Description
A classic sweet potato casserole topped with a buttery, crunchy pecan crumble — a perfect balance of sweet, creamy, and crisp for holiday tables.
Ingredients
Scale
-
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 1/3 cup milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- Pecan Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/3 cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain.
- Transfer sweet potatoes to a large bowl and mash until smooth.
- Add sugar, eggs, melted butter, milk, vanilla extract, and salt. Mix until well combined.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a separate bowl, combine flour, brown sugar, melted butter, and pecans to make the topping.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30–35 minutes, or until the topping is golden and crisp.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture.
- Can be made ahead and baked just before serving.
- Use half-and-half instead of milk for a richer casserole.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 65mg