Sweet Potato Casserole with Butter Pecan Crumble Topping
A comforting, crowd-pleasing side that tastes like a hug in a pan. Creamy roasted sweet potatoes meet a caramelized brown sugar glaze, finished with a crunchy butter pecan crumble that adds a toasty, nutty contrast. This recipe is forgiving, simple to scale, and pairs beautifully with roasted meats, stuffing, or a vegetarian feast.
Ingredients
- 3 large sweet potatoes, peeled and cubed
- 3 tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 1/4 cup butter, melted
- 2 tablespoons extra brown sugar
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment for easy cleanup and set aside.
- Peel and chop the sweet potatoes into even pieces. Boil or steam until very tender, about 12-15 minutes. Drain well.
- In a large bowl, mash the potatoes until smooth. Stir in the butter, brown sugar, milk, eggs, vanilla, cinnamon, salt, and nutmeg if using. Mix until creamy and well blended.
- Transfer the potato mixture to a lightly greased 9x13-inch baking dish, spreading it into an even layer.
- Make the butter pecan crumble: in a separate bowl, combine chopped pecans, flour, melted butter, and extra brown sugar. Mix until a crumbly, sandy texture forms.
- Sprinkle the crumble evenly over the potato mixture. Bake for 25-30 minutes, until the topping is golden brown and the center is set.
- If you like a crisper top, broil for 1-2 minutes at the end, watching closely to prevent burning.
- Remove from oven and let rest for about 5-10 minutes before serving. This helps the casserole set and makes slicing easier.