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Sweet Potato Casserole with Butter Pecan Crumble Topping
4.6 from 2,112 votes

Sweet Potato Casserole with Butter Pecan Crumble Topping

This Sweet Potato Casserole features a smooth filling of boiled sweet potatoes mixed with eggs, butter, milk, sugars, and warming vanilla and spices. Topped with a crunchy pecan crumble made from butter, brown sugar, flour, salt, and pecans, the dish is baked until the topping is golden and the filling fluffy. It balances creamy sweetness with a nutty, crumbly crust, suitable for a comforting side or dessert.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 569 kcal
Course: Side Dish, Salad
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
Make the Pecan Topping
  1. To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  2. Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
  3. Add the pecans and toss to incorporate.
  4. Evenly turn topping out over filling.
Bake
  1. 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.
  2. Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 569

% 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.