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Stephanie

Sweet Potato Casserole with Butter Pecan Crumble Topping: Discover the Perfect Holiday Delight!

A delicious Sweet Potato Casserole topped with a buttery pecan crumble, perfect for holiday gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and cubed
  • 1/2 cup brown sugar packed
  • 1/4 cup milk
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecans chopped
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter softened

Method
 

  1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish.
  2. In a large pot, bring water to a boil and add the sweet potatoes. Cook for about 15-20 minutes, or until tender. Drain and return to the pot.
  3. Add brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes. Mash until smooth and well combined. Spread the mixture evenly in the prepared baking dish.
  4. In a medium bowl, combine chopped pecans, flour, granulated sugar, and softened butter. Mix until crumbly. Sprinkle the pecan mixture evenly over the sweet potato layer.
  5. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through. Let it cool for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 30mgSodium: 200mgFiber: 3gSugar: 20g

Notes

  • For a creamier texture, you can add an extra splash of milk to the sweet potato mixture before baking.
  • To make it a bit healthier, substitute half of the brown sugar with maple syrup or honey.

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