This old-fashioned sweet potato casserole recipe with a pecan streusel topping is an incredibly easy, classic holiday side dish!
Old Fashioned Sweet Potato Casserole
This recipe has been passed down to me from my mother, and I've put my own spin on it. While she prefers topping the sweet potato casserole with marshmallows, I prefer a streusel and crunchy pecan topping.
Additionally, she boils the sweet potatoes for the mashed base, but I prefer baking them, which gives my sweet potatoes a delightful caramelized flavor.
I also like to add dried blueberries and cranberries to the mashed potatoes to make this dish extra delicious.
I love this recipe SO MUCH. It is stable in my family on almost every holiday; it is a SUPER easy dessert, so delicious and perfect for family gatherings.
Ah, I almost forgot; this dish can be prepared ahead of time to bake fresh when you need it. You can also serve it cold, at room temperature, or warm.
Why not give it a go? I am sure you will not be disappointed.
What You’ll Need
Sweet potatoes: Use fresh sweet potatoes, I used about 5 large sweet potatoes to make 4 ¼ cups mashed sweet potatoes.
Eggs: I used 2 large eggs at room temperature.
Granulated sugar: To sweeten the mashed sweet potato, you may replace it with brown sugar.
Vanilla extract: I used it for flavor.
Dried blueberries and cranberries: You can use raisins or sultanas instead.
Butter: I used unsalted butter.
Topping Ingredients: Pecan, butter, brown sugar and all-purpose flour.
“See the recipe card for full information on ingredients and quantities.”
How To Make Old Fashioned Sweet Potato Casserole With Pecan
One - Cooke the sweet potatoes: Peel and cut the sweet potatoes into chunks then put them in a baking sheet and bake in the oven for 40-45 minutes (depending on their size) until tender.
Pro Tip : You can also cook them in an instant pot or slow cooker if you like. For me, I like to bake sweet potatoes because this method doesn't add any unwanted moisture.
Two: Once your sweet potatoes are cooked, use a potato masher or fork to mash them, then set them aside.
Three - Make the casserole: Preheat the oven to 170 C / 340 F.
Four: In a large mixing bowl, first whisk together eggs and sugar before adding in melted butter and vanilla extract (photo 1).
Five: Add in the mashed sweet potatoes; stir well until combined (photo 2).
Six: Add the dried blueberries and cranberries (photo 3).
Seven: Spread the mixture in a 9 inch casserole dish or baking dish (photo 4).
Eight - Make the topping: In a small mixing bowl, add butter, flour, and brown sugar. Combine the mixture together until it forms crumbs. Stir in the chopped pecans. Sprinkle the mixture on top of the sweet potatoes (photo 5 & 6).
Nine: Bake for 40-45 minutes until golden brown. Enjoy!
Expert Tips
- You can cook the sweet potatoes any way you prefer, in the oven, on the stove or in the slow cooker; check how to cook sweet potatoes.
- To store this dish, Keep leftovers in the fridge in an airtight container; it will last for 2-3 days.
- To make this recipe nut-free, use your favorite seeds instead of pecans.
How To Serve It
I love to serve this dish on Thanksgiving dinner with Lamb Seekh Kebab, Avocado Sauce Pasta or Oven Baked Chicken Thighs.
For lunch or dinner, I usually serve it with Mediterranean Fish Stew, Chicken and Yellow Rice, Angel Hair Pasta or Spicy Garlic Shrimp.
Recipe FAQs
Yes, you can. However, using fresh sweet potato is so easy and doesn't take much time; it also ensures a wonderful flavour for this dish.
Yes, prepare it and then wrap the whole casserole well with plastic wrap and keep it in the fridge for 1-2 days ahead of serving or in the freezer for 1-2 months.
My neighbor prepares this dish in a savory style; she skips the sweet toppings and sugar, opting for paprika, cayenne, and fresh herbs, then bakes it. Occasionally, she finishes it off with Pangrattato. Honestly, I prefer the sweeter version.
More Sweet Potato Recipes
- Easy Sweet Potato Cookies Recipe
- How to Bake Sweet Potatoes in Foil
- Incredible Sweet Potato Pound Cake
- Creamy Sweet Potato Pasta Recipe
- Sweet Potato Bundt Cake
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Old Fashioned Sweet Potato Casserole
Ingredients
- 5 large sweet potatoes , mashed
- 2 eggs
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 cup dried blueberries and cranberries
- 4 tablespoon butter
Toppings
- 1 cup pecan , chopped
- ½ cup brown sugar
- 3 tablespoon butter , cold, diced
- ¼ cup all-purpose flour
Instructions
- Cooke the sweet potatoes: Peel and cut the sweet potatoes into chunks then put them in a baking sheet and bake in the oven for 40-45 minutes (depending on their size) until tender.5 large sweet potatoes
- Once your sweet potatoes are cooked, use a potato masher or fork to mash them, then set them aside.
- Preheat the oven to 170 C / 340 F.
- In a large mixing bowl, first whisk together eggs and sugar before adding in melted butter and vanilla extract.2 eggs, 2 teaspoon vanilla extract, 4 tablespoon butter, ½ cup granulated sugar
- Add in the mashed sweet potatoes; stir well until combined.
- Finally, add the dried blueberries and cranberries.1 cup dried blueberries and cranberries
- Spread the mixture in a 9 inch casserole dish or baking dish.
- Make the topping: In a small mixing bowl, add butter, flour, and brown sugar. Combine the mixture together until it forms crumbs. Stir in the chopped pecans. Sprinkle the mixture on top of the sweet potatoes.½ cup brown sugar, 3 tablespoon butter, ¼ cup all-purpose flour, 1 cup pecan
- Bake for 40-45 minutes until golden brown. Enjoy!
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