Sweet potato casserole is a staple for Thanksgiving and Christmas in my family. But not just any sweet potato casserole – it must have the pecan streusel. It is a heated topic on whether sweet potato casserole should have marshmallow topping or a pecan streusel topping – we are a team pecan streusel family!

My daughter and I could eat the whole pan without any help, but my husband always wants it as dessert. This recipe holds a different special meaning for everyone. I admit that I do not tuck this recipe away with the “holiday” recipes because I make it any time of year. Yes, I love it that much!

This will become a part of your holiday meals and remember, you can make it any time of year!



  • Sweet Potato Filling
  • 2 (29 oz.) cans of sweet potatoes (yams) – drained or 4 cups cooked sweet potatoes – sliced or cubed
  • ¼ cup granulated sugar – ONLY if cooking the sweet potatoes.
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  • 2 eggs
  • 6 Tbsp. butter – melted
  • Pecan Streusel
  • 1 cup brown sugar
  • ⅓ cup flour
  • 1 cup chopped pecans
  • 6 Tbsp. butter – melted

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