Sweet Potato Casserole with Butter Pecan Crumble Topping

I love sweet potatoes and have a ton of recipes using them from bread to enchiladas but I was missing a classic: sweet potato casserole.

It was about time I made it and we loved every bite because this isn’t just any ole sweet potato casserole. The crunchy butter pecan crumble topping really sets it apart.

Sweet Potato Casserole with Butter Pecan Crumble Topping - The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that's irresistible! Easy and you can pre-assemble to save time!!

It’s an easy recipe to make and preassemble before baking it off especially if you’re cooking it for a holiday meal like Thanksgiving or Christmas Eve dinner.

When cooking a holiday meal it’s so helpful to have as many things in the ‘ready to pop into the oven’ stage as possible and this is one of those dishes. I’d prep it the night before, cover, and refrigerate if you’re planning on prepping in advance.

Sweet Potato Casserole with Butter Pecan Crumble Topping - The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that's irresistible! Easy and you can pre-assemble to save time!!

The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans.

MY OTHER RECIPES


I used Fisher Pecan Halves. Fisher Nuts are preservative free and non-GMO Project Verified, making them an excellent choice for cooking and holiday baking. The resealable bag helps keep the nuts fresh for longer. Look out for their new packaging on shelves this month!

Sweet Potato Casserole with Butter Pecan Crumble Topping - The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that's irresistible! Easy and you can pre-assemble to save time!!

The brown sugar caramelizes in the oven with the butter and the topping is irresistible.

I kind of want to put this topping on everything now.

Sweet Potato Casserole with Butter Pecan Crumble Topping - The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that's irresistible! Easy and you can pre-assemble to save time!!

Print Recipe

Sweet Potato Casserole with Butter Pecan Crumble Topping

This is an easy recipe to make and preassemble before baking it off if you're cooking it for a holiday meal. The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans. The brown sugar caramelizes in the oven with the butter and the topping is irresistible.

Yield: one 2.5 to 3-quart baking dish (or 9x13 pan), serves 8

Prep Time: 15 minutes

Cook Time: boil about 15 to 20 minutes, bake about 45 minutes

Total Time: about 1 hour 15 minutes

Ingredients:

Filling

  • 4 pounds raw sweet potatoes, diced into large chunks and boiled
  • 2 large eggs
  • 1/4 cup unsalted butter, softened
  • 1/2 cup milk (I used unsweetened cashewmilk)
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground nutmeg, optional
  • 1/4 teaspoon cinnamon, optional

Topping

  • 5 tablespoons unsalted butter, melted
  • 2/3 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt, or to taste
  • 1 cup Fisher Pecan Halves

Directions:

  1. Filling - To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
  2. Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9x13-inch baking pan with cooking spray; set aside.
  3. To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
  4. Topping - To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  5. Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
  6. Add the pecans and toss to incorporate.
  7. Evenly turn topping out over filling and bake for about 45 minutes (or cover and refrigerate for up to 24 hours if you're prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes. Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

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Post is brought to you by Fisher. The recipe, images, text, and opinions expressed are my own. #ThinkFisher

This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.

34 comments

  1. Sweet potato casserole is amazing!! I was never interested in it (or the marshmallow covered yams) as a kid but somewhere in my young adult years I tasted what I had been missing. Jon likes sweet potato pie and I love a streusel topping so this satisfies both of us!

  2. Whoa! This looks amazing! That Butter Pecan Crumble Topping has me drooling! What a great idea! :)

  3. My mother used to make this  similar recipe. She also put coconut and crushed drained pineapple in hers. It was the best dessert(HA) on the table any time. I always liked it for dessert. Your topping looks so perfect as do the sweet potatoes.

  4. What a fabulous recipe! It looks really mouth watering!

  5. That butter pecan crumble topping makes me want to weep. But, you know, HAPPY tears. I’m all about sweet potato everything at this time of year. It’s grounding, delicious, and just feels warming and good. This looks like a great way to enjoy it. 

  6. Looks so good. The topping sounds amazing, thanks for the idea

  7. A crunchy texture is the best contrast for sweet potato casserole! I don’t want to wait until Thanksgiving to make this!

  8. Can I eliminate the nuts without effecting the recipe, it sounds delicious.

  9. I doubled the recipe bc my family members are HUGE sweet potato fans but how long should I bake it? What if I freeze it prior to cooking?

    • I don’t know how long to bake it – it will depend on your pan size, the shape of the pan, how deep it is, etc. I would play it by ear and use your best judgment. If you’re making this for Thanksgiving, you don’t need to freeze it. It will be fine til Thursday.

      If you freeze it, and are baking it from thawed out room temp, I’d say bake as long as if you had never frozen it.

  10. Has any one made this with walnuts before?

  11. About how many potatoes would equal 4lbs? I know it would vary based on size, but just for a general idea.
    Thanks!

  12. HELP!!!  Day before Thanksgiving and I tried it and If you melt the butter and add sugar to it even with the flour and salt it became a liquid ( gooey)  I could not have used my fingers at all and it did not cover the top.  Not sure what I did wrong but is it ruined?  

  13. Do you boil the sweet potato cubes with the skin on or off?

  14. This one dish is what I look forward to each and every year at Thanksgiving. Once again I cannot wait to enjoy.

  15. This is such a great recipe! Amazingly delicious- so many compliments when I brought it to thanksgiving dinner!

  16. Everyone loved this sweet potato casserole and it’s great to heat up the day after too! Thanks s much for sharing this and U’ll definitely make it again at Christmas!!

  17. I do not see in the instructions where to use the two tablespoons granulated sugar.

  18. Hello! I’m making this for a potluck lunch at work. Planning on preparing tonight and finishing it off in the oven at work tomorrow. I’ve read several things saying to wait to put the topping on and it’ll be fine over night. Thoughts?!

  19. Can this be made ahead of time?

  20. How many cans of canned sweet potatoes can I use?

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