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sweet potato casserole

It’s almost Thanksgiving! Thanksgiving is one of my favorite holidays. Family gets together, there’s a slight chill in the air, and we get to reflect on all that we are grateful for. And, of course, we get to eat!

This sweet potato casserole is so good. It’s sweet (but not too sweet!) and it’s topped with loads of crunchy brown sugar and pecan streusel topping.

Sweet Potato Casserole with Streusel Topping


  • 6 large sweet potatoes
  • 1/2 stick unsalted butter, melted and cooled
  • a pinch of salt
  • 1/2 cup brown sugar, packed
  • 2 eggs, beaten
  • a pinch of ground nutmeg
  • a pinch of ground cinnamon
  • 1/2 stick unsalted butter, melted and cooled
  • 1 cup brown sugar, packed
  • 1/3 cup all purpose flour
  • 1 tbsp ground cinnamon
  • 1 cup chopped pecans


  1. First, roast the sweet potatoes. Preheat the oven to 350 degrees. Line a baking sheet with foil and poke a few holes in the sweet potatoes. Place the potatoes on the pan and bake until tender, about 45 minutes. Allow the potatoes to cool and peel the skins off.
  2. In a blender or food processor, add the sweet potatoes, butter, salt, brown sugar, eggs, nutmeg, and cinnamon. Blend until everything is combined and the mixture is completely smooth. Add the potato mixture to a casserole dish and spread evenly.
  3. To make the topping, mix together the butter, brown sugar, flour, cinnamon, and pecans. The mixture will be crumbly.
  4. Sprinkle the mixture evenly over the sweet potatoes and bake in the oven until the topping is golden and crisp, about 35 minutes.

sweet potato casserole with streusel

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    • Holly

      My son is allergic to nuts so I make this family favorite without the pecans in the topping or with David shelled sunflower seeds as a substitute for the pecans. Either way is great.

    • L

      Good to know that this type of recipe has flour in it. I am celiac and people at pot-lucks tell me that sweet potato casserole is gluten-free, but to me it has seemed too smooth in texture to be gluten free.