Sweet Potato Casserole with Streusel Topping (2024)

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by Marcie //November 15, 2023 (updated 11/27/23)

It’s not Thanksgiving without Sweet Potato Casserole, and this recipe is a family favorite! It’s fluffy and delicious with the flavors of maple and orange, and it’s topped with a crunchy pecan streusel topping. Recipe may be prepped and assembled completely in advance!

When I was growing up, Thanksgiving always included a sweet potato dish that consisted of canned yams topped with marshmallows. The texture reminded me of baby food, and it pretty much made me want to gag.

Years later a family friend brought a Sweet Potato Casserole to Thanksgiving dinner that was completely different than the one I grew up on. It was made completely from scratch, and there were no marshmallows in sight.

It was super fluffy and topped with a pecan streusel, which I adored. It was quite sweet, so I tinkered with that recipe and made it my own.

This is my variation of that recipe, and it’s just not the holidays without it. 🙂

Why you’ll love this recipe

• This is the ultimate sweet potato casserole! It’s fluffy and delicious with the flavors of maple, orange and vanilla, and it’s topped with a streusel topping. You won’t miss the marshmallows!
• It’s holiday worthy. This recipe has been a family favorite for years. It’s festive and would be a great addition to your holiday menu.
• You can make it ahead. The recipe includes instructions to prep components ahead of time or assemble the entire casserole up to a day in advance.

Recipe ingredients

There are a few ingredients in this sweet potato casserole recipe, but they’re necessary to add the delicious layers of flavor that make it so special!

Ingredient notes

• Sweet potatoes. I use garnet or jewel yams with bright orange flesh. Not a fan of sweet potatoes? Try my butternut squash casserole.
• Eggs. The eggs provide structure to the sweet potato filling.
• Butter. Adds great flavor and richness.
• Milk. The milk is added to thin the sweet potato mixture and provide richness as well.
• Maple syrup. The maple syrup adds tremendous flavor that really complements the sweet potatoes. It may be substituted with honey or your favorite sweetener.
• Orange. Fresh orange zest and juice really brings the flavors of sweet potatoes alive.
• Vanilla extract. A bit of vanilla extract adds delicious depth of flavor.
• Flour. Essential for the streusel topping. It may be substituted with gluten free 1 to 1 flour for a gluten free option.
• Oats. I used old fashioned rolled oats for texture, but quick oats may be used. If you prefer not to use oats, sub with more flour.
• Pecans. If you’re not a fan of pecans, substitute with walnuts or omit altogether for a nut free option.

How to make this recipe

This sweet potato casserole recipe includes a few components, but they’re all incredibly easy and may be done in stages.

Pro tip: Bake sweet potatoes the day before you assemble the casserole. The entire casserole may also be made and assembled 1 day in advance.

See the recipe card below for full instructions.

1. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet.
2. Bake the sweet potatoes at 350 degrees for one hour or until tender. This may be done up to one day in advance.
3. Scoop the flesh out of the cold sweet potatoes and place in a large bowl. Discard the peels.
4. Add the milk, maple syrup, eggs, butter, orange juice, zest, vanilla and salt and beat until smooth.
5. Place the rolled oats, flour, sugar, cinnamon and pinch of salt in a medium bowl. Cut in the cold butter with a pastry blender or your hands until the mixture resembles pea sized chunks.
6. Stir the pecan pieces into the streusel topping.
7. Spread the sweet potato filling in an even layer in a greased 2 1/2 quart baking dish.
8. Top the sweet potato filling evenly with the streusel and bake for 45-50 minutes or until golden brown and puffed in the center.

FAQs

Recipe notes

• Pro tip: Bake the sweet potatoes the day before you assemble the casserole. The entire casserole may also be made and assembled 1 day in advance.
• If you make the casserole in advance, place at room temperature for about 1 hour prior to baking in order to reduce baking time (a cold casserole will take longer than 45 minutes to bake).
• This recipe is quite indulgent so I normally get 8-10 servings from one casserole.
• Store leftover casserole in the refrigerator for up to 3 days.

More holiday side dishes you’ll love:

• Cranberry orange sauce
• Crock pot stuffing
• Green bean casserole
• Homemade dinner rolls by The Country Cook
• Mashed sweet potatoes
• Yukon gold mashed potatoes

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

**This recipe was originally posted in December 2012. The photos have been updated and the text has been modified to include more recipe information.

posted in: Christmas, Christmas Recipes, Easter, Fall, Holiday Recipes, Pantry recipes, Recipes, Side Dishes, Thanksgiving, Thanksgiving, Vegetarian, Winter // 14 comments