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.
Ingredients
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
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