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.

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!!

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.

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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 9×13-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.

128 comments on “Sweet Potato Casserole with Butter Pecan Crumble Topping”

  1. This is my FAVORITE casserole dish! Its been a family recipe for years! I now use coconut milk in place of milk & add organic cranberries to it!! SO Yummy! I do wonder tho.. If the chips would go well with the pecan toppings?? hmmm.. I may be experimenting this year!!

    Rating: 5
  2. Hi Inwas wondering if almond flour was ok? Looking for gluten free idea.
    Thanks
    Marianne

  3. So my daughter has requested this for this years dinner, however she is the only one that will eat it. DO you think this recipe could be halved and placed on a smaller dish?

  4. Can I use frozen sweet potatoes?

  5. I’m making the sweepotato casserole.

  6. Where do you get that milk from?

  7. Would it keep if you prepared two days before baking?

  8. Hi I’m wanting to make this for Thanksgiving. How many sweet potatoes roughly is 4 lbs worth?

  9. Has anyone tried adding marshmallows to this dish.

  10. I need to travel about 45 min with this dish. I will prepare tonight and bake in the morning. Will it be okay to serve it about an hour after baking?

  11. Should the potatoes be skinned?

  12. This was a delicious addition to our Thanksgiving dinner. It even tastes good cold. As my husband is diabetic, I left the white sugar out of the filling and cut the brown sugar to 1/4 cup. It was yummy and the topping would be good on everything! Thank you for sharing this recipe.

    Rating: 5
  13. My cousin made this for Thanksgiving and it is, hands down, the best sweet potato casserole EVER. It had the bunch of us ooo-ing and ahhh-ing! SO delicious! I plan to make this for Christmas because we are all anxious to eat this dish again!

    Rating: 5
  14. I made this last year at Christmas and it was a big hit with adults and kiddos. I did substitute walnuts because my sister is allergic to pecans, and I added a few marshmallows just broiled on the top because I thought that the kids would like it… and we all did!!!(I know someone asked before… I did make this the day before and it worked out well.)I am excited to make it again this year!

    Rating: 5
    • Thanks for the five star review and I’m glad that you will make it again this year! Thank you for chiming in that you added marshmallows, so many people have asked about this in the comments, I hope they read your comment. I have never added marshmallows to this particular recipe so I’ve never been able to say definitively to do it or not do it, but it sounds like they turned out great for you just boiling them briefly. I hope you enjoy this dish on Christmas again!

  15. I make this every year for Christmas and Thanksgiving. Its a family favorite. My husbands Grandma is the best chef ever and she requests I bring this every year because it’s her favorite.

    Rating: 5
  16. I made a Keto friendly version of this casserole, with pumpkin instead of sweet potatoes, golden monkfruit sweetener instead of sugar and omitting the flour in the topping. Kept everything else the same and it worked beautifully! Absolutely delicious!

    Rating: 5
    • Thanks for the 5 star review and glad that you were able to make this keto-friendly and that you’re enjoying this during a time of the year that’s not Thanksgiving through Christmas when people usually only make this!

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