Sweet Potato Casserole with Butter Pecan Crumble Topping
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Sweet Potato Casserole with Pecan Topping — This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans!
Sweet Potato Casserole with Pecan 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 recipe. The crunchy butter pecan crumble topping really sets it apart.
This sweet potato casserole with pecans is an easy recipe to make and assemble 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 easy sweet potato casserole 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.
I originally posted this recipe in November 2016 and it’s become a reader and family favorite and holiday staple over the years. You and your family will absolutely adore it!
Sweet Potato Casserole Ingredients
Here’s what you’ll need to make this easy sweet potato casserole with pecan topping:
- Sweet potatoes
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Ground nutmeg and cinnamon
- All-purpose flour
- Fisher pecan halves
How to Make Sweet Potato Casserole
I’m not even remotely exaggerating when I say this is the best sweet potato casserole recipe! To make it, you’ll first need to boil the sweet potatoes until fork tender.
Then, add the cooked sweet potatoes to a large bowl along with the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, nutmeg, and cinnamon. Once combined, turn the mixture into a greased 9×13-inch baking dish.
Once the sweet potato base is done, you can move onto the pecan crumble topping. Melt the butter, then toss with the brown sugar, flour, salt. You’re looking for the mixture to resemble crumbs. Stir in the pecans, then sprinkle the crumble topping over the sweet potatoes.
Bake the sweet potato casserole with pecan topping until the top is lightly golden brown, the edges are set, and the center is mostly set.
Can I Prep Sweet Potato Casserole in Advance?
Yes! You can assemble the entire casserole the night before, cover it with foil, and refrigerate it until ready to bake. Baked the prepped casserole straight from the fridge and add 10 to 15 minutes to the bake time.
How to Reheat Sweet Potato Casserole
If you need to reheat this sweet potato casserole with pecans, I recommend covering it with foil so the pecan topping doesn’t burn and then placing it in a warm oven. It’ll likely need to be in the oven for a good 15 to 20 minutes, possibly more if the oven is cooler than 300ºF.
How to Store Sweet Potato Casserole
If stored in an airtight container, this easy sweet potato casserole will last up to a week in the fridge.
Can You Freeze Sweet Potato Casserole?
Yes, you can assemble the sweet potato layer, bake, let cool, then freeze for up to 3 months. When ready to eat the prepped casserole, thaw overnight in the fridge. Make a fresh batch of topping, sprinkle it over the casserole, and bake until done.
Tips for Making the Best Sweet Potato Casserole
You’re welcome to use any unsweetened milk you’d like in this sweet potato casserole recipe (dairy or non-dairy milk will work). I used an unsweetened cashew milk, but use whatever you have on hand.
My sweet potato casserole took 50 minutes to bake because I started with it cold from the fridge (I prepped it the night before). Note that baking times will vary based on the pan used (glass or ceramic baking dishes will bake for longer than metal pans), your oven, climate, ingredient variances, etc. To be safe, start checking your sweet potato casserole with pecan topping at 30 minutes.
Lastly, a few readers have asked how many sweet potatoes equal 4 pounds. My best advice is to weigh your potatoes at the grocery store to see how many you’ll need. The number of sweet potatoes needed will vary depending on their size.
- 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
Make the 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.
- 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.
- Bake the sweet potato casserole 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.
Make the Topping
Amount Per Serving: Calories: 569Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 358mgCarbohydrates: 84gFiber: 8gSugar: 39gProtein: 8g
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