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
