Sweet Potato Casserole with a Pecan Crumble

Holiday menus are being planned, and you can’t have a special dinner without this Sweet Potato Casserole with a Pecan Crumble! This will definitely be on our table, and it should be on yours too. 🙂

I’ve shared a lot of sweet potato recipes on here, so ya’ll know how much we adore them. I usually make them healthy, like my Balsamic Glazed Brussels Sprouts and Sweet Potatoes, my Mexican Chicken and Sweet Potato Casserole, and my Sweet Potato Turkey Chili.

But there is a time for healthy sweet potatoes (360 days out of the year), and there is a time for indulgent sweet potatoes. THIS recipe is for one of those other five days out of the year when you indulge.

Yes, please.

Just two bowls need to make this sweet potato casserole.

1. The sweet potato mixture. Mix together the mashed sweet potatoes, brown sugar, butter, eggs, vanilla, half and half, and salt.
2. The crumble mixture. Mix the flour, brown sugar, cinnamon, and pecans. Then add melted butter.

As you can see, there is butter and brown sugar in both layers. But that’s what MAKES this casserole.

Oh-EM-GEEEEE. #stretchypantsalert

Of course, IF you want to lighten this up some (but whyyyyy?), you could reduce the amount of butter and sugar, use milk instead of half and half, and use less pecans.

The taste won’t be the same, but it’s hard to mess up sweet potatoes because they are already slightly sweet.

You can definitely prepare this casserole the day before.

• Prepare the sweet potato mash and place in casserole dish.
• Prepare the crumble in a separate bowl – except the melted butter. Keep covered on the counter.
• When ready to bake, melt the butter and add to the crumble. Spread over the sweet potatoes and bake.

While this Sweet Potato Casserole with a Pecan Crumble serves about eight people, you just might want to double it for big eaters or for a large party. While our Thanksgiving table usually hosts only the four of us, this year we will be more than doubling that. Mike’s brother and family are coming to visit, and then we have girlfriend #1 (Tiffany) and girlfriend #2 (Kirsten). 🙂

Since I’m making a WHOLE BUNCH of other things (creamy mashed potatoes, a salad, bread, green beans, turkey, ham, and OF COURSE – desserts), I’m considering making this size recipe.

Enjoy!

Here’s another perfect holiday potato dish: Make Ahead Creamy Mashed Potatoes

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

5 from 1 vote

Print

Sweet Potato Casserole with a Pecan Crumble

Prep Time

1 hr

Cook Time

40 mins

Total Time

1 hr 40 mins

 

Holiday menus are being planned, and you can't have a special dinner without this Sweet Potato Casserole with a Pecan Crumble! 

Course: Side Dish

Cuisine: American

Keyword: sweet potato casserole with a pecan crumble

Servings: 8 people

Calories: 453 kcal

Author: Sue Ringsdorf

Ingredients

For the sweet potatoes:

• 3-4 large sweet potatoes - or 4 pounds
• 1/4 cup unsalted butter
• 2 large eggs - beaten
• 2 teaspoons vanilla
• 1/4 cup half and half
• 1/2 cup brown sugar
• 2 teaspoons salt

For the topping:

• 1 1/2 cup pecan halves
• 1 teaspoon cinnamon
• 2/3 cup brown sugar
• 1/3 cup all-purpose flour
• 1/2 cup unsalted butter

Instructions

For the sweet potatoes:

1. Preheat oven to 400 degrees. Wash sweet potatoes and pat dry. Place on baking sheet and bake for approximately one hour or until soft, depending on the size of the potatoes. Let the potatoes sit about 10 minutes, until cool enough to handle. Reduce oven temp to 350 degrees.

2. Remove skin with your fingers, and discard. It should peel very easily. Place potatoes in a large mixing bowl and use a potato masher (or a mixer) to mash the potatoes. 

3. Add the butter, beaten eggs, vanilla, half and half, brown sugar, and salt. Mix well and pour into a prepared 8x8 baking dish.

For the topping:

1. In a medium mixing bowl, combine the pecans, flour, cinnamon and brown sugar. Melt butter and add to dry ingredients. Stir to combine.

2. Poor topping over potato mixture so that it covers the top. Bake for 35 - 40 minutes, or until heated through.

Recipe Notes

You can definitely prepare this casserole the day before.

• Prepare the sweet potato mash and place in casserole dish.
• Prepare the crumble in a separate bowl - except the melted butter. Keep covered on the counter.
• When ready to bake, melt the butter and add to the crumble. Spread over the sweet potatoes and bake.

Leftovers are great!

Nutrition Facts

Sweet Potato Casserole with a Pecan Crumble

Amount Per Serving

Calories 453 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 13g81%

Cholesterol 95mg32%

Sodium 613mg27%

Potassium 151mg4%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 32g36%

Protein 4g8%

Vitamin A 690IU14%

Vitamin C 0.2mg0%

Calcium 62mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?

Tag @suebeehomemaker on Instagram and hashtag it #suebeehomemaker