Description
Sweet Potato Casserole with Butter Pecan Crumble
This Sweet Potato Casserole is a Thanksgiving classic, but with a twist that will make everyone want seconds. The buttery pecan crumble on top provides the perfect crunch, complementing the creamy texture of the sweet potatoes beneath. This recipe is inspired by generations of Southern comfort cooking, but the pecan topping adds a unique, nutty caramelized flavor that elevates this side dish to a whole new level. Prepare this casserole to turn even the biggest sweet potato skeptics into fans.
4 lbs raw sweet potatoes, diced
2 large eggs
¼ cup unsalted butter, softened
½ cup milk
½ cup light brown sugar
2 tbsp granulated sugar
1 tsp vanilla extract
½ tsp salt
¼ tsp ground nutmeg (optional)
¼ tsp cinnamon (optional)
Topping:
5 tbsp unsalted butter, melted
⅔ cup light brown sugar
½ cup all-purpose flour
¼ tsp salt
1 cup pecan halves
Directions:
1. Boil sweet potatoes until fork-tender. Drain and mash with eggs, butter, milk, sugars, vanilla, salt, nutmeg, and cinnamon.
2. Spread mixture into a greased baking dish. Combine melted butter, sugar, flour, salt, and pecans for topping. Sprinkle on top.
3. Bake at 350°F for 45-50 mins, until topping is golden.
Prep Time: 15 mins
Kcal: 569 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect casserole every time. First, peel and dice the 4 lbs of sweet potatoes into uniform, 1-inch cubes to ensure even cooking. Place them in a large pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes until they are very tender when pierced with a fork. Thoroughly drain the potatoes in a colander and let them steam dry for a few minutes to remove excess moisture. This prevents a watery filling.
Transfer the warm potatoes to a large mixing bowl. Using a potato masher or hand mixer, mash them until smooth. Allow the mash to cool slightly (about 5 minutes) to avoid cooking the eggs. Then, add the eggs, softened butter, milk, both sugars, vanilla, salt, and optional spices. Mix vigorously until the mixture is completely smooth and well combined. Pour this into a greased 9×13 inch baking dish and spread into an even layer.
For the crumble, whisk the melted butter, brown sugar, flour, and salt in a medium bowl until it forms a thick paste. Gently fold in the pecan halves, ensuring they are fully coated. Crumble this mixture evenly over the entire surface of the sweet potato base. Bake on the center rack of a preheated 350°F oven for 45-50 minutes. The casserole is done when the topping is deeply golden brown and the filling is bubbling at the edges.
Serving Suggestions
This casserole is the star of any holiday table. Serve it warm alongside roasted turkey or glazed ham. For a beautiful presentation, garnish with a few extra pecan halves and a light dusting of cinnamon. A small dollop of freshly whipped cream or a scoop of vanilla ice cream can transform it into a decadent dessert. Leftovers reheat wonderfully in the oven or microwave.
How-to Summary
In short: Boil and mash sweet potatoes. Mix with wet ingredients and spices for the base. Combine butter, sugar, flour, and pecans for the crumble topping. Assemble in a dish and bake at 350°F until golden and bubbly.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Prepare the base and topping separately. Store the mashed sweet potato mixture covered in the baking dish. Keep the crumble topping in a sealed bag in the fridge. Assemble just before baking, adding 5-10 minutes to the bake time if starting from cold.
Can I use canned sweet potatoes? You can, but the texture and flavor will differ. Drain two 40-oz cans of yams very well. Reduce or omit the added sugar in the base, as canned yams are often packed in syrup.
How do I store and reheat leftovers? Cover leftovers tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 325°F oven until warmed through.
Can I freeze this casserole? It’s best frozen before baking. Assemble the dish, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What can I substitute for pecans? Walnuts make an excellent substitute. For a nut-free version, use old-fashioned rolled oats in the crumble topping for a similar texture.
Common Mistakes to Avoid
Avoid these pitfalls: Do not undercook the sweet potatoes, as they won’t mash smoothly. Ensure the mashed potatoes are not too hot before adding the eggs to prevent scrambling. Do not skip letting the drained potatoes dry, as excess water leads to a soggy casserole. For the topping, do not over-mix the flour; stir just until combined to keep the crumble light. Finally, do not overbake, as the filling can become dry.
Conclusion
This Sweet Potato Casserole with Butter Pecan Crumble is more than a side dish; it’s a celebration of texture and flavor that embodies holiday comfort. The creamy, spiced sweet potato base paired with the crunchy, buttery pecan topping creates an unforgettable combination. By following this guide and avoiding common errors, you’ll deliver a show-stopping dish that honors tradition with a deliciously modern twist. It’s guaranteed to earn a permanent place on your festive menu.