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Bake up some fresh sweet potatoes to make Sweet Potato Casserole with Streusel Topping. The easy brown sugar and pecan streusel is a delicious addition to the traditional marshmallow topping, and one that your friends and family will love!
This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.
I don’t know about where you are, but here in the Midwest, it is finally – FINALLY – feeling like fall.
The weather is cooler and perfect for snuggling under blankets with a cup of coffee. The leaves are changing. Sweaters are being worn.
And my brain is already thinking ahead to Thanksgiving.
I know, I know. We still have to get through Halloween first. But then we get to one of the best holidays of the year!
So I am going to say it’s not too early to start planning my Thanksgiving dinner menu. Right? Starting with a classic: Sweet Potato Casserole.
SWEET POTATO CASSEROLE WITH TWO TOPPINGS
Growing up, I wasn’t too fond of sweet potatoes, so every holiday dinner I would take a spoonful of my Nana’s sweet potato casserole and systematically remove and eat every single toasted mini marshmallow from my serving – leaving behind a pile of untouched canned sweet potatoes.
In fact, I am pretty certain that’s what 10 out of 12 family members did.
I decided to take the flavors of Nana’s casserole, which was brimming with brown sugar, vanilla and a little cinnamon – but kick it up a notch by using freshly baked sweet potatoes and not one, but two toppings.
First I topped the casserole with a layer of pecan-infused streusel topping for added texture and sweetness. This first topping is made with brown sugar, cinnamon, and my favorite Challenge Salted Butter.
I try to be conscious of the quality of the ingredients I use on a daily basis, but especially on special holidays. I trust Challenge Butter wholeheartedly and have been using their products in my kitchen for years, so of course I reach for them when making holiday side dishes such as Sweet Potato Casserole.
I suppose if you were not a fan of marshmallows on your sweet potatoes, you could stop there with just the streusel.
But me? Inside I’m still the little kid who loves those mini marshmallows.
So after some time in the oven for the streusel to get crisp, I sprinkled on a healthy handful of marshmallows for good measure.
The result was this gorgeous Sweet Potato Casserole with Streusel Topping – sweet potato perfection that will be a welcomed side dish to any holiday spread.
HOW TO COOK SWEET POTATOES FOR CASSEROLE
I loved the way my Nana made a lot of her recipes, but I just couldn’t bring myself to use canned sweet potatoes as the based of my Sweet Potato Casserole with Streusel Topping.
Instead, I decided to use fresh sweet potatoes and bake them off before making the casserole.
To cook the sweet potatoes for casserole, prick washed sweet potatoes all over with a fork and place them on a foiled-lined baking sheet. Bake the potatoes for 75-90 minutes or until they are nice and soft and cooked through.
Once they’re cooked, let the sweet potatoes cool slightly before using them to make the casserole.
Yes, 75-90 minutes is a while to wait while the potatoes bake, but I like to use that time to clean the house or prep other dishes such as scalloped potatoes, feta cheese ball or sweet and salty cheesecake.
You can also bake the potatoes a day or two before you plan to make your Sweet Potato Casserole.
CAN YOU MAKE SWEET POTATO CASSEROLE AHEAD OF TIME?
The biggest question I get for holiday recipes is whether they can be made ahead of time. No one really wants to do 100% of their holiday dinner prep the day-of.
Luckily, you can absolutely make this Sweet Potato Casserole with Streusel Topping ahead of time. Simply prepare the sweet potato portion of the casserole, spread it into the prepared casserole dish, cover and refrigerate until ready to bake.
In a separate bowl, mix together the streusel topping, cover and refrigerate.
When you’re ready to bake the casserole, sprinkle the topping onto the casserole and bake as directed, finishing with the mini marshmallows.
If you’re using a glass casserole dish, I recommend letting the casserole come to room temperature before placing it in the oven.
Enjoy this Sweet Potato Casserole with Streusel Topping this holiday season. I know you’ll love the sweet, pecan- and marshmallow-filled topping with the creamy sweet potatoes.
Sweet Potato Casserole with Streusel Topping
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
- Preheat oven to 375 degrees F. Line a baking sheet with foil. Wash the sweet potatoes, prick them with a fork and place them on the prepared baking sheet. Bake potatoes in preheated oven for 75-90 minutes or until they are cooked through and soft. Allow potatoes to cool slightly until they are comfortable to touch.
- Reduce oven temperature to 325 degrees F. Butter an 11x7 inch casserole dish and set it aside.
- Once the sweet potatoes are cool enough to handle, scoop the insides into a large mixing bowl and discard skins. If you want the sweet potatoes to be ultra-smooth, you can push them through a potato ricer at this point.
- Add sugar, egg, salt, cinnamon, butter, milk, and vanilla to the sweet potatoes. Use an electric mixer and combine until the mixture is thoroughly incorporated and smooth.
- Scoop the mixture into the prepared casserole dish and smooth the top into an even layer.
- In medium bowl, mix the brown sugar, flour and cinnamon. Cut in the butter until the mixture forms coarse crumbs. Stir in the pecans. Sprinkle the mixture over the sweet potatoes.
- Bake in the preheated oven 30 minutes, or until the topping is lightly browned.
- Remove pan from oven, top with mini marshmallows and return to oven for an additional 10 minutes, or until the marshmallows are melty and golden brown.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oooo… I was just looking through your list of favourite OXO tools last night! I’m thinking of getting the cherry pitter & cookie dough scoop. :)
My favourite holiday recipe is Cranberry Orange Relish. It’s the perfect accompaniment to Christmas turkey or ham.
2 small apples (golden delicious or other sweet apple) chopped to make about 2 cups
2 cups fresh cranberries
2 small sweet organic oranges (organic for taste). Chopped with rind on to make about 2 cups
1 cup raisins
Layer the ingredients in food processor with the S blade. Pulse until you achieve the desired consistency for your cranberry relish preference. Taste and adjust the flavors to your liking. If it is too tart add a few more raisins or a small amount of honey.
Other variations include adding chopped pecans or walnuts just prior to serving. For additional holiday spice add 1 teaspoon cinnamon, ¼ teaspoon cloves and ½ teaspoon ginger.
Honestly, one of my favorite sides is green bean casserole. I only make it a couple of times a year, but it just wouldn’t be Thanksgiving at our house without it.
Green Bean Casserole
3/4 cup milk
1/8 tsp pepper
10-3/4 oz can cream of mushroom soup
2 (14.5 oz) cans green beans, drained
1-1/3 cups french fried onions, divided
In a 1-1/2 qt. casserole dish, mix all ingredients except 2/3 cup french fried onions. Bake 30 minutes at 350° or until hot; stir. Top with remaining onions, bake until golden.
Nothing fancy, but certainly delicious!
I was always a fan of this just for the topping, your sounds scrumptious!
My mom has been making something like this for the past couple thanksgivings! I don’t know if we’ll make any this year, since thanksgiving will just be very small (me + her), so i’ll get my fix here! :)
This sounds incredible. Could it be assembled the night before and then topped and baked the day of?
Thanks
The Kidless Kronicles
Nicole-
I think would be fine. I’d probably wait to add the crumble topping until the day I am baking it though. Thanks for stopping by.
Jamie
I make a vary similar recipe (with the addition of nutmeg, butter flavoring and a few Tbsp of butter in the potatoes along with everything else, and replace pecans with walnuts in the topping) and I almost always make ahead. I do reserve the topping until right before baking. Always turns out perfect! :) It’s super tasty and pretty much the only way I’ll eat sweet potatoes. I’ve even won over other non-sweet potato family members with the recipe! It’s my hubby’s all-time favorite,so I have to make it for thanksgiving and Christmas both.
This looks delicious!
My favorite Holiday side is Acorn Squash with Apples and Cranberries:)
Preheat oven to 375 degrees
Cut Acorn Squash in half, put in a baking dish face up.
Chop apples, nuts, cranberries. Sprinkle mixture with sugar, cinnamon and ginger.
Scoop apple/cranberry mixture into Squash, put one tablespoon butter on top of mixture and place baking dish in oven. Cook 35-45 mins.
This is not only delicious but serves as a beautiful decoration for the dinner table!
Hope I did this right I need some new utensils for the holidays;)
I wish more of my family liked sweet potatoes. I’m the only one and have to freeze the leftovers. My Sweet Potato Casserole Recipe is a little different as the topping is made from Quaker Oats’ Apple and Cinnamon Instant Oatmeal.
7 med. potatoes 1/4t salt 1/2c butter
3 eggs 1T vanilla 1t cinnamon
3/4c Splenda 3T milk 1/4c whole grain flour
3/4c brown sugar
Top: 4 pkgs apple cinnamon oatmeal, instant
2T flour 2T brown sugar 1/4c butter
Peel, chop and boil potatoes until done. In a big electric mixing bowl, whip the potatoes until smooth. Add rest of ingredients (except topping), mix and bake 25 minutes in a 9×13 dish. Mix topping ingredients together, put on top and bake another 10 minutes.
I was glad to scroll down and see your topping idea since I can’t use walnuts. Thanks and will try that on Jamie’s recipe.
Sorry…I meant pecans.
yum yum yum! This looks divine!! I love sweet potatoes more than anything so this is happening soon!
Yum! I could take a swim in that casserole!
This sweet potato casserole is a perfect way to getmy littles to eat sweet potatoes! I love that it’s healthier than the more common way with marshmallows. Thank you!!