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Sweet Potato Casserole with Butter Pecan Crumble Topping

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

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

Instructions

  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.
  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.
  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.
  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.
  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.
  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).
  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.

Notes

  • Adjust spices to your taste.
  • Can be made ahead and baked just before serving.

Nutrition

Find it online: https://quizsavor.com/sweet-potato-casserole-with/

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