The Best Sweet Potato Casserole with Butter Pecan Crumble Topping is the perfect comfort food. Its smooth, creamy sweet potato filling combined with the crunchy, sweet pecan topping offers a delightful balance of flavors. Whether for Thanksgiving, Christmas, or any special meal, this dish is sure to be a crowd-pleaser. It’s a sweet, savory treat that brings warmth and flavor to any table.
Why You’ll Love This Recipe
I absolutely love this recipe because it brings together the smoothness of sweet potatoes and the crunchiness of pecans in the most satisfying way. The sweet potato filling is rich and creamy, with just the right amount of sweetness and spice. The butter pecan crumble topping adds a perfect texture contrast, with the toasty nuts and the slight sweetness that pairs wonderfully with the sweet potato base. This casserole can easily double as both a side dish and a dessert, making it a versatile addition to any meal.
Ingredients
For the sweet potato filling:
4 large sweet potatoes, peeled and cubed
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup milk (or heavy cream for extra richness)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs, beaten
For the butter pecan crumble topping:
1/2 cup unsalted butter, cold and cubed
1 cup chopped pecans
1/4 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
In a large pot, bring the cubed sweet potatoes to a boil in water. Cook them for about 10-12 minutes, or until they’re tender when pierced with a fork.
Drain the sweet potatoes and return them to the pot. Mash them until smooth.
Stir in the melted butter, brown sugar, milk (or heavy cream for extra richness), vanilla extract, cinnamon, nutmeg, and salt. Mix everything until fully combined.
In a small bowl, beat the eggs and then stir them into the sweet potato mixture until smooth.
Spread the sweet potato filling evenly in the prepared baking dish.
For the pecan crumble topping, combine the cold butter, chopped pecans, brown sugar, flour, cinnamon, and salt in a bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the butter pecan topping evenly over the sweet potato filling.
Bake for 30-35 minutes, or until the topping is golden brown and the sweet potato filling is hot and bubbling.
Let the casserole cool for a few minutes before serving.
Enjoy the rich, creamy, and crunchy layers of this casserole as either a savory side dish or a dessert!
Servings and Timing
Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Storage/Reheating
This sweet potato casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, I suggest covering the casserole with foil and heating it in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. If you prefer to microwave it, place a portion on a microwave-safe plate and heat for 1-2 minutes, depending on your microwave.
For longer storage, you can freeze the casserole before baking. Assemble the casserole, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and bake as directed.
Related Recipes:
- Old-Fashioned Rhubarb Crumble
- Sweet Potato Casserole with Walnut and Brown Sugar Crumble Topping
- Easy Sweet Potato Casserole
FAQs
Can I make this casserole ahead of time?
Yes, I can prepare the sweet potato filling and topping ahead of time and store them separately in the fridge. On the day I want to serve it, I just assemble the casserole and bake it. This makes it an excellent dish for busy holiday gatherings.
Can I substitute the pecans with another nut?
Definitely! If I’m not a fan of pecans or don’t have them on hand, I can swap them out for walnuts, almonds, or even hazelnuts. Just be sure to chop them roughly before adding them to the crumble topping.
Can I use heavy cream instead of milk?
Yes, I can absolutely use heavy cream instead of milk for an extra creamy texture. This will make the casserole even richer and more indulgent, which is perfect for a special occasion.
Can I make this casserole gluten-free?
To make this recipe gluten-free, I just need to substitute the all-purpose flour in the topping with a gluten-free flour blend or almond flour. It’ll still be delicious!
How can I make the sweet potato filling smoother?
If I want a smoother filling, I can use a hand mixer or food processor to mash the sweet potatoes. This will give it an even silkier texture, perfect if I’m looking for a super creamy casserole.
Conclusion
This Sweet Potato Casserole with Butter Pecan Crumble Topping is a showstopper! Its combination of creamy, flavorful sweet potato filling and crunchy, sweet pecan topping makes it a standout dish for any holiday table or special occasion. Whether I serve it as a side dish or a dessert, it’s always a crowd favorite. I love how easy it is to prepare and how it can be made ahead of time, making it a stress-free addition to any celebration. If you’re looking for a dish that’s both comforting and delicious, this sweet potato casserole is the one to try!
📖 Recipe:
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The Best Sweet Potato Casserole with Butter Pecan Crumble Topping
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Sweet Potato Casserole with Butter Pecan Crumble Topping is the ultimate comfort food for any holiday or special occasion. Creamy, smooth sweet potatoes are combined with a crunchy, buttery pecan crumble, creating the perfect balance of flavors and textures. Whether served as a side dish or dessert, this recipe will be a crowd-pleaser, bringing warmth and flavor to your table. It’s easy to make, can be prepared in advance, and is even customizable for gluten-free or dairy-free diets. A must-try for Thanksgiving, Christmas, or any cozy gathering!
Ingredients
For the Sweet Potato Filling
4 large sweet potatoes, peeled and cubed
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup milk (or heavy cream for extra richness)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs, beaten
For the Butter Pecan Crumble Topping
1/2 cup unsalted butter, cold and cubed
1 cup chopped pecans
1/2 cup brown sugar
1/4 cup all-purpose flour (or gluten-free flour)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large pot, bring the cubed sweet potatoes to a boil in water. Cook for 10-12 minutes until they’re tender when pierced with a fork.
- Drain the sweet potatoes and return them to the pot. Mash them until smooth.
- Stir in the melted butter, brown sugar, milk (or heavy cream for richness), vanilla extract, cinnamon, nutmeg, and salt. Mix everything together until fully combined.
- Beat the eggs in a small bowl, then stir them into the sweet potato mixture.
- Spread the sweet potato filling evenly into the prepared baking dish.
- For the topping, mix the cold butter, chopped pecans, brown sugar, flour, cinnamon, and salt in a bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture forms coarse crumbs.
- Sprinkle the pecan topping evenly over the sweet potato filling.
- Bake for 30-35 minutes or until the topping is golden brown and the sweet potato filling is bubbling.
- Let the casserole cool for a few minutes before serving.
Notes
You can prep the sweet potato filling and crumble topping in advance and store them separately in the fridge. Assemble and bake on the day of serving.
If you’re not a fan of pecans, feel free to substitute with walnuts, almonds, or hazelnuts.
For extra creaminess, swap milk with heavy cream.
To make it gluten-free, use a gluten-free flour blend or almond flour for the topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal
