Sweet Potato Casserole is made with a rich velvety sweet potato filling, and it’s topped with a crispy and delicious pecan streusel topping. There’s a secret ingredient that makes the flavors pop and brings this Thanksgiving side dish to the next level!
This post is sponsored by Tony Chachere’s.
Sweet Potato Casserole With Pecan Topping
The holidays are almost here and I’m just counting down the days! I’m so looking forward to Thanksgiving and Christmas this year, and this recipe is going to be my pride and joy to share with everyone.
Whether you serve it as a side dish or dessert, this yam casserole is sure to get thumbs up all around the dinner table. We shared it with our family, and got rave reviews (and many requests to make it for the next holiday)!
I love using Tony Chachere’s Original Creole Seasoning in this recipe because it’s honestly the flavor you didn’t know you needed in this classic dish. The flavors in their Creole seasoning complement the sweetness in the sweet potato casserole perfectly! You can find out where to buy the full range of Tony Chachere’s products here.
For the sweet potato souffle filling, you’ll need sweet potatoes, half and half (you can also substitute milk or cream), brown sugar, unsalted butter, vanilla extract, Tony Chachere’s Original Creole Seasoning, and eggs.
I recommend small to medium sweet potatoes. They’re easier to peel and much easier to cut into the 2 inch pieces.
For the streusel topping, you’ll need all-purpose flour, brown sugar, Tony Chachere’s Original Creole Seasoning, unsalted butter, and pecans.
I like to cut the pecans in half instead of just roughly chopping them. It really makes the finished dish look so much prettier, and it’s a nice touch when you’re cooking for a special holiday.
How To Make Sweet Potato Casserole
Start by boiling the peeled sweet potato chunks until they’re fork tender. Mash the sweet potatoes in a large mixing bowl using a potato masher. If you like a really smooth sweet potato filling, you can use a hand mixer to get a uniform texture. (See the recipe card below for the full printable recipe.)
Add in the butter, half and half, brown sugar, vanilla extract, and Tony Chachere’s Original Creole Seasoning. Stir until the butter is totally melted, then mix in the eggs. Be sure to mix the eggs in until there are no remaining streaks of egg whites.
Whisk together the all-purpose flour, brown sugar, and Tony Chachere’s Original Creole Seasoning. Use a pastry cutter to cut in the butter.
Mix in the chopped pecans to make a pecan streusel topping.
Spread the sweet potato filling out in a greased 13 x 9 baking dish, then sprinkle the streusel over top.
Bake uncovered in a preheated oven until the top is golden brown and the center is set. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Should I Put Eggs In My Sweet Potato Casserole?
Yes, sweet potato casseroles are best with eggs. Eggs add structure to the dish so that it’s more than just a sweet potato mash.
It’s important to make sure the sweet potatoes have cooled enough before you mix in the eggs, otherwise they’ll just scramble in the bowl.
Sweet Potato Casserole Topping
I love serving this simple side dish with a pecan topping (walnuts work great, too!). If you want a dish with no nuts, you can omit the crumble topping and use mini marshmallows instead. Just be sure to keep an eye on it so that the marshmallows don’t burn.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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- 3 pounds sweet potatoes (peeled and cut into 2” cubes, about 5 medium sweet potatoes)
- 1/2 cup half and half
- 1/2 cup packed dark brown sugar
- 1/2 cup unsalted butter (softened)*
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon Tony Chachere’s Original Creole Seasoning
- 2 large eggs
Pecan Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
- 1/4 cup unsalted butter (softened)
- 1 cup roughly chopped pecans
- Preheat the oven to 350 F (176 C). Grease a 13 x 9 casserole dish and set it to the side.
- Bring a large pot of water to a boil. Once boiling, add the peeled sweet potato cubes and cook until fork tender (about 15 minutes).
- Drain the sweet cubes and transfer them to a large mixing bowl. Mash the sweet potatoes.
- Add the butter to the mashed sweet potatoes, and stir until it’s fully melted.
- Add in the half and half, brown sugar, pure vanilla extract, and Tony Chachere’s Original Creole Seasoning. Stir until the sweet potato filling is fully mixed. Once the butter has fully melted, mix in the eggs (be sure to mix long enough that there are no remaining streaks from the egg whites).
- Transfer the sweet potato mixture to the greased casserole dish.
- Prepare the pecan streusel topping in a medium mixing bowl. Whisk together the flour, brown sugar, and Tony Chachere’s Original Creole Seasoning. Add the softened butter and use a pastry cutter to cut the butter in until you reach a sandy texture. Mix in the chopped pecans.
- Evenly spread the pecan streusel topping over the sweet potato filling in the casserole dish. Bake uncovered in the preheated oven until the top is golden brown and the center is set (about 25 - 30 minutes). Carefully remove from the oven and let rest for 10 minutes before serving.
*I prefer not to cube the butter that’s being mixed with the sweet potatoes. That’s because mixing a large piece of butter into the sweet potatoes takes longer to melt. By the time it does melt, you’re pretty much guaranteed that the sweet potatoes have cooled enough to not cook the eggs when you mix them in during the next step.
Amount Per Serving: Calories: 366Total Fat: 19.3gCarbohydrates: 46.6gFiber: 4.5gSugar: 23.4gProtein: 3.6g
Nutrition information isn’t always accurate.
If you’re looking for the best sweet potato recipe that you can make ahead of time, this sweet potato casserole is the recipe for you!