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Sweet Potato Pecan Casserole with Crunchy Crumble Topping
Bake this sweet potato casserole with pecan crumble topping for a classic holiday side dish packed with warm spices and natural sweetness.
Sweet Potato Casserole with Pecan Crumble is a classic baked side dish that layers creamy, spiced sweet-potato purée beneath a crisp, buttery topping of pecans, brown sugar, and flour. The base usually combines roasted or boiled sweet potatoes with ingredients such as butter, eggs, milk, vanilla, and warm seasonings like cinnamon or nutmeg, yielding a smooth, lightly sweet filling. The contrasting crumble—made by gently mixing chopped pecans into a brown-sugar and butter streusel—bakes into a golden, textured crust that adds both flavor and crunch. Traditionally prepared for autumn and winter gatherings, particularly Thanksgiving and other holiday meals, the casserole bridges the gap between savory side and comforting dessert, complementing roast poultry, ham, and a variety of celebratory spreads.
Sweet Potato Pecan Casserole with Crunchy Crumble Topping
This is the rare crowd-pleaser you can prep entirely the day before, then slide straight from fridge to oven while the main course rests. Packed with beta-carotene and fiber, it also adapts well to dietary tweaks—think dairy-free milk or a quick swap to oat flour for a gluten-free finish—without compromising its familiar comfort.
Prep Time
20 minutes
20 minutes
Cook Time
45 minutes
45 minutes
Total Time
65 minutes
65 minutes
Ingredients
Sweet potatoes (3 lb / about 5 large, peeled and cut into chunks)
- Unsalted butter (8 Tbsp / 1 stick, divided)
- Light brown sugar (¾ cup, packed, divided)
- Large eggs (2)
- Whole milk (⅓ cup)
- Pure vanilla extract (1 tsp)
- Kosher or fine sea salt (½ tsp)
- All-purpose flour (½ cup)
- Pecans, coarsely chopped (1 cup)
- Ground cinnamon (½ tsp, optional but recommended)
- Mini marshmallows (1–1½ cups, optional for extra gooey topping)
- Orange zest, finely grated (1 tsp, optional bright note)
- Bourbon (1 Tbsp, optional flavor boost)
- Freshly grated nutmeg (pinch, optional warm spice)
Method
Preheat the oven to 350 °F (175 °C)
- Lightly grease a 9 × 13-inch baking dish with butter or cooking spray
- Peel the sweet potatoes and cut them into large cubes
- Place the cubes in a large pot and cover with cold salted water
- Bring the water to a boil over high heat
- Simmer the potatoes until fork-tender, about 15 minutes
- Drain the sweet potatoes in a colander and return them to the warm pot
- Mash the hot potatoes until smooth
- Stir in softened butter, brown sugar, milk, vanilla, cinnamon, and a pinch of salt
- Let the mixture cool slightly, then beat in the eggs until fully incorporated
- Spread the sweet potato filling evenly in the prepared baking dish
- In a separate bowl mix chopped pecans, flour, brown sugar, and melted butter until crumbly
- Sprinkle the pecan crumble evenly over the sweet potato layer
- Place the baking dish on the center oven rack
- Bake until the topping is golden brown and the casserole is bubbly around the edges, about 30 minutes
- Transfer the dish to a wire rack and let it stand for 10 minutes before serving
Nutrition (whole recipe)
Calories
4040 kcal Protein
53 g Fat
178 g Carbs
550 g Fiber
53 g Sugar
278 g
4040 kcal Protein
53 g Fat
178 g Carbs
550 g Fiber
53 g Sugar
278 g
Notes
Roast, don’t boil—the dry heat concentrates the sweet potatoes’ sugars, so the purée tastes richer with less added brown sugar. Toast the pecans first in a dry pan; they stay crunchier beneath the crumble. For a subtle savory kick that sharpens all the flavors, whisk a teaspoon of white miso or a pinch of cayenne into the filling.
why this recipe
This sweet potato casserole with pecan crumble is the kind of dish that effortlessly steals the spotlight at any table, weaving together silky-smooth, maple-kissed sweet potatoes with a buttery, brown-sugar pecan topping that bakes into a crisp, fragrant crown. The balance of velvety and crunchy textures, paired with a gentle warmth of cinnamon and vanilla, delivers comforting nostalgia while still feeling gourmet enough for special occasions. Simple pantry ingredients transform into layers of depth and complexity, and the make-ahead convenience means you can savor the compliments without last-minute stress. One bite reveals why this casserole is not merely a side but a memorable centerpiece, seamlessly bridging family tradition and elevated flavor.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare this sweet potato casserole with pecan crumble ahead of time, and if so, what’s the best way to store and reheat it?
Yes—assemble the casserole (keep the pecan crumble on or store it in a separate zip-top bag) up to 24–48 hours ahead, cover tightly with plastic wrap and refrigerate. Bake straight from the fridge at 350 °F, adding 5–10 extra minutes until the center is hot and the topping is crisp; if it was already baked, reheat covered for 20 minutes, then uncover for 10 minutes to re-crisp. Leftovers keep well, refrigerated and tightly wrapped, for about 3 days.
Q2: How can I adapt this recipe to be both gluten-free and dairy-free without losing its signature creamy filling and crunchy pecan topping?
Swap the whole milk and butter for equal amounts of full-fat coconut milk (or unsweetened oat/almond milk) and a high-quality vegan butter or refined coconut oil, which still whip into a silky purée. In the crumble, replace the all-purpose flour one-for-one with oat flour or a certified gluten-free 1:1 baking blend and use the same vegan butter; the pecans stay unchanged, so the topping bakes up just as crisp and fragrant. If you’d like extra body in the filling, stir in 1 tablespoon of tapioca or arrowroot starch before baking—no gluten or dairy required.
Can I freeze the sweet potato casserole, and what’s the best method for thawing and reheating it to maintain its texture?
Yes—assemble the casserole (unbaked is best for texture) in a freezer-safe dish, wrap it airtight in plastic wrap plus foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake at 350 °F (175 °C) for 40–50 minutes, loosely covered for the first 30 minutes and uncovered for the last 10–20 minutes to crisp the pecan topping. If the casserole was already baked before freezing, reheat from thawed the same way but reduce the total oven time to about 25–30 minutes.