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Crunchy Brown Sugar Pecan Streusel Sweet Potato Casserole Cups

sweet potato casserole cups - featured image
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These individual sweet potato casserole cups feature a creamy, spiced sweet potato base topped with a crunchy brown sugar pecan streusel. Perfect for Thanksgiving or any cozy gathering, they’re easy to make, crowd-pleasing, and portion-controlled for effortless serving.

Ingredients

Scale
  • 2 1/2 pounds sweet potatoes, peeled and cubed
  • 1/2 cup whole milk (or unsweetened almond milk for dairy-free)
  • 1/4 cup unsalted butter, melted (use vegan butter if needed)
  • 1/3 cup 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
  • 3/4 cup chopped pecans (toast for extra crunch)
  • 1/2 cup all-purpose flour (or gluten-free blend, if needed)
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, cold and diced
  • 1/2 teaspoon cinnamon
  • Pinch of sea salt
  • Extra pecan halves (optional, for garnish)
  • Drizzle of pure maple syrup (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube sweet potatoes. Spread on a baking sheet, drizzle with a little oil, and roast for 25-30 minutes until fork-tender and lightly caramelized.
  2. While sweet potatoes roast, melt 1/4 cup butter. In a large bowl, combine roasted sweet potatoes, melted butter, milk, brown sugar, eggs, cinnamon, nutmeg, vanilla, and salt. Mash until smooth or use a hand mixer for extra creamy texture. Adjust seasoning as needed.
  3. In a medium bowl, combine chopped pecans, flour, brown sugar, cold diced butter, cinnamon, and a pinch of sea salt. Blend with fingers or pastry cutter until mixture resembles chunky, damp sand.
  4. Lightly grease a 12-count muffin tin or line with paper cups. Spoon sweet potato filling evenly into each cup, filling about 2/3 full. Smooth tops with a spatula.
  5. Heap a generous tablespoon of streusel onto each cup, pressing lightly so it sticks. Add a pecan half to the top of each if desired.
  6. Place muffin tin on a baking sheet and bake at 400°F (200°C) for 18-22 minutes, until streusel is golden and edges are bubbling.
  7. Let casserole cups cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm. If any stick, run a knife around the edge to loosen.

Notes

For gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, use dairy-free butter and milk, and substitute eggs with flaxseed mixture (2 tbsp flaxseed meal + 5 tbsp water). Toast pecans for extra crunch. If filling is too wet, add a tablespoon of flour. Streusel sinking? Chill cups before baking. Make ahead and reheat for best crunch.

Nutrition

Keywords: sweet potato casserole, Thanksgiving side, pecan streusel, individual servings, holiday recipe, comfort food, gluten-free option, nut-free option, vegan option

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