Sweet Potato Casserole with Pecan Topping 7 Secrets to Perfection

Have you ever served a sweet potato casserole that turned out watery, overly sweet, or topped with marshmallows that burned to a crisp? It’s one of the most frustrating holiday side dish failures, especially when you’ve put your heart into creating the perfect Thanksgiving spread. But this sweet potato casserole with pecan topping changes everything.

Imagine silky-smooth sweet potatoes, naturally sweet and perfectly spiced, crowned with a buttery pecan crumble that adds the most satisfying crunch. No marshmallows, no cloyingly sweet mess just pure, sophisticated comfort food that appeals to both traditional and modern palates. The butter pecan topping creates a golden, caramelized crust that shatters beautifully with each spoonful, revealing the creamy sweet potato base beneath.

I’m Simon, and this recipe has become a non-negotiable at our holiday table. My team and I—Megan Carter, who perfected the crumble ratio; Jackson Reed, who surprisingly contributed the idea of browning the butter for deeper flavor; and Olivia Brooks, who makes this dish photograph like a magazine cover have tested this sweet potato casserole with pecan topping dozens of times. We’ve fine-tuned every detail, from the perfect sweet potato variety to the ideal baking temperature that creates creamy filling without a watery bottom.

In this comprehensive guide, you’ll discover how to select the best sweet potatoes, master the perfect texture balance, create a crumble topping that stays crispy, and avoid common pitfalls like graininess or excessive sweetness.

Why This Sweet Potato Casserole with Pecan Topping Recipe Works

This sweet potato casserole with pecan topping isn’t just another holiday side it’s a carefully engineered dish that delivers consistent, crowd-pleasing results. Here’s what makes it exceptional:

• Perfect texture balance: Creamy, smooth sweet potato base contrasts beautifully with crunchy, buttery pecan topping
• Not overly sweet: Natural sweet potato sugars shine through without overwhelming sweetness—adults and kids both love it
• Make-ahead friendly: Assemble up to 2 days in advance and bake fresh for stress-free holiday cooking
• Sophisticated flavor profile: Warm spices, brown butter, and toasted pecans create depth that marshmallow versions can’t match
• Feeds a crowd: One 9×13 casserole serves 10-12 people generously perfect for gatherings
• Allergen-friendly options: Easily adaptable for dairy-free and gluten-free diets without sacrificing flavor
• Year-round versatility: While perfect for Thanksgiving, this dish shines at potlucks, Sunday dinners, and weeknight meals

Choosing the Right Sweet Potatoes for Sweet Potato Casserole with Pecan Topping

The foundation of exceptional sweet potato casserole with pecan topping starts with selecting the right variety and quality of sweet potatoes. Not all sweet potatoes are created equal.

Best Sweet Potato Varieties for This Recipe

Garnet Sweet Potatoes: These are my top choice. Deep orange flesh, naturally sweet, and incredibly creamy when cooked. The high moisture content creates that silky texture we’re after. Look for the reddish-purple skin that’s your visual cue.

Jewel Sweet Potatoes: Very similar to Garnets with copper-colored skin and orange flesh. Slightly less sweet than Garnets but equally creamy. These are widely available and work beautifully in this recipe.

Japanese Sweet Potatoes: These have purple skin and pale yellow flesh. They’re less sweet and have a drier, fluffier texture better for roasting than casseroles. Skip these for this particular recipe.

What to Avoid: White sweet potatoes or true yams (often mislabeled in stores) have a starchier texture that doesn’t create the same creamy consistency. Stick with orange-fleshed varieties for best results.

Buying Tips

• Size matters: Choose medium-sized sweet potatoes (about 8-10 ounces each) for even cooking. Massive sweet potatoes take forever to cook and smaller ones can be stringy
• Firm and smooth: Select firm sweet potatoes with smooth skin, free from soft spots, bruises, or sprouting eyes
• Uniform shape: Similar-sized sweet potatoes cook at the same rate, preventing some from being mushy while others remain undercooked
• Storage savvy: Store in a cool, dark place (not the refrigerator) for up to 2 weeks. Cold temperatures convert starches to sugars too quickly, affecting texture
• Quantity guide: You’ll need about 4 pounds of sweet potatoes (roughly 5-6 medium) for a standard 9×13 casserole serving 10-12 people

Substitutions

• Butternut squash: In a pinch, roasted butternut squash creates a similar texture, though the flavor is distinctly different
• Canned sweet potatoes: While fresh is always best, quality canned sweet potatoes (drained and patted dry) work when you’re pressed for time. You’ll need about 4-5 cans (40 ounces)
• Mixed root vegetables: Combine sweet potatoes with carrots or parsnips for a unique twist, though this changes the classic profile

Ingredients & Prep for Sweet Potato Casserole with Pecan Topping

Main Ingredients

For the Sweet Potato Base:

• 4 pounds sweet potatoes (Garnet or Jewel variety)
• ⅓ cup unsalted butter, melted
• ½ cup whole milk or heavy cream
• ⅓ cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt

For the Butter Pecan Crumble Topping:

• 1 cup all-purpose flour
• ⅔ cup light brown sugar, packed
• ½ cup unsalted butter, cold and cubed
• 1½ cups pecans, roughly chopped
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Sweet Potato Prep Essentials

Roasting Method (Recommended): This concentrates the natural sugars and creates the best flavor. Preheat oven to 400°F. Scrub sweet potatoes clean, pierce several times with a fork, and place on a foil-lined baking sheet. Roast for 45-60 minutes until completely tender when pierced with a knife. The skin will wrinkle slightly when done. Let cool 10 minutes, then scoop flesh from skins.

Boiling Method (Faster): Peel and cube sweet potatoes into 1-inch pieces. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to simmer for 15-20 minutes until fork-tender. Drain thoroughly and let steam dry for 5 minutes to remove excess moisture.

Microwave Method (Quickest): Pierce sweet potatoes, place on a microwave-safe plate, and cook on high for 5-7 minutes per potato, turning halfway. Let rest 5 minutes before handling.

Sweet Potato Base Assembly

Room Temperature Matters: Bring eggs to room temperature by placing in warm water for 5 minutes. This prevents curdling when mixed with warm sweet potatoes and ensures smooth incorporation.

Mashing Technique: For ultra-smooth texture, use a potato ricer or food mill. A hand mixer works well too beat on medium speed until completely smooth. Avoid food processors, which can make sweet potatoes gluey from overworking the starches.

The Secret Step: Let mashed sweet potatoes cool slightly (to about 120°F) before adding eggs. Too hot and you’ll scramble the eggs; too cool and they won’t incorporate smoothly.

Pecan Crumble Topping Prep

Toast the Pecans: Spread chopped pecans on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. This step is optional but dramatically improves flavor. Cool completely before adding to topping mixture.

Cold Butter is Key: The butter should be cold and cubed. This creates that perfect crumbly texture. If your butter softens while working, pop everything in the freezer for 5 minutes.

Crumble Consistency: Work the cold butter into the flour mixture with your fingers or a pastry cutter until it resembles coarse sand with pea-sized butter pieces. These butter chunks create pockets of richness and contribute to the crispy texture.

Pantry Staples

• Quality spices: Fresh cinnamon, nutmeg, and ginger make a noticeable difference. Check expiration dates old spices taste dusty
• Real vanilla extract: Pure vanilla, not imitation, elevates the entire dish
• Brown sugar: Light brown sugar provides gentle molasses notes without overpowering the sweet potatoes
• Unsalted butter: Allows you to control salt levels precisely crucial for balanced seasoning

Step-by-Step Cooking Instructions for Sweet Potato Casserole with Pecan Topping

Let me walk you through creating this show-stopping sweet potato casserole with pecan topping with crystal-clear, foolproof instructions.

Pre-Cooking Prep for Sweet Potato Casserole with Pecan Topping

1. Cook your sweet potatoes using your preferred method (roasting recommended for best flavor). If roasting, do this first as it takes 45-60 minutes. While they cool, you can prepare your topping.
2. Preheat your oven to 350°F (175°C) if your sweet potatoes are already cooked. Position rack in center for even baking.
3. Prepare your baking dish: Generously butter a 9×13-inch baking dish or coat with non-stick spray. This prevents sticking and makes serving easier.
4. Gather all ingredients: Measure everything before you start mixing. Room temperature eggs, melted butter for the base, cold butter for the topping organization prevents mistakes.
5. Make the crumble topping first: This can be done while sweet potatoes cool. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs. Stir in chopped pecans. Refrigerate while you prepare the filling cold topping creates better texture.

Mixing Method for Sweet Potato Casserole with Pecan Topping

Step 1: Create the Smooth Base Scoop the flesh from roasted sweet potatoes (discard skins) or drain boiled sweet potatoes thoroughly. Place in a large mixing bowl. Using a potato ricer, hand mixer, or potato masher, work the sweet potatoes until completely smooth with no lumps. This is crucial lumps won’t disappear during baking.

Step 2: Add Richness and Flavor To the smooth sweet potatoes, add melted butter, milk (or cream), brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Mix on medium speed with a hand mixer for 1-2 minutes until completely combined and fluffy. The mixture should be smooth and lighter in color.

Step 3: Incorporate Eggs Beat eggs lightly in a small bowl, then add to the sweet potato mixture. Mix on low speed just until incorporated about 30 seconds. Don’t overmix after adding eggs. The mixture should be smooth, creamy, and pourable, similar to thick cake batter.

Step 4: Taste and Adjust This is your chance to perfect the seasoning. The mixture should taste slightly sweeter than you want the final dish baking mellows sweetness. Add more cinnamon for warmth, a pinch more salt for balance, or a touch more sugar if needed.

Baking Method for Sweet Potato Casserole with Pecan Topping

Step 1: Assemble the Casserole Pour the sweet potato mixture into your prepared 9×13-inch baking dish. Use a spatula to spread it evenly, smoothing the top. Tap the dish gently on the counter a few times to release any air bubbles.

Step 2: Add the Pecan Crumble Remove your chilled crumble topping from the refrigerator. Sprinkle it evenly over the entire surface of the sweet potato base. Break up any large clumps with your fingers as you go. Don’t press down let it sit naturally on top for the crispiest results.

Step 3: Bake to Golden Perfection Place the casserole on the center rack and bake at 350°F for 35-45 minutes. The casserole is done when the filling is set (no longer jiggly in the center), the edges are slightly puffed, and the pecan topping is deep golden brown.

Jackson’s Pro Tip: If the topping browns too quickly before the filling sets, tent loosely with foil for the last 10-15 minutes of baking.

Doneness Check for Sweet Potato Casserole with Pecan Topping

Your sweet potato casserole with pecan topping is perfectly baked when:

• The pecan topping is deep golden brown and fragrant
• The filling is set and doesn’t jiggle when you gently shake the dish
• A knife inserted in the center comes out clean with no raw mixture clinging
• The edges are slightly puffed and just beginning to pull away from the sides
• Internal temperature reaches 170-175°F if you want to check with a thermometer

Avoiding Common Issues: If the center still jiggles after 45 minutes but the top is deeply browned, cover with foil and bake an additional 10-15 minutes. If the top isn’t brown enough but the filling is set, turn on the broiler for 2-3 minutes, watching constantly.

Resting for Sweet Potato Casserole with Pecan Topping

Let the casserole rest for 10-15 minutes after removing from the oven. This crucial step allows the filling to firm up slightly, making serving much cleaner. The starches in the sweet potatoes need time to set—cutting immediately results in a soupy mess on the plate.

During this rest, the pecan topping will also set and become crispier as it cools. The casserole can be served warm or at room temperature, though most people prefer it warm. The flavors actually deepen and meld as it sits, so don’t worry if it cools down during your meal—it’s delicious at any temperature.

If making ahead, let cool completely, cover with foil, and refrigerate. Reheat covered at 325°F for 20-25 minutes before serving.

Pro Tips for Perfect Sweet Potato Casserole with Pecan Topping

After years of perfecting this sweet potato casserole with pecan topping, here are the insider secrets that guarantee success every time.

Avoiding Watery Sweet Potato Casserole with Pecan Topping

The Moisture Problem: Watery casserole is the #1 complaint with sweet potato dishes. Here’s how to prevent it:

• Drain thoroughly: If boiling sweet potatoes, drain completely and let them sit in the colander for 5 minutes to release steam and excess moisture
• Don’t oversaturate: Start with less milk than you think you need. You can always add more, but you can’t remove it. The mixture should be thick but pourable like thick cake batter
• Proper baking: Underbaked casserole will be soupy. Ensure the center is completely set before removing from oven
• Skip the can liquid: If using canned sweet potatoes, drain thoroughly and pat dry with paper towels before mashing

Preventing Graininess: Grainy texture comes from sugar crystallization or insufficient mashing. Always mash until completely smooth, and ensure brown sugar is fully dissolved into the warm sweet potato mixture.

Tool Recommendations for Sweet Potato Casserole with Pecan Topping

• Potato ricer or food mill: Creates the smoothest texture without overworking the sweet potatoes. Worth the investment if you make mashed potatoes or sweet potato dishes often
• Hand mixer: Essential for achieving that fluffy, smooth consistency. A whisk works but takes more elbow grease
• 9×13-inch ceramic or glass baking dish: Distributes heat evenly and presents beautifully. Avoid disposable aluminum pans they conduct heat poorly
• Pastry cutter: Makes creating the crumble topping effortless. Two forks work in a pinch
• Instant-read thermometer: Takes the guesswork out of doneness—aim for 170-175°F
• Offset spatula: Perfect for smoothing the sweet potato filling and serving clean portions

Storage & Reheating for Sweet Potato Casserole with Pecan Topping

Make-Ahead Instructions: Assemble the casserole completely (with topping) up to 48 hours in advance. Cover tightly with plastic wrap, then foil, and refrigerate. When ready to bake, remove from refrigerator and let sit at room temperature for 30 minutes, then bake as directed, adding 10-15 minutes to the baking time since it’s starting cold.

Refrigerator Storage: Leftover casserole keeps covered in the refrigerator for 4-5 days. The topping will soften slightly but still tastes delicious.

Freezer Storage: Freeze unbaked casserole (with topping) for up to 2 months. Wrap tightly in plastic wrap, then heavy-duty foil. Thaw overnight in refrigerator before baking as directed. Baked casserole can also be frozen thaw and reheat covered at 325°F for 25-30 minutes.

Reheating: Cover with foil and reheat at 325°F for 20-25 minutes until heated through. For individual portions, microwave for 1-2 minutes. To restore crispiness to the topping, place under the broiler for 1-2 minutes after reheating (watch closely!).

Flavor Variations for Sweet Potato Casserole with Pecan Topping

This sweet potato casserole with pecan topping is wonderfully versatile. Here are tested variations that maintain the soul of the dish while offering exciting twists.

Maple Bourbon Variation

Replace the brown sugar in the filling with ⅓ cup pure maple syrup and add 2 tablespoons bourbon. The alcohol cooks off, leaving sophisticated depth. Add ¼ cup maple syrup to the crumble topping for extra maple flavor. This version is Megan’s favorite for adult gatherings.

Coconut Pecan Topping

Add ½ cup sweetened shredded coconut to the pecan crumble mixture. The coconut toasts beautifully alongside the pecans, creating a German chocolate cake-inspired topping that’s absolutely irresistible.

Spiced Chai Version

Increase the warm spices: use 2 teaspoons cinnamon, ½ teaspoon each of nutmeg, ginger, and cardamom, plus ¼ teaspoon cloves. This creates a deeply aromatic dish perfect for fall and winter.

Savory-Sweet with Rosemary

Reduce brown sugar in filling to 3 tablespoons and add 1 tablespoon fresh minced rosemary. Top with a savory crumble using ½ cup grated parmesan mixed into the standard pecan topping. Bridges the gap between side dish and dessert beautifully.

Dairy-Free Sweet Potato Casserole with Pecan Topping

Replace butter with coconut oil or vegan butter, and use full-fat coconut milk instead of dairy milk. The result is just as creamy and delicious. Make sure your brown sugar is vegan (some brands use bone char in processing).

Gluten-Free Version

Replace all-purpose flour in the topping with almond flour or gluten-free 1:1 baking flour. Almond flour creates an even nuttier crumble that pairs beautifully with the pecans.

Variation Comparison Table

Serving Suggestions for Sweet Potato Casserole with Pecan Topping

This sweet potato casserole with pecan topping is incredibly versatile and pairs beautifully with countless dishes. Here’s how to incorporate it into your menu.

Perfect Main Course Pairings

Thanksgiving Turkey: The natural pairing. The sweetness balances the savory, herb-roasted turkey beautifully. Serve alongside cranberry sauce and stuffing for the ultimate holiday plate.

Roasted Chicken: Whether whole roasted chicken, herb-crusted chicken breasts, or crispy chicken thighs, this casserole provides sweet contrast to savory poultry.

Beef Roast: Prime rib, beef tenderloin, or pot roast all benefit from the sweet potato’s natural sweetness cutting through rich beef flavors.

Grilled or Glazed Salmon: The sweet potato’s earthiness complements fatty fish beautifully. This combination works year-round, not just for holidays.

Vegetarian Mains: Pairs wonderfully with mushroom Wellington, lentil loaf, or stuffed acorn squash for meatless meals.

Complementary Side Dishes

Green Vegetables: Balance the sweetness with fresh green beans with almonds, roasted Brussels sprouts, or sautéed spinach with garlic.

Tangy Sides: Cranberry sauce, pickled vegetables, or a crisp apple and arugula salad cut through the richness perfectly.

Starch Balance: If serving this casserole, skip other sweet sides. Pair with savory options like traditional stuffing, wild rice pilaf, or roasted root vegetables.

Gravy Station: While the casserole doesn’t need gravy, having turkey gravy available for those who want to drizzle a bit over everything creates harmony on the plate.

Beverage Pairings

For Special Meals: Crisp white wines like Riesling or Gewürztraminer complement the sweetness without competing. For red wine drinkers, light Pinot Noir works beautifully.

Non-Alcoholic Options: Sparkling apple cider, cranberry spritzer, or hot spiced tea echo the warm spice notes in the casserole.

Coffee Service: Serve with medium-roast coffee for brunch or dessert service—the nutty notes complement the pecans.

Presentation Tips

Olivia always reminds us that we eat with our eyes first. Serve this sweet potato casserole with pecan topping directly from a beautiful ceramic baking dish for rustic charm. Garnish with fresh thyme sprigs or whole pecans for visual appeal. For plated service, use a large serving spoon to create neat portions, ensuring each serving gets plenty of that gorgeous pecan topping. A light dusting of cinnamon just before serving adds a professional touch.

FAQs About Sweet Potato Casserole with Pecan Topping

Can I make sweet potato casserole with pecan topping ahead of time?

Absolutely! This is one of the best make-ahead holiday dishes. Assemble completely (including the pecan topping) up to 2 days before serving. Cover tightly with plastic wrap and refrigerate. When ready to bake, let sit at room temperature for 30 minutes, then bake as directed, adding 10-15 extra minutes to ensure it’s heated through. The topping stays crispy if you don’t add it until just before baking, but it’s also fine to add it ahead it will still taste delicious.

Why is my sweet potato casserole with pecan topping watery?

Watery casserole usually results from one of three issues: using too much liquid in the filling, not draining boiled sweet potatoes thoroughly, or underbaking. Sweet potatoes vary in moisture content—start with less milk/cream and add more if needed to reach thick but pourable consistency. If boiling sweet potatoes, drain completely and let sit for 5 minutes to steam dry. Finally, ensure the casserole bakes until completely set in the center jiggly filling indicates it needs more time.

Can I use canned sweet potatoes for sweet potato casserole with pecan topping?

Yes, though fresh is always best for flavor and texture. If using canned, choose quality brands packed in water (not syrup). You’ll need 4-5 cans (about 40 ounces total, drained weight). Drain thoroughly and pat very dry with paper towels before mashing canned sweet potatoes are wetter than fresh. Reduce added liquid by about ¼ cup when using canned. The final result will be slightly less vibrant in color and flavor but still delicious.

How do I keep the pecan topping crispy on sweet potato casserole with pecan topping?

The secret is cold butter in the topping mixture and proper baking temperature. Work cold, cubed butter into the flour mixture until crumbly, then refrigerate the topping until adding to the casserole. Bake at 350°F too low and the topping won’t crisp; too high and it burns before the filling sets. Don’t cover the casserole while baking unless the top is browning too quickly. If making ahead, add the topping just before baking rather than storing assembled.

Can I freeze sweet potato casserole with pecan topping?

Yes! Freeze either unbaked or baked. For unbaked: Assemble in a freezer-safe dish, wrap tightly in plastic wrap then heavy-duty foil, and freeze up to 2 months. Thaw overnight in refrigerator before baking as directed. For baked: Cool completely, wrap well, and freeze up to 2 months. Thaw overnight, then reheat covered at 325°F for 25-30 minutes. The topping may soften slightly during freezing but will still taste great. For best crispiness, add fresh crumble topping after thawing.

What’s the difference between sweet potatoes and yams for sweet potato casserole with pecan topping?

Despite grocery store labels, what Americans call “yams” are actually sweet potatoes true yams are rarely sold in the US. For this recipe, use orange-fleshed sweet potatoes (Garnet or Jewel varieties). These have thin, reddish-brown skin and deep orange, moist flesh that becomes creamy when cooked. White sweet potatoes or true yams have drier, starchier flesh that doesn’t create the same luxurious texture. When shopping, look for sweet potatoes labeled “Garnet” or “Jewel” for best results.

How can I make sweet potato casserole with pecan topping less sweet?

Reduce the brown sugar in the filling to 2-3 tablespoons instead of ⅓ cup—the sweet potatoes provide plenty of natural sweetness. You can also reduce sugar in the topping to ⅓ cup. Add a pinch more salt to balance remaining sweetness. For a more savory version, omit sugar entirely from the filling, add fresh herbs like rosemary or thyme, and reduce topping sugar significantly. The result is a sophisticated side dish that bridges sweet and savory beautifully.

Is sweet potato casserole with pecan topping safe for pregnant women?

Yes, this recipe is completely safe during pregnancy. All ingredients are fully cooked (the casserole reaches over 170°F internally), eggs are baked until set, and there are no raw or unpasteurized components. Sweet potatoes are actually excellent for pregnancy—rich in vitamin A, fiber, and folate. If using the bourbon variation, note that most alcohol cooks off during baking, but some pregnant women prefer to skip it entirely for peace of mind.

Can I make sweet potato casserole with pecan topping in a smaller dish?

Absolutely! Halve all ingredients and use an 8×8 or 9×9-inch square baking dish for 6 servings. Reduce baking time to 25-30 minutes. For individual servings, divide among 6-8 ramekins and bake for 20-25 minutes—perfect for portion control or elegant plated dinners. You can also double the recipe for a crowd, using a deep roasting pan, though you’ll need to increase baking time to 50-60 minutes.

What can I substitute for pecans in sweet potato casserole with pecan topping?

Walnuts are the closest substitute, offering similar crunch and buttery flavor. Almonds (sliced or slivered) work beautifully and create a slightly more delicate topping. Hazelnuts add European flair. For nut-free versions, use pepitas (pumpkin seeds) or sunflower seeds, though the flavor profile changes. You can also create a streusel-only topping by omitting nuts entirely and increasing flour to 1½ cups still delicious, just different in texture.

Conclusion

Creating an exceptional sweet potato casserole with pecan topping isn’t complicated it just requires understanding a few key principles: selecting the right sweet potato variety, achieving perfect creaminess in the filling, and creating that irresistible crispy-crunchy pecan topping. When these elements come together, you’ve got a dish that transforms ordinary meals into memorable occasions.

Sweet Potato Casserole with Pecan Topping 7 Secrets to Perfection

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• Author: Simon
• Total Time: 50 mins
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A cozy Sweet Potato Casserole with a brown-butter butter-pecan crumble topping — creamy, lightly spiced sweet potatoes beneath a crunchy, nutty streusel. Perfect for holidays or a comforting side.

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Ingredients

Scale 1x2x3x

FOR THE SWEET POTATOES:

3 pounds sweet potatoes (about 4 medium), peeled and cubed

1/2 cup unsalted butter, melted

1/2 cup brown sugar, packed

1/4 cup maple syrup

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon fine salt

1/3 cup whole milk (or milk alternative)

FOR THE BUTTER PECAN CRUMBLE TOPPING:

1 cup pecans, coarsely chopped

3/4 cup all-purpose flour

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter (1 stick), melted and browned slightly (optional for flavor)

Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.

2. Place peeled, cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil and simmer until very tender, 15-20 minutes.

3. Drain potatoes and return to pot. Mash until mostly smooth (a few small lumps are fine).

4. Stir in melted butter, brown sugar, maple syrup, eggs, vanilla, cinnamon, nutmeg, salt, and milk. Mix until creamy and well combined.

5. Transfer sweet potato mixture to prepared baking dish, smoothing the top.

6. Make the crumble: In a medium bowl, combine chopped pecans, flour, brown sugar, granulated sugar, cinnamon, and salt.

7. Pour browned (or regular) melted butter over dry ingredients and toss until crumbly and evenly coated.

8. Scatter the pecan crumble evenly over the sweet potato layer.

9. Bake uncovered for 25-30 minutes, until topping is golden and filling is hot and set around the edges.

10. Remove from oven and let rest 10 minutes before serving. Garnish with extra chopped pecans if desired.

Notes

Make ahead: Assemble (unbaked) and refrigerate up to 24 hours; bake from chilled, allowing an extra 10 minutes.

For dairy-free: use plant-based butter and milk substitute.

To brown butter: melt butter over medium heat until foamy then nutty brown bits form; remove from heat to avoid burning.

Store leftovers in an airtight container in the refrigerator up to 4 days.

To reheat: warm covered in a 325°F oven for 15-20 minutes or until heated through.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 320
• Sugar: 18g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 55mg

Keywords: sweet potato casserole, butter pecan crumble, holiday side, sweet potato side dish