Sweet Potato Casserole with Pecan Crumble Topping
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Special occasion dinners call for Sweet Potato Casserole with Pecan Crumble Topping! This slightly indulgent side dish is a family favorite, and goes great with turkey or any protein.
Sweet potatoes are one of our go-to potatoes. We love them in all forms – baked, boiled, and roasted. Most of the time, I prepare them in a healthful way – like in 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 a little. Think holidays, birthdays, or other special celebratory occasions.
NOTE: This recipe has been slightly adapted since the original post. The flavor is still the same, just slightly healthier.
Just two bowls needed to make this sweet potato casserole:
- The sweet potato mixture. Mix together the mashed sweet potatoes, brown sugar, butter, eggs, vanilla, half and half, and salt.
- The crumble mixture. Mix the flour, brown sugar, cinnamon, and pecans. Then add melted butter.
How to make Sweet Potato Casserole:
- Cook the sweet potatoes. I baked the potatoes in the oven, and since they were large, they took over an hour to be fork tender. You could also microwave them, or boil them in a pot of water. If boiling, peel the potatoes first, and then slice into chunks.
2. Make the sweet potato casserole mixture. Mash the sweet potatoes until creamy. Add the butter, eggs, half and half, brown sugar, and salt. Mash again.
3. Pour the mixture into a casserole dish. An 8×8 casserole works perfectly for this recipe.
4. Mix up the pecan crumble topping. Combine the pecans, brown sugar, flour, and cinnamon. Then pour the melted butter over the top and stir well.
5. Pour the crumble topping on top of the sweet potato casserole. Spread it evenly over the top of the potatoes.
6. Bake the casserole. Bake the sweet potato casserole for about 35-40 minutes on 350 degrees.
How to prepare this casserole in advance.
- Prepare the sweet potato mash and place in casserole dish. Cover and store in the refrigerator.
- 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 serves about eight people, you just might want to double it for big eaters or for a large party. Leftovers are really delicious as well!
Sweet Potatoes are healthy!
- Thanks to their many health benefits, sweet potatoes are considered a superfood. They’re loaded with beta carotene, functioning as a potent antioxidant.
- Sweet Potatoes have over 400% of your daily needs for vitamin A in one medium spud, as well as loads of fiber and potassium.
- They have more grams of natural sugars than regular potatoes, but more overall nutrients with fewer calories.
We eat sweet potatoes almost every week, in one form or another. It’s good to shake it up and try new ways to prepare this super spud.
Kitchen Tools used for this recipe: (Affiliate Links)
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
Sweet Potato Casserole with Pecan Crumble Topping
Ingredients
For the sweet potatoes:
- 4 large sweet potatoes – or 4 pounds
- 1/4 cup unsalted butter
- 1 large egg – beaten
- 2 teaspoons vanilla
- 1/4 cup half and half
- 1/2 cup brown sugar
- 2 teaspoons salt
For the topping:
- 1 cup pecan halves
- 1 teaspoon cinnamon
- 2/3 cup brown sugar
- 1/3 cup all-purpose flour
- 6 Tablespoons unsalted butter – melted
Instructions
For the sweet potatoes:
- 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.
- 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.
- Add the butter, beaten eggs, vanilla, half and half, brown sugar, and salt. Mix well and pour into a prepared 8×8 baking dish.
For the topping:
- In a medium mixing bowl, combine the pecans, flour, cinnamon and brown sugar. Melt butter and add to dry ingredients. Stir to combine.
- Poor topping over potato mixture so that it covers the top. Bake for 35 – 40 minutes, or until heated through.
Notes
- Prepare the sweet potato mash and place in casserole dish. Cover and refrigerate overnight.
- 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.
First time to make this recipe and family has now asked- add this to our annual menu! New dishes don’t get added easily. This was a hit and is absolutely delicious! Thanks for sharing!
Hi Paula! We love this casserole too! Thank you so much for your feedback. 🙂
I’m not much of a thanksgiving food person, but THIS DISH is IT. If you love your family, you’ll make this dish for them!!
Aww, thank you Tiffany!
Oh my! I love this dish and please keep it loaded and double the recipe. I don’t want all these girls eating my go to dish.
Ha! I know, right?