Sweet Potato Casserole with Butter Pecan Crumble Topping
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.
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.MY OTHER RECIPES
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.
The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans.
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!
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
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.
- 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
- 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
- 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.
- Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
- 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.
- Topping – To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
- Add the pecans and toss to incorporate.
- 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.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Thanksgiving and Fall Favorites
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!
Roasted Sweet Potato Salad – Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!
Baked Thick-Cut Seasoned Oven Fries – Learn the secrets to creating restaurant-style oven fries! They’re baked rather than fried so you can have extra!
Classic Traditional Thanksgiving Stuffing – Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves! Simple ingredients with stellar results! It’ll be your new go-to recipe!
Slow Cooker Stuffing with Sausage
Cabernet Cranberry and Blueberry Sauce – Make your own cranberry sauce with amazing depth of flavor in 30 minutes! The best cranberry sauce you will EVER have, guaranteed!
Honey Butter Pumpkin Dinner Rolls – Big, soft rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!
Honey Dinner Rolls – My favorite all-around dinner roll recipe (that doesn’t have pumpkin in it)!
No-Knead Make Ahead Dinner Rolls with Honey Butter – An amazingly easy dinner roll recipe that you don’t even have to knead!
Cranberry, Apple, and Blue Cheese Salad with Cranberry-Apple Cider Dressing – All the flavors of fall in one gorgeous, hearty, and healthy salad!! The easy, tart-and-sweet dressing is just bursting with flavor!!
Herb-Roasted Tri-Colored Carrots – Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!
Maple-Roasted Butternut Squash Quinoa Harvest Salad – Easy and packed with big fall flavors!! Maple syrup, squash, and cranberries were made for each other! Love it when healthy tastes so good!
Roasted Butternut Squash Green Bean Casserole – Move over classic casserole! This updated version has roasted butternut squash and crunchy sliced almonds! Perfect for Thanksgiving or holiday meals!
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.