This sweet potato casserole is the ultimate comfort side dish for fall gatherings and holiday meals. Creamy, whipped sweet potatoes are lightly sweetened with maple syrup and enriched with butter, cream, and eggs for a smooth, velvety texture. The real star, however, is the streusel topping — a golden, nutty mixture of pecans, lightly toasted coconut, and crushed cornflakes that bakes into a crunchy, buttery crown.
It’s a dish that feels both familiar and a little special — perfect alongside a Thanksgiving turkey, glazed ham, or slow-roasted pork. The balance of soft, fluffy filling with crisp, caramelized topping makes every bite irresistible, and the subtle sweetness pairs beautifully with savory main dishes.
This casserole can be assembled ahead of time, making it a stress-free addition to your menu. Just add the streusel topping before baking, and you’ll have a warm, crowd-pleasing side ready with minimal effort.
INGREDIENTS:
For the filling:
4 medium-large cooked sweet potatoes (roasted or steamed is fine), warm
4 tablespoons butter, soft
1/2 cup heavy cream
2 eggs, beaten
3 tablespoons pure maple syrup
1/2 teaspoon salt
For the streusel:
8 tablespoons cold salted butter, cut into small cubes
1/4 cup all-purpose flour
1/2 cup pecans, chopped
1/3 cup cornflakes, roughly crushed
2/3 cup toasted coconut (very lightly toasted)
1/3 cup packed brown sugar
2 tablespoons butter, melted
METHOD:
Preheat oven to 350°F. Lightly mist a 9 x 9-inch casserole baking dish with cooking spray.
Remove skins from the warm sweet potatoes and mash until mostly smooth. Add softened butter, heavy cream, eggs, maple syrup, and salt. Beat or whip until light and fluffy. Spread mixture evenly into the prepared casserole dish.
In a medium bowl, cut the cold butter into the flour using a pastry cutter, fork, or fingers until crumbly. Stir in pecans, cornflakes, toasted coconut, and brown sugar until evenly combined. Sprinkle the mixture evenly over the sweet potato filling, then drizzle with the melted butter.
Bake uncovered for 25–30 minutes, or until the topping is golden brown.
If the streusel begins browning too quickly, loosely cover the dish with foil. Keep a close eye on the coconut, which can scorch if overbaked.
MAKE AHEAD TIP:
If preparing ahead, assemble the sweet potato filling only. Cover and refrigerate. At baking time, bring the dish to room temperature for about 1 hour. Cover with foil and bake at 350°F for 15 minutes. Remove foil, sprinkle on the streusel topping, and bake an additional 15–20 minutes, until hot and golden.
