Hey y'all! If you're searching for a side dish that steals the show, this Sweet Potato Casserole with Pecan Crumble is just what you need. Creamy, velvety sweet potatoes blend perfectly with a buttery, crispy pecan topping, making this casserole equally suited for Thanksgiving, Christmas, or any family gathering where comfort food is a must. Trust me, once you take a bite, you'll be hooked! Let's get cooking!
Why You'll Love This Sweet Potato Casserole with Pecan Crumble
- The creamy sweet potato base and crunchy pecan topping create an irresistible texture contrast.
- Perfect for holidays but simple enough for weeknight dinners.
- Can be made ahead and reheated, saving you time and stress.
- Gluten-free adaptation is easy for those with dietary restrictions.
- A crowd-pleaser that even picky eaters will love!
Ingredients for Sweet Potato Casserole with Pecan Crumble
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- ½ cup unsalted butter, melted
- ⅔ cup brown sugar, packed
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the pecan crumble topping:
- 1 cup pecans, chopped
- ½ cup all-purpose flour (or gluten-free flour blend)
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ¼ teaspoon cinnamon (optional)
Directions: How to Make Sweet Potato Casserole with Pecan Crumble
Step 1: Prep the Sweet Potatoes
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Place sweet potatoes in a large pot, cover with water, and bring to a boil.
- Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain well.
Step 2: Make the Sweet Potato Filling
- Mash the sweet potatoes in a large bowl until smooth (you can use a potato masher or hand mixer).
- Add melted butter, brown sugar, eggs, milk, vanilla, and salt. Mix until fully combined and creamy.
- Spread the sweet potato mixture evenly in the prepared baking dish.
Step 3: Prepare the Pecan Crumble Topping
- In a medium bowl, mix together chopped pecans, flour, brown sugar, melted butter, and cinnamon.
- Sprinkle the pecan crumble evenly over the sweet potato layer.
Step 4: Bake the Casserole
- Bake for 30-35 minutes, or until the topping is golden brown and the casserole is set.
- Let it cool for 10-15 minutes before serving.
Notes for the Best Sweet Potato Casserole with Pecan Crumble
- For extra depth of flavor, try roasting your sweet potatoes instead of boiling (learn how here).
- If you prefer a less sweet casserole, reduce the brown sugar in the filling by ¼ cup.
- Use a food processor for ultra-smooth sweet potato filling (see tips here).
Variations: Sweet Potato Casserole with Pecan Crumble
- Marshmallow Topping: Swap pecan crumble for mini marshmallows for a classic twist.
- Maple-Pecan: Add 2 tablespoons of pure maple syrup to the filling and topping for extra sweetness.
- Dairy-Free: Use dairy-free butter and almond milk for a lactose-free version.
Required Equipment
- Large pot
- Potato masher or hand mixer
- Mixing bowls
- 9x13-inch baking dish
- Measuring cups and spoons
- Spatula
Storage Instructions for Sweet Potato Casserole with Pecan Crumble
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave for 1-2 minutes, or warm the entire casserole in a 325°F (163°C) oven for 15-20 minutes.
- For longer storage, freeze baked casserole (tightly wrapped) for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Recommendations & Pairings
- Serve as a side dish with roasted turkey, ham, or chicken.
- Pairs beautifully with green bean casserole, fresh salads, or cranberry sauce.
- For brunch, enjoy alongside scrambled eggs and sausage.
Pro Tips for the Best Sweet Potato Casserole with Pecan Crumble
- Letting the casserole rest for 10-15 minutes helps the filling set and makes serving easier.
- Toast the pecans briefly before adding them to the crumble for a richer, nutty flavor (see how here).
- Don't overmix the sweet potato filling; mash just until smooth for the best creamy texture.
FAQ: Sweet Potato Casserole with Pecan Crumble
- Can I make Sweet Potato Casserole with Pecan Crumble ahead of time?
- Absolutely! Assemble the casserole (without baking) and cover tightly. Refrigerate for up to 2 days, then bake when ready to serve.
- Can I use canned sweet potatoes instead of fresh?
- Yes, use two 29-ounce cans, drained and mashed. Adjust the sugar if the canned sweet potatoes are sweetened.
- How do I keep the pecan crumble crispy?
- For extra crispiness, broil the casserole for 2-3 minutes at the end of baking—just watch closely to avoid burning!
Ready to impress your family and friends with the ultimate Sweet Potato Casserole with Pecan Crumble? With its creamy base, crunchy topping, and sweet, buttery flavor, this is one dish that'll have everyone coming back for seconds!
Ingredients
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- ½ cup granulated sugar
- 2 large eggs
- ⅓ cup unsalted butter, melted
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup light brown sugar
- ½ cup all-purpose flour
- ⅓ cup unsalted butter, softened
- 1 cup chopped pecans
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2In a large bowl, combine mashed sweet potatoes, granulated sugar, eggs, melted butter, milk, vanilla extract, and salt. Mix until smooth and well combined.
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3Spread the sweet potato mixture evenly into the prepared baking dish.
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4In a separate bowl, mix together brown sugar, flour, softened butter, and chopped pecans until crumbly.
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5Sprinkle the pecan crumble evenly over the sweet potato mixture.
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6Bake for 40 minutes, or until the topping is golden brown and the casserole is set. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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