Sweet Potato Casserole with Pecan Crumble
This Southern-style sweet potato casserole with pecan crumble is the ultimate holiday side dish. Creamy, spiced sweet potatoes are topped with a buttery brown sugar pecan streusel that gets golden and crisp in the oven. Whether it’s for Thanksgiving, Christmas, or Sunday dinner, this casserole is always a crowd-pleaser.
Servings: 10 servings
Calories: 426kcal
Ingredients
Sweet Potato Filling
- 3 - 3 ½ pounds orange fleshed sweet potatoes about 5-6 medium sweet potatoes
- 6 tablespoons unsalted butter softened
- ¾ cup light brown sugar or dark brown or granulated
- ¼ cup pure maple syrup
- ½ cup buttermilk or whole milk
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
Pecan Crumble Topping
- 1 cup chopped pecans
- ¾ cup light brown sugar or dark brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
Instructions
- Prepare the sweet potatoes by scrubbing them clean, pricking them all over with a fork, and placing them on a foil-lined baking sheet. Bake them in an oven preheated to 450°F for about 1 hour or until they can easily be pierced with a fork. Allow the sweet potatoes to cool enough to handle.
- Lower your oven temperature to 375°F. Spray or butter a 9x13 baking dish and set it aside.
- Peel the sweet potatoes and add them to a large mixing bowl. Use the beaters of an electric handheld mixer (with the mixer turned off) or a fork to break the sweet potatoes apart. Add the softened butter and beat the sweet potato mixture on medium-high with the handheld mixer for 2-3 minutes until light and fluffy.
- Add the brown sugar, maple syrup, vanilla, cinnamon, nutmeg, cloves, salt, and eggs to the bowl with the sweet potatoes and beat on medium-high until well combined. Pour the mixture into the prepared baking dish, smooth it out into an even layer, and set it aside.
- Add the pecans, brown sugar, flour, salt, and ground cinnamon to a small mixing bowl and mix with a fork until combined. Pour in the melted butter and continue mixing until a crumbly texture is reached.
- Spoon the streusel topping over the sweet potato mixture in an even layer. Bake the casserole in the preheated oven for 40 to 50 minutes or until golden brown and bubbly. Allow the casserole to cool for about 10 minutes then serve warm.
Notes
- Roast, don’t boil – It brings out the natural sweetness.
- Use an electric mixer – For a fluffy, smooth texture.
- Balance the sweetness – Taste the filling before baking and adjust to your liking.
- Make ahead: Assemble up to 1 day in advance and refrigerate until ready to bake.
- Store leftovers: Keep covered in the fridge for up to 4 days.
- Reheat: Warm in a 325°F oven or microwave in portions.
- Freeze: Freeze unbaked casserole (without topping) up to 1 month. Add topping just before baking.
Nutrition
Serving: 1serving | Calories: 426kcal | Carbohydrates: 58g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 176mg | Potassium: 894mg | Fiber: 4.8g | Sugar: 36g | Calcium: 83mg | Iron: 2mg