Sweet Potato Casserole With Butter Pecan Crumble Topping Recipe
Sweet Potato Casserole With Butter Pecan Crumble Topping is a holiday favorite made with creamy, smooth sweet potatoes and topped with a sweet, crunchy pecan crumble. This comforting side dish brings together rich flavors and is ideal for any festive gathering.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/3 cup brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
Pecan Crumble Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup melted unsalted butter
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Boil the sweet potatoes in a large pot until fork-tender, about 20 minutes. Drain and let cool slightly.
- Mash the sweet potatoes in a large bowl. Add melted butter, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
- Transfer the sweet potato mixture into the prepared baking dish, spreading evenly.
- For the pecan crumble, combine chopped pecans, flour, brown sugar, melted butter, and a pinch of salt in a medium bowl. Mix until crumbly.
- Sprinkle the pecan crumble evenly over the sweet potato layer.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is heated through.
- Let it cool for a few minutes before serving.
Notes
- You can prepare the sweet potato filling a day ahead and add the topping just before baking.
- Feel free to adjust the sweetness to taste or add mini marshmallows for extra decadence.
- To make it gluten-free, use gluten-free flour in the crumble topping.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 20g
- Sodium: 180mg