Sweet Potato Casserole with Butter Pecan Crumble 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.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: sweet potato casserole, sweet potato casserole with pecan topping, sweet potato casserole with pecans
Servings: 8servings
Calories: 569kcal
Author: Averie Sunshine
Ingredients
Filling
4poundsraw sweet potatoesdiced into large chunks and boiled
2large eggs
¼cupunsalted buttersoftened
½cupmilkI used unsweetened cashewmilk
½cuplight brown sugarpacked
2tablespoonsgranulated sugar
1teaspoonvanilla extract
½teaspoonsaltor to taste
¼teaspoonground nutmegoptional
¼teaspooncinnamonoptional
Topping
5tablespoonsunsalted buttermelted
⅔cuplight brown sugarpacked
½cupall-purpose flour
¼teaspoonsaltor to taste
1cupFisher Pecan Halves
Instructions
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.
Make the 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.
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.