Go Back
+ servings

Thanksgiving Pecan Streusel Sweet Potato Casserole

Looking for that perfect sweet potato dish to bring to your Thanksgiving gathering? Look no further than this simple pecan streusel-covered sweet potato casserole---It's been a family-favorite for years!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings


  • 3 large sweet potatoes
  • 1/4 cup coconut sugar or brown sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 large egg lightly beaten
  • 1 teaspoon ground cinnamon
  • 1 tablespoon heavy whipping cream
  • 1 cup coarsely chopped pecans
  • 1/4 cup coconut sugar or brown sugar
  • 1 tablespoon white whole wheat flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter


  • Place sweet potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce heat and let simmer until potatoes are very tender, about 25 minutes.
  • Remove sweet potatoes from hot water and run under cold water, removing skins. Place peeled sweet potatoes in a large bowl, Mash with sugar, coconut, egg, cinnamon and cream until smooth and no chunks remain. Evenly spread into a greased 9x13 baking pan and set aside while you prepare the streusel.
  • In a small bowl, combine pecans, sugar, flour and cinnamon. Using a fork, toss in melted butter until streusel is crumbly. Sprinkle evenly over sweet potatoes.
  • Bake sweet potato casserole at 350F 15-20 minutes or until heated through and streusel is golden brown. Serve warm.


Store casserole in refrigerator up to 3 days. NOTE: Casserole may be assembled ahead of time and stored in the refrigerator up to 8 hours. Bake as directed after removing from refrigerator.