Sweet Potato Casserole with Brown Butter Pecan Streusel

A rectangular baking dish filled with sweet potato casserole topped with a pecan crumble, salt flakes, and sprigs of fresh herbs.

Sweet Potato Casserole with Brown Butter Pecan Streusel

I roast fresh sweet potatoes until soft and caramelized, then mash them with butter, brown sugar, cream, vanilla, and warm spices. The topping is a crunchy brown butter pecan streusel with toasted pecan halves on top. No marshmallows, no canned yams, and it's make-ahead friendly for Thanksgiving.

Course Side Dish

Cuisine American

Keyword sweet potato casserole

Prep Time 25

Cook Time 1 55

Cool time 25

Total Time 2 45

Servings

Calories 500kcal

Author Julia

Ingredients

Sweet Potato Filling

4 pounds fresh sweet potatoes
½ cup unsalted butter melted
⅓ cup light brown sugar packed
½ cup heavy cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon fine salt
2 large eggs lightly beaten

Brown Butter Pecan Streusel

½ cup unsalted butter
¾ cup all-purpose flour
½ cup light brown sugar packed
½ teaspoon ground cinnamon
¼ teaspoon fine salt
¾ cup pecans roughly chopped
1 cup pecan halves divided

For Garnishing

fresh thyme sprigs
fresh sage

US Customary - Metric

Instructions

Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes, prick each one several times with a fork, and arrange them on a baking sheet.
Roast for 50 to 75 minutes, or until completely tender. A knife inserted into the thickest part should slide through easily. Larger sweet potatoes may take a little longer.
Let the sweet potatoes cool until comfortable to handle. Slice them open and scoop the flesh into a large mixing bowl, discarding the skins.
Make the filling: Mash the sweet potatoes with a potato masher. Some texture is good, but there should be no large pieces remaining.
Add the melted butter and brown sugar and stir until well combined. Mix in the heavy cream, vanilla extract, cinnamon, nutmeg, and salt.
Let the mixture cool until it is no longer hot, then stir in the lightly beaten eggs until completely incorporated.
Lightly grease a 9x13-inch (23x33 cm) baking dish. Spread the sweet potato mixture into the dish in an even layer. Set aside.
Brown the butter: Place the butter in a light-colored saucepan over medium heat. Let it melt, then keep cooking, swirling the pan occasionally.
The butter will bubble and foam. Continue cooking until the milk solids at the bottom turn golden brown and the butter smells nutty. Watch carefully, as it can go from browned to burnt very quickly.
Immediately transfer the browned butter, including the browned milk solids, to a heatproof bowl. Let it cool for about 10 minutes, until warm but no longer hot.
Make the streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, salt, and chopped pecans.
Pour in the cooled brown butter with the browned milk solids. Stir gently with a fork or spatula until the mixture looks like moist, coarse crumbs.
Use your fingertips to squeeze some of the mixture together, forming a mix of small crumbs and larger, irregular clusters. If it's too soft to hold its shape, refrigerate for 10 to 15 minutes.
Assemble and bake: Reduce the oven temperature to 350°F (175°C). Scatter the streusel evenly over the sweet potato filling.
Arrange half of the pecan halves over the streusel, nestling them into the topping so they don't burn. Reserve the remaining pecan halves.
Bake on the middle rack for 30 to 40 minutes, until the filling is set and the streusel is golden brown. Check after 20 to 25 minutes, and if the topping is browning too quickly, cover the dish loosely with foil.
During the final 10 to 15 minutes of baking, scatter the reserved pecan halves over the casserole. Continue baking until the topping is golden and crisp.
Rest and serve: Let the casserole rest for 10 to 15 minutes before serving. Garnish with fresh thyme sprigs and sage.

Notes

I share helpful step-by-step photos and tips below this recipe card. You can also read my responses to frequently asked questions (FAQ) here. And if you liked this sweet potato casserole, check out my other side dish recommendations for holidays or any day.
Roast, don't boil. Roasting gives you a sweeter, more flavorful filling. Boiled sweet potatoes hold extra water and make the casserole loose.
Cool the filling before adding the eggs. If the mashed sweet potatoes are still hot, the eggs can start to scramble.
Use a light-colored pan for the brown butter: It lets you see the milk solids change color, so you can pull it off the heat at the right moment.
Watch the brown butter closely. Once it smells nutty and the solids turn golden, pull it off the heat right away.
Don't skip the clusters: Squeezing some of the streusel together gives you those big, crunchy pieces on top.
Spice Swap: Replace the cinnamon and nutmeg in the filling with 1 ¼ teaspoons pumpkin pie spice.
Special Tools: 9x13-inch Baking Dish | Baking Sheet | Potato Masher | Light-Colored Saucepan | Large Mixing Bowl | Medium Mixing Bowl | Aluminum Foil

Storage, Reheating, and Making Ahead

Make ahead: Prepare the filling up to a day ahead, spread it in the greased dish, cool, cover, and refrigerate. On baking day, take it out of the fridge while you make the streusel (fresh streusel stays crumbly). Bake 40 to 50 minutes, or until the center reaches 165°F (74°C).
Refrigerator: Cool the casserole, then cover tightly with plastic wrap or foil, or transfer to an airtight container. Refrigerate within 2 hours and store for up to 3 to 4 days. The streusel will soften a little but still tastes delicious.
Freezer: Cool completely, then wrap tightly in plastic wrap and foil, or freeze individual portions in freezer-safe containers. Freeze without the herb garnish for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Cover loosely with foil and warm in a 325°F (165°C) oven for about 20 to 30 minutes, or longer if very cold. Remove the foil for the last few minutes to crisp the topping. Individual portions can be microwaved until piping hot, though the streusel will be softer.

Nutrition