Pecan Crumble Sweet Potato Casserole

A wooden spoon serving up sweet potato casserole with pecan topping

Pecan Crumble Sweet Potato Casserole

Sweet Potato Casserole with Pecan Brown Sugar Topping is creamy and comforting with crunchy pecan topping. Sweet but not too sweet with buttery cinnamon and brown sugar flavor, this pecan crumble sweet potato casserole is a classic side dish is perfect for Easter, Thanksgiving, Christmas or just a cozy dinner in.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Servings: servings

Author: Demeter Trieu

Equipment

Ingredients

Sweet Potato Casserole Filling

3 ½ lbs sweet potatoes peeled and cut into large cubes
½ cup cold evaporated milk cream or half and half
½ cup brown sugar packed, or granulated sugar
¼ cup unsalted butter softened
2 large eggs
1 teaspoon pure vanilla extract
½ teaspoon salt
¼ teaspoon cinnamon

Pecan Brown Sugar Crumble Topping

¼ cup unsalted butter softened until spreadable, almost melted
1/3 cup all-purpose flour
¾ cup light brown sugar packed
1 cup pecans chopped

Instructions

Cook Sweet Potatoes: Place sweet potato cubes into a large stockpot. Fill with water until sweet potatoes are submerged. Cover and bring to a boil. Simmer and cook until fork tender (nice and soft, so it’s easy to mash), about 10-15 minutes.* Drain very well.
Prepare Filling: Transfer sweet potatoes into a large mixing bowl. Mash with a potato masher until mostly smooth. Pour cold milk evenly over potatoes to help them cool down. Add brown sugar, butter, eggs, vanilla, salt, and cinnamon to the bowl. Using a hand mixer, mix very well until smooth (a few tiny chunks will remain). Grease a 9x13” pan. Transfer filling into pan, smoothing into an even layer. Preheat oven to 350°F.
Make Topping: Add butter, flour, light brown sugar, and pecans to a medium bowl. Use a fork or pastry blender to toss until well mixed, then use gloved hands to mix and periodically gently squeeze the mixture until crumbles form—it should look like moistened sand crumbles. Sprinkle topping evenly over filling.
Bake for 35-40 minutes, until topping is crisped and lightly golden brown and the sweet potatoes are hot throughout. Enjoy! Storing instructions below.
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Notes

*Mine took 9 minutes—my sweet potato cubes were 1/2” thick, 1” wide.
Marshmallow Topping: Skip pecan crumble topping and top with 2 cups mini marshmallows. Bake for 25 minutes or until marshmallows are golden brown and puffed up.
Storing Instructions: Cool, cover, and refrigerate sweet potato casserole for up to 5 days.
Make Ahead Instructions: Make the sweet potato filling and smooth into baking dish, cover and refrigerate. Make crumble topping and keep in a separate container; add before baking. Refrigerate for 1-2 days in advance.
Make Ahead Freezing Instructions: Assemble sweet potato casserole without the topping, then cover the sweet potato layer in plastic wrap. Assemble brown sugar pecan topping and place in a zip top bag. Place bag over the plastic wrap. Double wrap the casserole in foil. Freeze for 2-3 months. Thaw on counter for 30 minutes or overnight in the fridge. Break up topping as needed, then sprinkle evenly over casserole. Bake as normal, potentially adding 5-10 more minutes to account for chilled casserole.

Nutrition