Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups – Easy Individual Thanksgiving Sides

Let me paint you a picture—the moment my oven swings open and the aroma of roasted sweet potatoes mingles with toasted pecans and warm brown sugar, it’s like Thanksgiving just rolled right into the kitchen. The tops are bubbling, the edges crisped golden, and the sweet, nutty scent is so inviting that my kids start circling like hungry little birds. You know that feeling when the seasons shift and you crave something cozy, a dish that’s as much about nostalgia as flavor? These Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups are exactly that: pure comfort, served up in tidy, adorable portions.

The first time I made these, it was the night before our annual Friendsgiving—rain pouring outside, my kitchen a mess of cinnamon and pecan bits. I scooped the sweet potato filling into muffin tins, topped each one with a heap of crunchy streusel, and baked them until the house smelled like a dessert shop. When I tasted a cup straight out of the oven, I had to pause, take a breath, and just smile. I knew right then this was something truly special.

Back when I was knee-high to a grasshopper, my grandma made sweet potato casserole in a big, old-fashioned dish. But, let’s face it, the individual cups are way more fun (and they keep everyone honest when it comes to portion control). My family couldn’t wait for Thanksgiving—they kept sneaking them off the cooling rack, and honestly, who could blame them? These have quickly become a staple at our table—perfect for potlucks, holiday dinners, or even brightening up your Pinterest board with their gorgeous, toasty tops. I’ve tested them more times than I care to admit (in the name of research, of course), and every batch feels like a warm hug.

If you’re looking for an easy Thanksgiving side that’s both crowd-pleasing and just a little bit fancy, bookmark these Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups. They’re dangerously easy, packed with flavor, and guaranteed to get rave reviews at your next gathering.

Why You’ll Love These Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups

Not to brag, but after years of tweaking and countless taste tests (with plenty of willing volunteers), I can say with confidence that this sweet potato casserole cup recipe is a winner. Here’s why you’ll want to make it again and again:

• Quick & Easy: Comes together in under 40 minutes, which means less kitchen stress and more time with family.
• Simple Ingredients: No wild goose chase at the grocery store—these use pantry staples you probably already have.
• Perfect for Thanksgiving: Individual portions make serving a breeze, and they look stunning on a holiday table.
• Crowd-Pleaser: Even the pickiest eaters (looking at you, Uncle Bill) can’t resist the gooey sweet potato base and crunchy streusel topping.
• Unbelievably Delicious: The combination of creamy sweet potatoes, warm spices, and crispy pecans is next-level comfort food.

What sets my version apart is the streusel—it’s extra crunchy, thanks to the double dose of pecans and a hint of sea salt. The sweet potato filling is silky-smooth and not too sweet, balanced with just enough cinnamon and vanilla to make it taste like fall in a cup. Instead of one big dish, you get perfectly portioned cups, so everyone gets plenty of topping (the best part, let’s be honest).

These aren’t just good—they’re the kind of side dish that turns heads and makes people ask for the recipe. Every bite is a mix of creamy and crispy, sweet and nutty. Whether you’re feeding a crowd or just want to make dinner feel a bit more special, these Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups deliver all the soul-soothing satisfaction of classic comfort food, with a fun twist. Trust me, you’ll be closing your eyes after the first bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, so you can whip up a batch even if you’re short on time. Here’s what you’ll need:

For the Sweet Potato Filling

• 2 1/2 pounds (about 1.1 kg) sweet potatoes, peeled and cubed
• 1/2 cup (120 ml) whole milk (or unsweetened almond milk for dairy-free)
• 1/4 cup (60 g) unsalted butter, melted (use vegan butter if needed)
• 1/3 cup (65 g) packed light brown sugar
• 2 large eggs, room temperature
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

For the Crunchy Brown Sugar Pecan Streusel

• 3/4 cup (90 g) chopped pecans (toast for extra crunch)
• 1/2 cup (65 g) all-purpose flour (or gluten-free blend, if needed)
• 1/2 cup (110 g) packed brown sugar
• 1/4 cup (56 g) unsalted butter, cold and diced
• 1/2 teaspoon cinnamon
• Pinch of sea salt (don’t skip—brings out the flavors!)

Optional Garnishes

• Extra pecan halves (for a pretty finish)
• Drizzle of pure maple syrup

I always reach for Bob’s Red Mill gluten-free blend if I’m making these for friends with allergies. For the sweet potatoes, I look for ones that are deep orange and firm—those have the best flavor and mash up nice and smooth. Pecans are the classic, but you can swap in walnuts if you’re out. If you want to cut the sugar, try using coconut sugar instead of brown. And if you’re feeling adventurous, a dash of orange zest in the filling brings a fresh twist.

Pro tip: Toast the pecans before adding them to your streusel—it’s worth the extra step for that irresistible crunch. If you’re making these outside of Thanksgiving, toss in a handful of dried cranberries for a seasonal pop of flavor.

Equipment Needed

Good news: you don’t need any fancy gadgets for these Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups! Here’s what I use every time:

• Muffin tin (12-count): Standard size works perfectly. For bigger portions, use jumbo muffin tins.
• Mixing bowls: One for the filling, one for the streusel.
• Potato masher or electric mixer: I prefer my old-school masher for rustic texture, but a hand mixer gives a super smooth finish.
• Rubber spatula: For scraping every last bit of sweet potato goodness into the cups.
• Measuring cups and spoons: Accurate measurements make all the difference.
• Baking sheet: Place your muffin tin on this for easy handling and to catch any streusel overflow.
• Cooling rack: Helps the cups firm up and cool evenly.

If you don’t have a potato masher, a fork works in a pinch (just takes a little elbow grease). I’ve used silicon muffin liners for easy clean-up—seriously, they’re a game-changer! If your muffin tin is a little worse for wear, line it with parchment paper cups to avoid sticking. And, if you’re on a budget, thrift stores are gold mines for sturdy baking pans.

Preparation Method

1. Prep the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and cube 2 1/2 pounds (1.1 kg) sweet potatoes. Spread them on a baking sheet, drizzle with a little oil, and roast for 25-30 minutes until fork-tender and lightly caramelized. (Roasting brings out the natural sweetness—don’t skip it!)
2. Make the Filling: While sweet potatoes are roasting, melt 1/4 cup (60 g) butter. In a large bowl, combine roasted sweet potatoes, melted butter, 1/2 cup (120 ml) milk, 1/3 cup (65 g) brown sugar, 2 eggs, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla, and 1/4 tsp salt. Mash until smooth, or use a hand mixer for extra creamy texture. Taste and adjust seasoning as needed. (If the mix looks too wet, add a tablespoon of flour.)
3. Prepare the Streusel: In a medium bowl, combine 3/4 cup (90 g) chopped pecans, 1/2 cup (65 g) flour, 1/2 cup (110 g) brown sugar, 1/4 cup (56 g) cold butter, 1/2 tsp cinnamon, and a pinch of sea salt. Use your fingers or a pastry cutter to blend until the mixture looks like chunky, damp sand. (If it’s too dry, add a teaspoon more butter; too wet, toss in a bit more flour.)
4. Fill the Muffin Tin: Lightly grease a 12-count muffin tin or line with paper cups. Spoon the sweet potato filling evenly into each cup, filling about 2/3 full. Smooth the tops with a spatula for an even bake.
5. Add the Streusel: Heap a generous tablespoon of streusel onto each cup, pressing lightly so it sticks. If you like extra crunch, add a pecan half to the top of each.
6. Bake: Place the muffin tin on a baking sheet and bake at 400°F (200°C) for 18-22 minutes, until the streusel is golden and the edges are bubbling. (The tops should look toasted and crisp, and you’ll smell that irresistible pecan aroma.)
7. Cool and Serve: Let the casserole cups cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm for best flavor. If any stick, run a knife around the edge to loosen.

Troubleshooting tips: If your cups collapse after baking, the filling was likely too wet—add a touch more flour next time. Streusel sinking into the filling? Chill the cups for 10 minutes before baking. If you want an even crunchier top, broil for 1-2 minutes at the end (but watch closely!). For efficiency, roast sweet potatoes a day ahead and refrigerate until ready to use.

Cooking Tips & Techniques

Here’s what I’ve learned after making Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups more times than I can count:

• Roasting vs. Boiling: Roasting sweet potatoes concentrates their flavor. Boiled sweet potatoes can get watery, so only roast for maximum sweetness.
• Streusel Texture: Cold butter is key—don’t melt it, or you’ll lose the crunch. Cut the butter in until you see pea-sized clumps.
• Overmixing: Be gentle with the filling. Overmixing can make it gummy. Mash just until smooth.
• Time Management: Prep the streusel while the sweet potatoes roast. Multitasking saves precious minutes (and sanity) during holiday cooking.
• Consistency: If the filling seems loose, add a tablespoon of flour. If it’s too thick, splash in a bit more milk.
• Common Mistakes: I’ve burned the streusel by broiling too long—never walk away from the oven! If your cups stick, try silicone liners next time.

Don’t be afraid to adjust spices to your taste—a little extra cinnamon or nutmeg never hurt anybody. And if you love an ultra-crunchy topping, double the streusel batch and pile it on. These little details make all the difference!

Variations & Adaptations

One of the best things about Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups is how customizable they are. Here are some of my favorite tweaks:

• Gluten-Free: Swap all-purpose flour with your favorite gluten-free blend for both the filling and streusel. Bob’s Red Mill 1-to-1 is my go-to.
• Nut-Free: Replace pecans with toasted pumpkin seeds for crunch without nuts. Works like a charm if you’ve got allergies in the family.
• Vegan: Use dairy-free butter and milk, and swap eggs for a flaxseed mixture (2 tbsp flaxseed meal + 5 tbsp water).
• Seasonal Flavor: Add a teaspoon of orange zest to the filling for a bright, citrusy twist. In December, toss in dried cranberries or chopped dried apricots for festive color.
• Spice It Up: Try a pinch of cayenne or smoked paprika for a subtle kick. I tried this once for a potluck, and folks loved the unexpected heat!

For a brunch version, add mini marshmallows to the streusel—kids go wild for it! My personal favorite adaptation is swapping pecans for walnuts and adding a drizzle of maple syrup right before serving. It’s like dessert and side dish all rolled into one.

Serving & Storage Suggestions

Serve these Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups warm, straight from the oven. The tops will be perfectly crunchy and the filling creamy. For a pretty presentation, place each cup on a small plate with a sprig of rosemary or a pecan half—Pinterest-worthy, I promise.

These pair wonderfully with roasted turkey, glazed ham, or even as a sweet surprise at brunch. A cup of hot coffee or mulled cider makes the meal complete.

To store, let the cups cool completely, then tuck them into an airtight container. They’ll keep in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped cups for up to 2 months. Reheat in the oven at 350°F (175°C) for 8-10 minutes, or microwave for 30 seconds (though you’ll lose a bit of crunch). The flavors actually get deeper after a day or two—so don’t be afraid to make ahead!

Nutritional Information & Benefits

Each Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cup packs roughly 180 calories, with 5g protein, 7g fat, and 25g carbohydrates (values are estimates, but you get the idea). Sweet potatoes are loaded with vitamin A, potassium, and fiber—great for eye health and digestion. Pecans add healthy fats and a touch of protein. If you use gluten-free flour or dairy alternatives, these are friendly for most dietary needs.

Allergens to watch for: nuts, dairy, eggs, and gluten (unless adapted). Personally, I love that these bring a bit of nutrition to the holiday table, balancing sweet comfort with real food goodness.

Conclusion

Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups are the kind of Thanksgiving side you’ll want to add to your regular rotation. They’re quick, easy, and packed with cozy flavor—plus, the individual portions make serving a breeze. Customize them as you like, whether gluten-free, vegan, or nut-free.

I honestly love these for the way they make my kitchen smell and the smiles they bring to family gatherings. If you try them, let me know how you adapt the recipe or what new twists you discover! Drop a comment below, share your photos, and don’t be shy—these cups deserve a spot on every Pinterest board and holiday table.

Here’s wishing you a warm, delicious, and memorable Thanksgiving—one crunchy casserole cup at a time!

FAQs

Can I make these Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups ahead of time?

Absolutely! Bake them the day before and store in an airtight container in the fridge. Reheat in the oven at 350°F (175°C) for best crunch.

How do I make this recipe gluten-free?

Just swap the all-purpose flour for a gluten-free baking blend in both the filling and streusel. It works perfectly!

Can I use canned sweet potatoes?

You can, but I recommend roasting fresh sweet potatoes for better flavor and texture. If you use canned, drain well and reduce sugar in the filling.

What’s the best way to toast pecans for the streusel?

Spread chopped pecans on a baking sheet and roast at 350°F (175°C) for 5-7 minutes, stirring halfway. Watch closely—they burn fast!

Can I double the recipe for a big crowd?

Yes! Double all ingredients and use two muffin tins. Bake batches separately to make sure every cup cooks evenly.

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