). Let cool for about 5 minutes.
  4. Add remaining base ingredients: Stir in brown sugar, eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix until well combined and smooth.
  5. Spread mixture into prepared dish: Pour sweet potato mixture into greased dish and spread evenly with a spatula. Tap dish gently on counter to release air bubbles.
  6. Make the pecan topping: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold cubed butter and use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in pecans.
  7. Top the casserole: Sprinkle pecan streusel evenly over sweet potato mixture. Do not press down.
  8. Bake: Place casserole in preheated oven and bake for 30-35 minutes, until topping is golden brown and edges are bubbling. If topping browns too quickly, tent loosely with foil for last 10 minutes.
  9. Cool slightly before serving: Let casserole rest for 10-15 minutes before serving to allow it to set.

Notes

For make-ahead: Assemble casserole completely (without baking), cover, and refrigerate for up to 24 hours. Add 10 minutes to baking time when starting from cold. For freezing: Assemble unbaked, wrap tightly, and freeze for up to 3 months. Thaw overnight in refrigerator before baking. Toast pecans at 350°F for 5-7 minutes for extra flavor. Use cold butter for topping to ensure a crumbly texture.

Nutrition

Keywords: sweet potato casserole, brown sugar pecan, kid-approved, Thanksgiving side dish, easy casserole, holiday recipe

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