This sweet potato casserole with streusel topping is a perpetual favorite at our family holiday celebrations. Is it a side dish? Is it a dessert? We place it right in between the casseroles and the pies, so everyone gets to make that decision on their own.Jump to Recipe
I’ve made this sweet potato casserole every Thanksgiving (and often for Christmas) for nearly a decade. It usually is accompanied by my favorite mashed potato casserole, but you might also enjoy it alongside roasted brussels sprouts – especially if you’d like to balance this sweet casserole with something a little more savory.
The most convenient part of this sweet potato casserole? You can it ahead of time and freeze it for later. I will often make the base a few days (or even weeks) in advance, waiting to thaw and cook it until the day we plan to enjoy it. I’ll make the casserole topping the same day of cooking to ensure the streusel topping is still a bit crunchy when you dig in.
For the base of the sweet potato casserole, you will need:
- Sweet potatoes
- Brown sugar
- Maple syrup
- Lemon juice
- An egg
For the casserole’s sweet topping, you will need:
- Brown sugar
- Pecans (optional)
How to make sweet potato casserole
Start by peeling and dicing your sweet potatoes. The size of the cubes doesn’t really matter, as long as they are consistent. The smaller the cubes, the faster they will cook.
Place your diced sweet potatoes in a large pot and cover with water. Bring to a boil and allow to boil until you can smoothly pierce the potatoes with a fork (usually 10-15 minutes).
While your potatoes are boiling, prepare the streusel topping. Combine melted butter with the brown sugar, flour, pecans, and spices. Mix thoroughly; the final product should be approximately the texture of clumpy sand. Set aside while you prepare the rest of the dish.
Once your sweet potatoes have finished boiling, drain the potatoes and dump them in a mixing bowl. Place butter amidst your potatoes and briefly allow to melt while you gather your other ingredients. Once butter has partially melted, mash the potatoes either by hand or using the paddle attachment on your stand mixer.
Next, add your brown sugar, maple syrup, cinnamon, nutmeg, and lemon juice. Mix thoroughly, making sure the sugar is completely dissolved. Finally, stir in the egg, making sure it is completely incorporated.
Pour your sweet potato casserole batter into a greased 8″ by 8″ pan. This is the point in which you can halt your progress and place the casserole into an airtight container for storage – either into the refrigerator for up to 4 days, or in the freezer for up to 3 months. Cooking instructions will always be the same whether cooking from fresh or frozen, as long as you have allowed the dish to thaw completely. In all cases, I recommend making the streusel topping fresh on the day of baking.
Whenever you decide to bake your casserole, top with streusel. Bake for 30 minutes; allow to cool for 5-10 minutes before serving.
Regardless of whether your family categorizes this dish as a side dish or a dessert, I hope you enjoy this recipe!
Sweet Potato Casserole with Streusel Topping
- 8" by 8" pan
- 2-3 sweet potatoes peeled and diced
- 2 tablespoons butter (1/4 stick)
- 1/3 cup milk can substitute soy or coconut milk
- 1/8 cup brown sugar
- ¼ cup maple syrup
- 1/2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 egg
- 1 stick butter melted
- 1 cup Flour
- 2 cup Brown sugar
- 4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped pecans
- Place sweet potatoes in a pot and cover completely with water. Bring to a boil; allow to cook until potatoes are soft (10-15 minutes).
- Place cooked potatoes in bowl along with butter; allow butter to melt, and then mix to combine ingredients.
- Add the remainder of your casserole ingredients to the potatoes; mix thoroughly to combine. Once the potatoes have been mixed to a smooth consistency, transfer to a greased 8" by 8" baking dish. Preheat oven to 350 degrees F.
- While the oven is preheating, make the streusel topping. First, mix together the melted butter and brown sugar. Then add the flour, pecans, and spices and mix thoroughly. The final texture should resemble wet sand.
- Pour topping over the potato mixture, spreading in an even layer. Bake for 30 minutes at 350 degrees F.
- Allow to cool for 5-10 minutes before serving.