Print

Perfect Sweet Potato Casserole with Brown Sugar Pecan Crumble

sweet potato casserole with brown sugar pecan crumble - featured image
Print Recipe

This sweet potato casserole features roasted sweet potatoes with a custard-like filling and a crunchy brown sugar pecan crumble topping. It’s perfectly balanced in sweetness, make-ahead friendly, and a guaranteed crowd-pleaser for holiday gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), scrubbed clean
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup whole milk (or heavy cream for extra richness)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecans, roughly chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar (for crumble)
  • 1/2 teaspoon ground cinnamon (for crumble)
  • 1/4 teaspoon salt (for crumble)
  • 1/4 cup cold unsalted butter, cut into small cubes (for crumble)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and prick them all over with a fork (8-10 pricks per potato). Place directly on oven rack or on a foil-lined baking sheet and roast for 45-60 minutes until completely tender when pierced with a knife. Let cool for 15-20 minutes until comfortable to handle.
  2. While sweet potatoes roast, make the crumble topping. In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes and chopped toasted pecans. Use a pastry cutter or fingertips to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate until needed.
  3. Once sweet potatoes are cool enough to handle, peel off skins. Place flesh in a large mixing bowl and mash until smooth with some small lumps. Add melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Stir until well combined and silky smooth.
  4. Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Pour sweet potato mixture into dish and spread evenly. Sprinkle chilled crumble topping evenly over the surface without pressing down.
  5. Bake for 30-35 minutes until filling is set around edges and slightly jiggly in center, and crumble is golden brown. If topping browns too quickly, tent loosely with foil for last 10 minutes. Let casserole rest for 10-15 minutes before serving.

Notes

Don’t boil sweet potatoes—roasting concentrates natural sugars and prevents watery filling. Toast pecans in a dry skillet for 3 minutes for maximum crunch. Keep crumble butter cold for crispy texture. Let casserole rest 10-15 minutes after baking to set filling. Can be assembled up to 24 hours in advance (without crumble) and stored covered in fridge. For make-ahead, add 10 minutes to baking time.

Nutrition

Keywords: sweet potato casserole, brown sugar pecan crumble, Thanksgiving side dish, holiday casserole, roasted sweet potatoes, pecan topping

Find it online: https://flurpchef.com/perfect-sweet-potato-casserole-with-brown-sugar-pecan-crumble/