The Best Sweet Potato Casserole with Pecan Crumble

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.

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Prep Time 20

Cook Time 30

Course: Side Dish

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Large pot,
Potato masher or electric mixer
Medium Bowl
9x13-inch baking dish

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 9x13 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.

Notes

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!