Sweet Potato Casserole with Butter Pecan Crumble Topping is a holiday favorite that blends sweet potatoes with a crunchy topping. This dish captures the essence of comfort food, featuring a creamy sweet potato base and a delightful crunch from the pecan topping. It’s not only a crowd-pleaser but also a dish that brings warmth and nostalgia to any gathering, making it a must-have at family dinners and holiday celebrations.

Why You’ll Love This Sweet Potato Casserole with

There are countless reasons to adore this Sweet Potato Casserole with Butter Pecan Crumble Topping. First, it’s incredibly easy to prepare, making it perfect for busy holiday schedules. This recipe provides a creamy texture, enhanced with warm spices like cinnamon and nutmeg, creating a delightful flavor profile. It’s versatile too; whether you’re looking for a sweet potato pie with a twist or a classic sweet potato dish, this casserole fits the bill.

Moreover, it can be customized with various toppings, allowing you to explore different sweet potato casserole toppings ideas. Whether you prefer a healthier version or a decadent treat, this dish is adaptable. Lastly, it’s vegetarian-friendly, ensuring everyone at your table can enjoy it. With its deliciously rich taste and satisfying crunch, this casserole truly stands out during festive feasts.

Sweet Potato Casserole with Butter Pecan Crumble Topping - Sweet Potato Casserole with - main visual representation

Ingredients for Sweet Potato Casserole with

Gather these items:

3 pounds sweet potatoes (about 4-5 medium)
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup whole milk (or half-and-half)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, very cold and cubed
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 ½ cups chopped pecans

How to Make Sweet Potato Casserole with Step-by-Step

Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Wash sweet potatoes; peel and chop into 1-inch chunks, or boil with skins on and peel after cooking. Place in a large pot, cover with salted cold water, and bring to a boil. Reduce heat and simmer for 15-25 minutes until very tender.
Step 2: Drain cooked sweet potatoes. Mash until smooth in a large mixing bowl. Add melted unsalted butter, granulated sugar, light brown sugar, milk (or half-and-half), beaten eggs, and vanilla extract. Stir until thoroughly combined.
Step 3: Add ground cinnamon, ground nutmeg, and salt to the sweet potato mixture. Stir until evenly distributed, then taste and adjust seasoning as desired. Spoon the mixture evenly into the prepared baking dish and smooth the top.
Step 4: In a separate medium bowl, combine all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and salt; whisk thoroughly. Add very cold, cubed unsalted butter and cut into the flour mixture using a pastry blender, forks, or fingertips until it resembles coarse crumbs.
Step 5: Gently fold in the chopped pecans until evenly distributed. Generously sprinkle the entire crumble topping over the sweet potato base in the baking dish, covering the surface completely.
Step 6: Bake uncovered at 375°F (190°C) for 25 minutes. If the topping browns too quickly, loosely cover with aluminum foil. Continue baking for an additional 15-20 minutes, or until the sweet potato base is set and the topping is golden brown and crunchy (total 40-45 minutes).
Step 7: Remove from oven and let cool for at least 10-15 minutes before serving. This allows the casserole to set further. Serve as a side, or with whipped cream or vanilla ice cream as a dessert.

Pro Tips for the Best Sweet Potato Casserole with

Keep these in mind:

Adjust spices to your taste.
Can be made ahead and baked just before serving.
For a creamy sweet potato casserole with marshmallows, add a layer of mini marshmallows on top during the last 10 minutes of baking.
Consider using gluten-free flour for a gluten-free sweet potato casserole with a similar taste.

Sweet Potato Casserole with Butter Pecan Crumble Topping - Sweet Potato Casserole with - additional detail

Best Ways to Serve Sweet Potato Casserole with

When it comes to serving, this Sweet Potato Casserole with Butter Pecan Crumble Topping can be enjoyed in various ways. It pairs beautifully with a traditional holiday meal, alongside dishes like roasted turkey or glazed ham. You can also present it as a decadent dessert, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream on top. For a unique twist, consider serving it as a sweet potato pudding with a creamy texture, or even as a sweet potato bake with added coconut for a tropical flair.

How to Store and Reheat Sweet Potato Casserole with

To store leftovers, simply cover the casserole tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. When you’re ready to enjoy it again, reheat in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. This makes it a perfect dish for meal prep, allowing you to enjoy delicious homemade comfort food throughout the week.

Frequently Asked Questions About Sweet Potato Casserole with

What’s the secret to perfect Sweet Potato Casserole with?

The secret lies in using quality ingredients and balancing the sweetness with spices. For a creamy texture, ensure the sweet potatoes are mashed smoothly and mix in enough butter and milk. Feel free to experiment with variations, such as a vegan sweet potato casserole with coconut milk for a dairy-free option.

Can I make Sweet Potato Casserole with ahead of time?

Absolutely! This dish can be prepared a day in advance. Simply prepare the sweet potato mixture and topping, then store them separately in the refrigerator. Assemble and bake just before serving for the best results.

How do I avoid common mistakes with Sweet Potato Casserole with?

To avoid common mistakes, ensure you cook the sweet potatoes thoroughly before mashing, and be careful not to overmix the topping to keep it crumbly. Also, keep an eye on the baking time to prevent the topping from burning.

Variations of Sweet Potato Casserole with You Can Try

Get creative with these variations! For a healthier sweet potato casserole with nuts and spices, substitute some of the sugar with maple syrup or honey. If you want something unique, try a sweet potato casserole with brown sugar and pecans for a classic flavor. You could also make a vegan version by replacing the eggs and dairy with plant-based alternatives, or even a sweet potato casserole with coconut for a tropical twist.

For more information on the health benefits of sweet potatoes, check out this Healthline article. If you’re interested in exploring more recipes, visit our recipe category for a variety of delicious options. You can also learn about the versatility of sweet potatoes in this gardening guide.

Sweet Potato Casserole with Butter Pecan Crumble Topping

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Sweet Potato Casserole with Butter Pecan Crumble Topping is a holiday favorite that blends sweet potatoes with a crunchy topping.

Author: Emily
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 pounds sweet potatoes (about 4–5 medium)
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup whole milk (or half-and-half)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, very cold and cubed
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 ½ cups chopped pecans

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Wash sweet potatoes; peel and chop into 1-inch chunks, or boil with skins on and peel after cooking. Place in a large pot, cover with salted cold water, and bring to a boil. Reduce heat and simmer for 15-25 minutes until very tender.
Drain cooked sweet potatoes. Mash until smooth in a large mixing bowl. Add melted unsalted butter, granulated sugar, light brown sugar, milk (or half-and-half), beaten eggs, and vanilla extract. Stir until thoroughly combined.
Add ground cinnamon, ground nutmeg, and salt to the sweet potato mixture. Stir until evenly distributed, then taste and adjust seasoning as desired. Spoon the mixture evenly into the prepared baking dish and smooth the top.
In a separate medium bowl, combine all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and salt; whisk thoroughly. Add very cold, cubed unsalted butter and cut into the flour mixture using a pastry blender, forks, or fingertips until it resembles coarse crumbs.
Gently fold in the chopped pecans until evenly distributed. Generously sprinkle the entire crumble topping over the sweet potato base in the baking dish, covering the surface completely.
Bake uncovered at 375°F (190°C) for 25 minutes. If the topping browns too quickly, loosely cover with aluminum foil. Continue baking for an additional 15-20 minutes, or until the sweet potato base is set and the topping is golden brown and crunchy (total 40-45 minutes).
Remove from oven and let cool for at least 10-15 minutes before serving. This allows the casserole to set further. Serve as a side, or with whipped cream or vanilla ice cream as a dessert.