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The Ultimate Sweet Potato Casserole with Pecan Crunch Topping

A close-up of a rich, orange slice of sweet potato casserole topped with a crunchy pecan crumble.
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Make this creamy sweet potato casserole with a buttery pecan crumble topping. This easy recipe is a perfect, crowd-pleasing side dish for Thanksgiving or any holiday meal.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup unsalted butter, melted, plus 2 tablespoons for topping
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For the Pecan Topping:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup chopped pecans
  • 1/2 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until very tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Transfer the cooked sweet potatoes to a large bowl. Add the 1/2 cup melted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, eggs, milk, vanilla extract, and salt.
  4. Use a hand mixer or potato masher to beat the mixture until it is smooth and creamy. Taste the mixture and adjust salt or sugar if needed.
  5. Pour the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the topping: In a separate medium bowl, whisk together the flour, brown sugar, and granulated sugar for the topping.
  7. Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  8. Sprinkle the pecan topping evenly over the sweet potato base. Dot the topping with the remaining 2 tablespoons of softened butter.
  9. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  10. Let the casserole cool for 10 minutes before serving.

Notes

  • For a make-ahead option, prepare the casserole base and topping separately. Store both, covered, in the refrigerator for up to 2 days. Assemble and bake just before serving.
  • If you prefer a marshmallow topping, skip the pecan topping ingredients. Place 2 cups of mini marshmallows over the sweet potato base during the last 10 minutes of baking until puffed and golden.
  • You can use canned sweet potatoes (about two 15-ounce cans, drained) instead of fresh to save prep time.

Nutrition

Find it online: https://hearthbite.com/sweet-potato-casserole-recipe/