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Sweet Potato Casserole with Pecan Streusel

This sweet potato casserole is topped with a crunchy pecan oatmeal streusel; it's a perfect blend of creamy sweetness and nutty texture.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 9
Calories: 463kcal
Author: Cari

Ingredients

  • 3 pounds sweet potatoes about 3-4 large sweet potatoes
  • 1 cinnamon stick
  • ⅓ cup butter softened
  • ½ cup evaporated milk
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 eggs

Streusel Topping

  • ½ cup all-purpose flour
  • ⅓ cup brown sugar packed
  • ⅓ cup old fashioned oats
  • ⅓ cup unsalted butter melted
  • ¼ teaspoon kosher salt
  • ¾ cup chopped toasted pecans
  • ½ teaspoon cinnamon

Instructions

  • Peel sweet potatoes. Dice into 2-inch cubes. Add the sweet potatoes and cinnamon stick to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are tender about 15-20 minutes.
  • Drain sweet potatoes well. Using a potato masher, mash well so that there are no big chunks.
  • Add softened butter, evaporated milk, brown sugar, vanilla, ground cinnamon, nutmeg and salt. Mix by hand or for a smoother texture, with a hand mixer or food processor. Stir until completely combined then mix in eggs until incorporated.
  • Preheat the oven to 350 degrees. Butter or grease a 9x9 inch baking dish and transfer the sweet potato mixture to the dish.
  • For the topping, in a medium bowl, combine all topping ingredients: flour, brown sugar, melted butter, salt, pecans, oats and cinnamon. Sprinkle evenly over the sweet potato mixture.
  • Bake for 20 minutes covered with aluminum foil. Uncover and bake for another 10 minutes at 350 degrees, until set in the middle and golden on top.

Video

Notes

Variations and substitutions for this sweet potato casserole oatmeal streusel

Sweet Potato Base Variations:

  • Healthier Version: Use coconut milk or almond milk instead of heavy cream for a dairy-free option. Substitute honey or maple syrup for brown sugar to reduce refined sugar.

Topping Variations:

  • Nut-Free: Replace pecans with sunflower seeds or pumpkin seeds for a similar crunchy texture without the nuts.
  • Coconut Topping: Swap pecans for shredded coconut for a tropical twist.
  • Gluten-Free Streusel: Use gluten-free oats and replace flour with almond flour or a gluten-free flour blend to make the dish gluten-free.
  • Marshmallow Topping: Add mini marshmallows on top of the streusel, or replace the streusel altogether for a traditional sweet potato casserole with marshmallow topping.

Flavor Substitutions:

  • Spices: Experiment with spices like cinnamon, nutmeg, allspice, or ginger to deepen the flavor profile.
  • Add Citrus: Add a splash of orange juice or zest to the sweet potatoes for a bright, citrusy flavor.
  • Vanilla or Maple: Mix in a teaspoon of vanilla extract or maple syrup for extra sweetness and richness.

Sweetener Substitutions:

Maple Syrup: Use maple syrup instead of brown sugar for a more natural, rich sweetness.
Lower Sugar: Reduce the amount of brown sugar or use natural sweeteners like honey, agave, or stevia to cut down on refined sugar.

Storage Instructions for this sweet potato casserole without marshmallows

Refrigerator Storage:
  • Allow the casserole to cool completely after baking.
  • Cover tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container.
  • Store in the refrigerator for up to 4 days.
Freezer Storage:
  • If you want to freeze the casserole, it’s best to do so before baking.
  • Assemble the casserole (without the streusel topping), wrap it tightly in plastic wrap, then in aluminum foil, or place it in an airtight, freezer-safe container.
  • Freeze for up to 2 months.
  • When ready to bake, thaw the casserole in the refrigerator overnight, add the pecan oatmeal streusel topping, and bake as directed.
Reheating:
  • For individual portions, reheat in the microwave for 1-2 minutes until warmed through.
  • For reheating the entire casserole, place it in a 350°F oven, covered with foil, and bake for 20-30 minutes until heated through. Remove the foil during the last 5 minutes if you want to crisp up the streusel topping again.