The Best Sweet Potato Casserole with Pecan Crumble is a quintessential side dish, offering a harmonious blend of sweet, savory, and nutty flavors perfect for any holiday feast or comforting family meal. This recipe delivers a rich, creamy sweet potato base crowned with an irresistible buttery, crunchy pecan crumble, making it an absolute crowd-pleaser and a staple for Thanksgiving, Christmas, and beyond. Its versatility and deliciousness make it a truly essential addition to your recipe repertoire.
Key Ingredients for Best Sweet Potato Casserole with Pecan Crumble:
For the Sweet Potato Base:
- 3 lbs sweet potatoes, peeled and cut into 1-inch chunks
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup milk (whole milk or half-and-half for extra creaminess)
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Pecan Crumble Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup chopped pecans
- ¼ cup unsalted butter, melted
How to Make Best Sweet Potato Casserole with Pecan Crumble
This Best Sweet Potato Casserole with Pecan Crumble is incredibly easy to prepare, promising a satisfyingly sweet and savory dish with a delightful textural contrast. The creamy sweet potato base combined with the crunchy, buttery pecan topping creates an exquisite flavor profile that will quickly become a family favorite. With a prep time of about 20 minutes, you’ll have a truly unforgettable dish ready to bake.
Step-by-Step Instructions:
- Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). Place the peeled and chopped sweet potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then reduce heat and simmer until the sweet potatoes are fork-tender, about 15-20 minutes.
- Mash the Sweet Potatoes: Drain the cooked sweet potatoes thoroughly. Return them to the pot or transfer them to a large mixing bowl. Mash them until smooth with a potato masher or an electric mixer.
- Create the Sweet Potato Base: Add the softened butter, granulated sugar, light brown sugar, milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix until all ingredients are well combined and the mixture is smooth and creamy.
- Prepare the Crumble Topping: In a medium bowl, combine the all-purpose flour, light brown sugar, and chopped pecans. Pour in the melted butter and stir with a fork until the mixture is crumbly and well combined.
- Assemble the Casserole: Pour the sweet potato mixture into a 9×13 inch baking dish, spreading it evenly.
- Add the Topping: Sprinkle the pecan crumble topping evenly over the sweet potato mixture.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the sweet potato mixture is heated through and the crumble topping is golden brown and slightly crispy.
- Serve: Remove from the oven and let it cool for a few minutes before serving warm.
Why You’ll Love This Best Sweet Potato Casserole with Pecan Crumble
You’ll absolutely adore this Best Sweet Potato Casserole with Pecan Crumble for its deeply comforting character, striking the perfect balance between sweet and savory. The incredibly smooth, spiced sweet potato base is elevated by the crunchy, buttery pecan crumble, creating a textural and flavor experience that’s truly unforgettable. Making this dish at home offers significant cost savings compared to store-bought versions or catered sides, without sacrificing an ounce of flavor or quality.
The star of this dish is undoubtedly the rich, creamy sweet potato infused with warm spices like cinnamon and nutmeg, crowned with a generously sweet and nutty pecan streusel. It’s so much more vibrant and flavorful than a simpler candied yams recipe because of this incredible texture contrast. Seriously, once you try this homemade version, you’ll never go back! Do yourself a favor and make this magnificent Best Sweet Potato Casserole with Pecan Crumble for your next gathering!
What to Serve Best Sweet Potato Casserole with Pecan Crumble With
The Best Sweet Potato Casserole with Pecan Crumble is a versatile side dish that pairs beautifully with a variety of main courses and other accompaniments, especially during the holiday season.
- Classic Holiday Roasts: It’s a natural fit for roasted turkey, ham, or a succulent prime boneless rib roast. The sweetness and creamy texture perfectly complement savory meats.
- Hearty Meat Dishes: Serve it alongside a slow-cooked pot roast or a roasted chicken for a comforting family meal.
- Green Vegetables: Balance the sweetness with fresh, vibrant green vegetables like steamed green beans with almonds, roasted asparagus, or a crisp garden salad.
- Cranberry Sauce: The tartness of a homemade cranberry sauce or a fresh cranberry relish provides a delightful contrast to the casserole’s sweetness.
- Dinner Rolls: Don’t forget some fluffy dinner rolls or cornbread for soaking up any extra goodness!
Top Tips for Perfecting Best Sweet Potato Casserole with Pecan Crumble
Achieving the Best Sweet Potato Casserole with Pecan Crumble is simple with a few insider tricks.
- Sweet Potato Selection: Choose firm, blemish-free sweet potatoes. While orange-fleshed varieties are standard, you can experiment with jewel or garnet yams for a slightly different flavor and color.
- Don’t Overcook Sweet Potatoes: Boil your sweet potatoes just until fork-tender. Overcooking them can make them watery, which will dilute the flavor and texture of your casserole.
- Drain Thoroughly: After boiling, make sure to drain the sweet potatoes exceptionally well. You can even return them to the hot, empty pot for a minute or two on low heat to evaporate any excess moisture. This ensures a thick, creamy base.
- For Extra Smoothness: For an ultra-smooth sweet potato base, pass the cooked and mashed sweet potatoes through a food mill or use an immersion blender after mashing.
- Flavor Boost: A pinch of allspice or a touch of ground clove can further enhance the warm spice profile. For a lighter touch, a tablespoon of orange juice or zest can brighten the flavor.
- Toasting Pecans: Lightly toast your chopped pecans before adding them to the crumble topping. This deepens their nutty flavor significantly. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, watching carefully to prevent burning.
- Crispy Topping Secret: For an extra crispy crumble, some bakers like to add a tablespoon or two of old-fashioned rolled oats to the topping mixture.
- Make Ahead: The sweet potato base can be prepared a day in advance and stored in the refrigerator. Prepare the crumble topping separately and store it in an airtight container at room temperature. Assemble and bake just before serving.
- Prevent Burning: If your crumble topping starts to brown too quickly, loosely tent the casserole with aluminum foil for the remaining baking time.
Storing and Reheating Tips
Proper storage and reheating are key to enjoying your Best Sweet Potato Casserole with Pecan Crumble for days to come.
- Refrigeration: Leftovers of the sweet potato casserole should be cooled completely to room temperature before being transferred to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, the sweet potato casserole (either baked or unbaked, without the crumble topping if possible, as it can get soggy when thawed) can be frozen.
- Baked Casserole: Cool completely, then cover tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months.
- Unbaked (Base Only): Prepare the sweet potato base and spread it into a freezer-safe baking dish. Cover tightly. Freeze for up to 2-3 months. Prepare and add the crumble topping just before baking.
- Reheating (From Refrigerator):
- Oven: The best way to reheat is in the oven. Preheat to 325°F (160°C). Cover the casserole loosely with foil to prevent the topping from over-browning and drying out. Bake for 20-30 minutes, or until heated through.
- Microwave: For individual portions, the microwave works well. Heat on medium power in 30-60 second intervals, stirring occasionally, until hot. The topping may lose some crispness.
- Reheating (From Frozen):
- Oven: If reheating from frozen, it’s best to thaw completely in the refrigerator overnight. Then, follow the oven reheating instructions. If reheating directly from frozen, it will take significantly longer (e.g., 45-60 minutes or more at 350°F / 175°C, covered), until heated through.
Final Thoughts
This Best Sweet Potato Casserole with Pecan Crumble truly delivers on its promise of a delightful, crowd-pleasing dish that combines creamy sweetness with satisfying crunch. It’s an easy-to-follow recipe that will quickly become a favorite for any occasion. Don’t hesitate to make this magnificent casserole and bring a little extra comfort and joy to your table!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Best Sweet Potato Casserole with Pecan Crumble FAQs
Q1: Can I make this sweet potato casserole ahead of time?
A1: Absolutely! You can prepare the sweet potato base up to two days in advance and keep it covered in the refrigerator. Prepare the pecan crumble separately and store it in an airtight container at room temperature. Assemble and bake just before serving for the freshest result.
Q2: Can I substitute the brown sugar for white sugar in the sweet potato base?
A2: While you can, brown sugar adds a deeper, more caramel-like flavor and contributes to the moist texture. Using all white sugar might make the casserole slightly less complex in flavor. A combination is highly recommended for the best results.
Q3: What if I don’t have pecans? Can I use another nut for the crumble?
A3: Yes! Walnuts are an excellent substitute for pecans in the crumble topping, offering a similar nutty flavor and texture. Almonds (blanched and sliced) could also work, though they will provide a slightly different taste.
Q4: My sweet potato base seems too thin/thick. What should I do?
A4: If it’s too thin, ensure your sweet potatoes were thoroughly drained. You can try adding a tablespoon of flour or cornstarch, but be careful not to add too much. If it’s too thick, add a splash more milk (a tablespoon at a time) until it reaches your desired consistency.
Q5: Is this casserole gluten-free compatible?
A5: Yes, with a few substitutions! Use a gluten-free all-purpose flour blend (like one containing xanthan gum) for the pecan crumble topping. Ensure all other ingredients are naturally gluten-free.
Q6: Can I add marshmallows instead of or along with the pecan crumble?
A6: You certainly can! For marshmallows, skip the pecan crumble or use it as a base layer. Add a layer of mini marshmallows during the last 5-10 minutes of baking, or until they are golden brown and puffed. Do not add them at the very beginning, or they will melt completely and potentially burn.
Q7: How do I prevent the pecan crumble from getting soggy?
A7: The best way to keep the crumble crispy is to ensure the sweet potato base isn’t too wet (drain your sweet potatoes well!). Also, adding the crumble just before baking helps, and avoid covering the casserole tightly during the initial baking phase so moisture can escape. If baking ahead, consider keeping components separate until ready to bake.
The Best Sweet Potato Casserole with Pecan Crumble
Ingredients
Equipment
Method
- Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). Place the peeled and chopped sweet potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then reduce heat and simmer until the sweet potatoes are fork-tender, about 15-20 minutes.3 lbs sweet potatoes
- Mash the Sweet Potatoes: Drain the cooked sweet potatoes thoroughly. Return them to the pot or transfer them to a large mixing bowl. Mash them until smooth with a potato masher or an electric mixer.
- Create the Sweet Potato Base: Add the softened butter, granulated sugar, light brown sugar, milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix until all ingredients are well combined and the mixture is smooth and creamy.½ cup unsalted butter, ½ cup granulated sugar, ¼ cup packed light brown sugar, ¼ cup milk, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- Prepare the Crumble Topping: In a medium bowl, combine the all-purpose flour, light brown sugar, and chopped pecans. Pour in the melted butter and stir with a fork until the mixture is crumbly and well combined.½ cup all-purpose flour, ½ cup packed light brown sugar, ½ cup chopped pecans, ¼ cup unsalted butter
- Assemble the Casserole: Pour the sweet potato mixture into a 9×13 inch baking dish, spreading it evenly.
- Add the Topping: Sprinkle the pecan crumble topping evenly over the sweet potato mixture.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the sweet potato mixture is heated through and the crumble topping is golden brown and slightly crispy.
- Serve: Remove from the oven and let it cool for a few minutes before serving warm.