Sweet Potato Casserole with Butter Pecan Crumble Topping
User Reviews
4.6
Sweet Potato Casserole with Butter Pecan Crumble Topping
Description
The filling combines large chunks of boiled sweet potatoes beaten with eggs, butter, milk, and both granulated and brown sugars. Vanilla extract enhances the flavor, while salt and optional cinnamon and nutmeg add subtle spice and depth. Beating with an electric mixer creates a light, fluffy texture.
The topping combines melted butter with brown sugar, flour, and salt, which forms crumbly clusters when mixed. Stirred with pecan halves, the topping adds a nutty crunch that contrasts the creamy sweet potatoes.
After assembling in a greased baking dish, the casserole is baked at 350°F until the top is golden and the filling is set. This dish can complement holiday meals or serve as a sweet side, blending smooth, rich sweetness with a crisp nutty crust.
Ingredients
Filling
- 4 pounds sweet potatoes diced into large chunks and boiled, raw
- 2 egg large
- ¼ cup butter softened, unsalted
- ½ cup milk I used unsweetened cashewmilk
- ½ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt or to taste
- ¼ teaspoon ground nutmeg optional
- ¼ teaspoon cinnamon optional
Topping
- 5 tablespoons butter melted, unsalted
- ⅔ cup light brown sugar packed
- ½ cup all-purpose flour
- ¼ teaspoon salt or to taste
- 1 cup pecan halves Fisher brand
Instructions
Make the Filling
- To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
- Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
- To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
- Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
Make the Pecan Topping
- To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
- Add the pecans and toss to incorporate.
- Evenly turn topping out over filling.
Bake
- Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
- Serve immediately. Extra will keep airtight for up to 1 week in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 569kcal | 28% |
| Carbohydrates | 84g | 28% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 82mg | 27% |
| Sodium | 358mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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