Cinnamon Streusel Sweet Potato Casserole – Easy Pecan Topped Comfort Recipe

Let me tell you, when the aroma of roasted sweet potatoes mingling with warm cinnamon and toasted pecans starts wafting through my kitchen, the whole house feels instantly cozier. It’s not just a smell—it’s pure nostalgia, the kind that wraps around you like a soft blanket (you know the feeling when fall is creeping in and you just want something sweet and comforting). Honestly, the first time I made this Cozy Cinnamon Streusel Sweet Potato Casserole with Pecan Topping was one of those moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

I stumbled onto this recipe years ago, knee-high to a grasshopper, watching my grandma whip up her famous sweet potato casserole for Thanksgiving. She always insisted on a generous sprinkle of cinnamon and a buttery streusel topping—”for crunch and a little magic,” she’d wink. I tried to recreate that same magic during a rainy weekend, hunting for a way to use up extra sweet potatoes (let’s face it, I buy way too many when they’re on sale). The result? This casserole is dangerously easy, ridiculously delicious, and basically demands repeat helpings. My family couldn’t stop sneaking bites off the cooling rack, and honestly, I can’t really blame them.

This dish has become our go-to for potlucks, cozy Sunday dinners, and, yes, it totally brightens up any Pinterest board with its golden pecan-studded topping. If you’re looking for something that delivers pure, nostalgic comfort in every forkful, you’re in the right place. I’ve tested (and re-tested) this recipe in the name of research, of course, and it’s now a staple for family gatherings, gift baskets, and those nights when you just need a warm hug from your food. So grab your cinnamon, pecans, and sweet potatoes—you’re going to want to bookmark this one!

Why You’ll Love This Cinnamon Streusel Sweet Potato Casserole

After many testing sessions (and more taste tests than I’d like to admit), I can say this Cinnamon Streusel Sweet Potato Casserole with Pecan Topping is the kind of recipe you’ll want to make again and again. Here’s why it stands out from all the others you might have tried:

• Quick & Easy: Comes together in under 60 minutes, perfect for busy weeknights or last-minute holiday prep.
• Simple Ingredients: No fancy grocery runs—just pantry staples and a few fresh sweet potatoes.
• Perfect for Any Occasion: Great for holiday dinners, brunch spreads, potlucks, and even as a cozy side for casual meals.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone seems to fall in love at first bite. I’ve never seen leftovers survive past day one.
• Unbelievably Delicious: The combination of creamy sweet potato, fragrant cinnamon, and a crunchy pecan streusel topping is next-level comfort food.

What sets this casserole apart? For starters, blending the sweet potatoes with just a touch of cream cheese gives the filling a super-smooth texture (not just mashed and lumpy). The cinnamon streusel, made with brown sugar and butter, caramelizes as it bakes, while the pecans add that irresistible nutty crunch. It’s not just another version of sweet potato casserole—it’s the best version I’ve put together, with a balance of sweetness, spice, and texture that feels just right.

Honestly, this recipe is more than delicious—it’s the kind of dish that makes you close your eyes after the first bite. It’s comfort food, but lighter, quicker, and with all the soul-soothing satisfaction you crave. If you want something that’ll impress guests without stressing you out, or you just want to turn a simple meal into something memorable, this is it.

What Ingredients You Will Need

This Cinnamon Streusel Sweet Potato Casserole uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most items are pantry staples, and a few can be swapped to suit your taste or dietary needs. Here’s what you’ll need:

• For the Sweet Potato Base:
  • 4 large sweet potatoes (about 2 ½ lbs/1.1 kg), peeled and cut into chunks
  • 3 tbsp unsalted butter, softened (adds richness)
  • ⅓ cup (80 ml) whole milk or half-and-half (or use almond milk for dairy-free)
  • 2 oz (55 g) cream cheese, softened (optional, for extra creaminess)
  • 2 large eggs, room temperature
  • ½ cup (100 g) granulated sugar or coconut sugar
  • 1 tsp pure vanilla extract
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional, for depth)
  • ½ tsp fine sea salt
• For the Cinnamon Streusel Topping:
  • ⅔ cup (85 g) all-purpose flour (use gluten-free blend if needed)
  • ½ cup (100 g) packed brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger (optional)
  • ⅓ cup (75 g) cold unsalted butter, diced
  • 1 cup (120 g) chopped pecans (or walnuts, if you prefer)
  • Pinch of salt

Ingredient Tips:

• For the best texture, use firm, fresh sweet potatoes (avoid overly starchy or fibrous ones).
• I love using Bob’s Red Mill flour for a reliable, fluffy streusel.
• If you’re out of brown sugar, mix granulated sugar with a splash of molasses.
• Nut allergies? Substitute sunflower seeds or omit nuts altogether.
• Try coconut cream cheese for a dairy-free twist—works surprisingly well!
• In summer, swap pecans for fresh blueberries in the streusel for a fun fruity variation.

Most of these ingredients are easy to find year-round, but feel free to get creative with what’s in season. And, if you’re short a sweet potato or two, butternut squash works in a pinch (I’ve tried it—pretty tasty!).

Equipment Needed

For this Cinnamon Streusel Sweet Potato Casserole, you don’t need a professional kitchen—just a few trusty tools. Here’s what I use every time:

• Large pot (for boiling sweet potatoes)
• Potato masher or hand mixer (masher for rustic, mixer for creamy texture)
• Mixing bowls (one large for potatoes, one medium for streusel)
• 9×13-inch (23×33 cm) baking dish (ceramic or glass works best—avoid metal if you can as it can brown the edges too much)
• Whisk and spatula (for mixing, scraping out every last bit)
• Measuring cups and spoons (I use OXO for accuracy and durability)
• Chef’s knife and cutting board (for chopping pecans and sweet potatoes)
• Oven mitts (trust me, you’ll need them when that casserole comes out bubbling hot!)

No stand mixer? No worries—a sturdy hand whisk and some elbow grease do the trick (I’ve even used a fork when I was in a pinch). For cleanup, nonstick utensils make life easier, and if you use glass bakeware, let it cool before washing. If you’re on a budget, thrift stores often have great baking dishes for a steal. And don’t forget to test your oven temperature with an oven thermometer (I learned the hard way that mine runs hot by 25 degrees!).

Preparation Method

Follow these steps for a Cinnamon Streusel Sweet Potato Casserole that’s creamy, crunchy, and packed with flavor. I promise it’s straightforward—just pay attention to the sensory cues along the way!

1. Prep the Sweet Potatoes:
   • Peel and chop sweet potatoes into 2-inch chunks. Place them in a large pot, cover with cold water, and add ½ tsp salt.
   • Bring to a boil, reduce to medium, and simmer for 18-20 minutes until fork-tender. Drain well.
   • Tip: If you overboil, the potatoes get watery. Watch for a soft but not mushy texture.
2. Make the Filling:
   • Transfer hot sweet potatoes to a large bowl. Add butter and cream cheese (if using) while still warm—this helps everything melt smoothly.
   • Mash until very smooth (or use a hand mixer for ultra-creamy results).
   • Add eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until completely blended and silky.
   • Sensory cue: The filling should look light orange and glossy, with no lumps.
3. Spread in Baking Dish:
   • Preheat oven to 350°F (175°C). Grease a 9×13-inch dish with butter or nonstick spray.
   • Pour sweet potato mixture into the dish and smooth the top with a spatula.
4. Mix Streusel Topping:
   • In a medium bowl, combine flour, brown sugar, cinnamon, ginger, and salt.
   • Add cold diced butter and rub together with your fingers until the mix looks like coarse sand (don’t overmix—chunks are good!).
   • Stir in chopped pecans.
   • Tip: If the streusel gets too warm, chill it in the fridge for 5 minutes to keep it crumbly.
5. Top and Bake:
   • Sprinkle the streusel evenly over the sweet potato base.
   • Bake uncovered for 35-40 minutes, until the topping is golden and bubbling at the edges.
   • Sensory cue: You’ll smell the cinnamon and see the pecans toasting—don’t let it get too dark!
6. Cool and Serve:
   • Let casserole rest for 10-15 minutes before serving (this helps it set and makes scooping easy).
   • Enjoy warm for the best flavor and texture.
   • Warning: Topping will be very hot straight from the oven. Give it time!

Personal tip: If you’re short on time, you can boil the sweet potatoes the day before and refrigerate. The flavors actually deepen overnight!

Cooking Tips & Techniques

Here are my hard-won secrets for a Cinnamon Streusel Sweet Potato Casserole that’s always a hit:

• Don’t Overcook the Potatoes: Overboiled sweet potatoes turn watery, which can make your casserole soggy. Test with a fork—once they’re just tender, drain immediately.
• Mash While Warm: Add butter and cream cheese right after draining. It melts into the potatoes and creates a smoother filling.
• Streusel Consistency: Cold butter is crucial for a crumbly topping. If it melts, the streusel bakes up flat instead of crunchy (trust me, I’ve made that mistake).
• Watch the Bake: Ovens vary; if the topping browns too quickly, loosely tent with foil. You want golden edges, not burnt pecans.
• Layering Flavor: A pinch of nutmeg or ginger in the filling adds depth. Don’t skip the vanilla—it brings everything together.
• Multitasking: While the potatoes are boiling, prep your streusel and chop pecans. Makes the process quick and smooth.
• Troubleshooting: If your filling seems runny, add a tablespoon of flour before baking. If the topping looks dry, drizzle a little melted butter.

I’ve learned (sometimes the hard way) that little steps matter. For example, letting the casserole cool slightly makes serving much easier—otherwise, it falls apart. And don’t be afraid to taste the filling before baking; a touch more cinnamon or salt can make all the difference. Consistency is key, so measure carefully and trust your senses!

Variations & Adaptations

One of the best things about this Cinnamon Streusel Sweet Potato Casserole is how easy it is to adapt. Whether you need a dietary tweak or just want to mix things up, here are some tried-and-true variations:

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking blend in the streusel. No one will notice the difference!
• Dairy-Free Option: Use vegan butter and almond or oat milk. Substitute coconut cream cheese for a rich, non-dairy twist (I tried it last Christmas—big hit with my vegan niece).
• Lower-Sugar: Halve the sugar in both the filling and the topping, or use a natural alternative like Swerve or coconut sugar.
• Nut-Free: Skip the pecans and top with pumpkin seeds or sunflower kernels for crunch (great for school potlucks).
• Seasonal Flavors: In summer, add chopped apples or blueberries to the streusel before baking. In winter, sprinkle dried cranberries into the filling.
• Cooking Methods: This casserole can be prepped in advance and baked from chilled. For a smaller batch, halve the ingredients and use an 8×8-inch dish.

My personal favorite? Swapping half the sweet potatoes for butternut squash and adding a splash of orange juice to the filling—bright, sweet, and a little citrusy. Don’t be afraid to experiment; this recipe is forgiving and fun to play with!

Serving & Storage Suggestions

This Cinnamon Streusel Sweet Potato Casserole shines when served warm, straight from the oven. Here’s how I like to present and store it:

• Serving Temperature: Best enjoyed hot or at room temperature. The streusel stays crisp, and the filling is creamy.
• Presentation: Scoop generous portions into shallow bowls and sprinkle extra chopped pecans on top. A dollop of whipped cream or vanilla yogurt is a fun touch for brunch.
• Pairing Ideas: This dish goes perfectly with roasted turkey, baked ham, or as a sweet side for a vegetarian spread. For breakfast, serve alongside scrambled eggs and strong coffee.
• Storage: Cover leftovers tightly and refrigerate for up to 4 days. The flavors meld and deepen overnight.
• Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven at 325°F (163°C) until warmed through.
• Reheating: For best results, reheat individual portions in the microwave or the whole casserole in the oven, lightly covered with foil.

Honestly, I think it tastes even better on day two—the cinnamon and pecan flavors get toastier and richer. Just don’t expect leftovers to last long!

Nutritional Information & Benefits

This casserole is not only delicious, but it’s also packed with nutrients. Here’s a quick breakdown (per serving, roughly 1/10th of the dish):

• Calories: ~290
• Fat: ~14g (from pecans and butter)
• Protein: ~5g
• Carbohydrates: ~38g
• Fiber: ~4g
• Sugar: ~16g

Health Benefits:

• Sweet potatoes are loaded with beta-carotene, vitamin C, and fiber—great for immunity and digestion.
• Pecans provide heart-healthy fats, plant protein, and antioxidants.
• Cinnamon can help regulate blood sugar and adds warmth without extra calories.

Dietary Notes: This dish is naturally gluten-free if you swap the flour. Make it dairy-free or lower-sugar with the substitutions above. Contains eggs, nuts, and dairy (check allergen info if serving a crowd).

Personally, I love recipes that feel indulgent but offer wellness perks—this casserole checks all the boxes!

Conclusion

If you’re looking for a sweet potato casserole that’s cozy, comforting, and just a little bit special, this Cinnamon Streusel Sweet Potato Casserole with Pecan Topping is absolutely worth a try. It’s easy to customize, simple to prepare, and guaranteed to win over even the pickiest eaters in your circle.

Don’t be afraid to tweak the spices or swap the nuts—make it your own! For me, this recipe brings together all my favorite flavors and memories in one dish, and I hope it becomes a staple in your kitchen too. There’s something about the warm cinnamon, creamy filling, and crunchy pecan topping that just feels like home.

I’d love to hear how you make it yours—leave a comment below with your favorite twists, share the recipe with friends, or tag your casserole creations. Grab your sweet potatoes and get baking—your kitchen is about to smell amazing!

FAQs

Can I make this Cinnamon Streusel Sweet Potato Casserole ahead of time?

Absolutely! Prepare up to the baking step, cover, and refrigerate overnight. Add the streusel topping just before baking for best crunch.

What can I use instead of pecans?

Try walnuts, pumpkin seeds, sunflower seeds, or simply omit the nuts if allergies are a concern. The casserole is still delicious!

How do I make this casserole dairy-free?

Use almond or oat milk, vegan butter, and coconut cream cheese. The texture stays creamy and the flavor is just as rich.

Can I freeze leftovers?

Yes! Store in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.

Is this recipe gluten-free?

It can be! Just swap the all-purpose flour in the streusel with a gluten-free baking blend. All other ingredients are naturally gluten-free.

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