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4.4 from 13 reviews

A classic Southern Sweet Potato Casserole featuring a creamy sweet potato base flavored with warm spices and orange zest, topped with a buttery pecan streusel and optionally finished with toasted mini marshmallows. This comforting dish is perfect for holiday gatherings or cozy dinners.

Ingredients

Sweet Potato Base

  • 3 lb sweet potatoes (about 6 medium)
  • 6 tbsp unsalted butter, melted
  • 0.33 cup light brown sugar, packed
  • 2 tbsp granulated sugar
  • 0.5 cup milk or half-and-half
  • 2 large eggs, lightly beaten
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp fine sea salt
  • 1 tsp orange zest (optional, for brightness)

Pecan Streusel

  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar, packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 4 tbsp unsalted butter, cold, cubed
  • 1 cup pecans, chopped

Optional Topping

  • 2 cup mini marshmallows

Instructions

  1. Cook the sweet potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a lined baking sheet. Roast for 45 to 60 minutes until very tender. Alternatively, peel and cube sweet potatoes, then simmer in salted water for 20 minutes until fork-tender. Drain well.
  2. Mash and mix the base: Allow the cooked sweet potatoes to cool until safe to handle. Peel if roasted, then mash to yield about 4 cups. Stir in melted butter, light brown sugar, granulated sugar, milk or half-and-half, lightly beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, sea salt, and orange zest if using. Mix gently until creamy, taking care not to overmix.
  3. Make the pecan streusel: In a bowl, combine all-purpose flour, light brown sugar, ground cinnamon, and salt. Cut in the cold cubed butter using a pastry cutter or fingertips until the mixture is sandy with pea-sized clumps. Fold in chopped pecans evenly.
  4. Assemble the casserole: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish. Evenly sprinkle the pecan streusel over the top.
  5. Bake to golden perfection: Bake the casserole for 25 to 30 minutes until the edges are set and the streusel topping is lightly golden. If using mini marshmallows, scatter them on top during the last 5 to 8 minutes of baking and monitor closely until toasted to your preference.
  6. Rest and serve: Allow the casserole to rest for 10 to 15 minutes after baking so it sets up nicely for clean scooping. Serve warm and enjoy.

Notes

  • Roasting sweet potatoes delivers deeper, richer flavor compared to boiling.
  • Choose half-and-half for a richer, creamier casserole or milk for a lighter version.
  • Do not overmix the sweet potato mixture to avoid a gluey texture.
  • Cold butter is essential for a crumbly streusel topping.
  • Adding orange zest brightens the dish and adds a subtle citrus note.
  • The mini marshmallows topping is optional but adds a traditional sweet finish.
  • The dish can be prepared ahead: assemble and refrigerate before baking, adding marshmallows last minute.
  • For a gluten-free version, substitute all-purpose flour in the streusel with a gluten-free flour blend.

Find it online: https://lovelycooks.com/southern-sweet-potato-casserole-with-pecan-streusel-recipe/