Sweet Potato Casserole with Butter Pecan Crumble Topping
A creamy sweet potato casserole topped with a buttery pecan crumble that delivers a perfect balance of texture and flavor, ideal for any gathering.
Servings 8servings
Prep Time 30 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr10 minutesmins
Ingredients
For the sweet potato filling
3-4poundsSweet potatoesBaking gives the best flavor.
1/2cupButterMelted for the filling.
1/2cupBrown sugarFor warmth and sweetness.
1/2cupMilk or half and halfFor creaminess.
2largeEggsHelps the filling to set.
1teaspoonVanilla extractEnhances flavor.
1teaspoonCinnamon
1pinchSalt
For the pecan crumble topping
1cupPecansChopped.
1/2cupFlourTo bind the crumble.
1/4cupBrown sugarFor sweetness.
1pinchSalt
1/4cupButterCold or softened.
Instructions
Preparation
Cook sweet potatoes until super tender; bake at 400°F until a knife slides in easily.
Let cool slightly, then scoop out the insides into a large bowl.
Mash the sweet potatoes to desired texture.
Mix in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt. Adjust sweetness to taste.
Spread the sweet potato mixture into a buttered baking dish.
Crumble topping
In a separate bowl, mix chopped pecans, flour, brown sugar, salt, and butter until it resembles chunky sand.
Sprinkle the crumble evenly across the top of the sweet potato mixture.
Baking
Bake at 350°F for about 30-40 minutes until the edges are bubbly and topping is browned.
Cover loosely with foil if topping darkens too quickly.
Notes
Prepare sweet potato filling a day in advance and store separately from the crumble. Reheat in the oven for best texture. Consider adding extra pecans on top before reheating.