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Best Easy Sweet Potato Casserole with Crunchy Pecan Crumble

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This sweet potato casserole with crunchy pecan crumble is a crowd-pleasing side dish that bridges the gap between holiday fare and everyday comfort food. Roasted sweet potatoes are combined with warm spices and topped with a buttery, crunchy pecan crumble for an irresistible dish that even picky eaters love.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), scrubbed clean
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup milk (whole milk preferred)
  • 1/4 cup brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Pierce each sweet potato several times with a fork. Place them on the prepared baking sheet and roast for 45-60 minutes, until completely tender when pierced with a knife. Set aside until cool enough to handle, about 15 minutes.
  3. Reduce the oven temperature to 350°F (175°C). Grease an 8×8-inch baking dish with butter or cooking spray.
  4. Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop the flesh into a large mixing bowl. Discard the skins. Add the melted butter, milk, brown sugar, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg. Mash everything together until smooth. If desired, use a hand mixer on low speed for about 30 seconds for extra creaminess.
  5. In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  6. Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the pecan crumble evenly over the top without pressing it down.
  7. Bake on the middle rack for 25-30 minutes, until the crumble is golden brown and the filling is bubbly around the edges.
  8. Let the casserole rest for 5-10 minutes before serving to allow the filling to set.

Notes

Roast sweet potatoes instead of boiling to avoid a watery casserole. Use cold butter for the crumble to ensure a crunchy texture. The casserole can be assembled up to 24 hours in advance and refrigerated before baking. If the crumble browns too quickly, tent with foil for the last 10 minutes of baking. Leftovers keep in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Nutrition

Keywords: sweet potato casserole, pecan crumble, Thanksgiving side, holiday side dish, comfort food, easy sweet potato recipe

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