Sweet Potato Casserole with Brown Sugar Streusel

Growing up, Thanksgiving often meant canned yams with marshmallows — a version I never loved. Years later a friend brought a from-scratch sweet potato casserole that was light, no marshmallows, and topped with a pecan streusel. I adapted that recipe over time to reduce the sweetness and add layers of flavor; this is my variation and it’s become a holiday staple.

Why you’ll love this recipe

• Fluffy and flavorful. The mashed sweet potatoes are light and seasoned with maple, orange, and vanilla — no marshmallows needed.
• Perfect for the holidays. It’s elegant enough for a special meal yet family-friendly and familiar.
• Make-ahead friendly. You can bake the sweet potatoes the day before, and assemble or fully prepare the casserole up to 24 hours in advance.

Recipe ingredients

These ingredients combine to create a silky-sweet filling and a crisp, nutty streusel topping.

Ingredient notes

• Sweet potatoes: Use garnet or jewel yams with bright orange flesh for the best color and flavor.
• Eggs: Provide structure so the filling sets while remaining tender.
• Butter and milk: Add richness and help create a silky texture.
• Maple syrup and orange: Maple adds depth; fresh orange zest and juice brighten the dish.
• Streusel: A combination of oats, flour, brown sugar, cinnamon, cold butter, and pecans creates a crisp topping. Substitute walnuts or omit nuts for a nut-free option.
• Gluten-free option: Swap all-purpose flour for a 1:1 gluten-free flour in the streusel if needed.

See the recipe section below for exact quantities and the full instructions.

How to make this recipe

This casserole is made in a few straightforward stages: bake the sweet potatoes, mash and flavor the filling, prepare the streusel, assemble, then bake until golden and puffed.

Pro tip: Bake the sweet potatoes the day before to save time. The assembled casserole can be refrigerated for up to 24 hours before baking.

1. Preheat the oven to 350°F (175°C). Prick the sweet potatoes with a fork and place them on a rimmed baking sheet. Bake 45–60 minutes or until very tender. Allow to cool slightly before handling.
2. When cool enough to handle, scoop the flesh into a large bowl and discard the skins. Add milk, maple syrup, eggs, softened butter, orange zest and juice, vanilla, and salt. Beat until smooth and creamy.
3. Grease a 2 1/2‑quart baking dish. Spread the sweet potato mixture evenly in the dish.
4. For the streusel, combine rolled oats, flour, brown sugar, cinnamon, and a pinch of salt. Cut in cold, cubed butter with a pastry blender, fork, or your fingers until the mixture forms pea-sized clumps. Stir in the pecan pieces.
5. Evenly sprinkle the streusel over the sweet potato filling. If making ahead, cover and refrigerate for up to 24 hours.
6. Bake at 350°F for about 45 minutes, or until the center is puffed and the streusel is golden brown. If the top is browning too quickly, tent with foil. Remove from the oven and let rest 10 minutes before serving.

Ingredients (serves 8–10)

For the sweet potatoes

• 3 lbs. sweet potatoes (yield about 3 cups mashed)
• 1/3 cup milk
• 1/3 cup pure maple syrup
• 3 large eggs, lightly beaten
• 4 tablespoons unsalted butter, softened
• 1 tablespoon orange zest
• 3 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the streusel

• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1/2 cup pecan pieces

Recipe FAQs

Notes

• Make-ahead: Bake sweet potatoes the day before to save time. The assembled casserole can be refrigerated for 1 day before baking.
• Bring a chilled casserole to room temperature for about an hour before baking to reduce oven time; a cold dish will take longer to heat through.
• This recipe is rich and indulgent — plan for 8–10 servings from one casserole.
• Store leftovers refrigerated up to 3 days.

More holiday side dishes you’ll love

• Cranberry orange sauce
• Crock pot stuffing
• Green bean casserole
• Mashed sweet potatoes
• Yukon gold mashed potatoes

Sweet Potato Casserole with Streusel Topping

Servings: 10 • Prep: 15 mins • Cook: 1 hr 30 mins • Total: 1 hr 45 mins

Summary: This casserole is fluffy and fragrant with maple, orange, and vanilla, topped with a crunchy pecan-oat streusel. It can be prepped entirely in advance.

Instructions (short)

1. Preheat oven to 350°F. Bake whole, fork‑pricked sweet potatoes until very tender, 45–60 minutes. Cool and scoop out flesh.
2. Mix mashed sweet potato flesh with milk, maple syrup, eggs, butter, orange zest and juice, vanilla, and salt. Beat until smooth.
3. Spread filling in a greased 2 1/2‑quart dish.
4. Combine oats, flour, brown sugar, cinnamon, salt, and cold butter to form streusel; stir in pecans. Sprinkle over filling.
5. Bake 45 minutes or until center is puffed and streusel is golden. Let rest 10 minutes before serving.

Nutrition (per serving, approximate)

Calories: 372 kcal • Carbohydrates: 50 g • Protein: 6 g • Fat: 17 g • Saturated Fat: 8 g • Cholesterol: 86 mg • Sodium: 279 mg • Potassium: 577 mg • Fiber: 5 g • Sugar: 19 g • Vitamin A: 19763 IU • Vitamin C: 7 mg • Calcium: 87 mg • Iron: 2 mg