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Sweet Potato Casserole with Butter Pecan Crumble Topping

Sweet Potato Casserole with Butter Pecan Crumble Topping

This Sweet Potato Casserole with Butter Pecan Crumble Topping blends sweet and nutty flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 pounds Sweet Potatoes the star of this comforting dish that brings sweetness and creaminess.
  • 1/2 cup Unsalted Butter melted, for a rich, buttery flavor that enhances the sweet potatoes.
  • 1/2 cup Granulated Sugar to help balance and amplify the natural sweetness of the sweet potatoes.
  • 1/4 cup Light Brown Sugar packed, adding a hint of molasses and depth to the flavor.
  • 1/4 cup Whole Milk or Half-and-Half for creaminess; feel free to substitute with almond milk for a dairy-free version.
  • 2 large Eggs lightly beaten, binding the mixture together and giving it a rich texture.
  • 1 teaspoon Vanilla Extract for a warm, inviting aroma that complements the sweet potatoes.
  • 1/2 teaspoon Ground Cinnamon enhancing the cozy flavors, perfect for fall gatherings.
  • 1/4 teaspoon Ground Nutmeg a pinch for depth, perfectly rounding out the warm spices.
  • 1/4 teaspoon Salt to balance the sweetness.
For the Crumble Topping
  • 1 cup All-Purpose Flour forming the base of the crunchy topping.
  • 1/2 cup Unsalted Butter very cold and cubed, helps achieve that perfect crumble texture.
  • 1/2 cup Light Brown Sugar packed, adding sweetness and a lovely richness to the top.
  • 1/2 cup Granulated Sugar providing an extra layer of crunch and sweetness.
  • 1 teaspoon Ground Cinnamon bringing warmth to the topping that complements the base.
  • 1/4 teaspoon Salt to enhance the flavors.
  • 1 ½ cups Chopped Pecans for a nutty, crunchy finish that takes this casserole to the next level.

Equipment

  • 9×13-inch baking dish
  • Pot
  • mixing bowl
  • pastry cutter

Method
 

How to Make Sweet Potato Casserole with Butter Pecan Crumble Topping
  1. Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. Wash the sweet potatoes thoroughly and peel them or boil them with the skins on before peeling.
  3. Place the sweet potatoes in a pot, cover with cold water, and add a pinch of salt.
  4. Bring to a boil over medium heat, letting the natural sweetness shine through as they cook.
  5. Reduce the heat and simmer the sweet potatoes until tender, about 15-25 minutes.
  6. Drain the sweet potatoes and mash them until smooth.
  7. Incorporate the melted butter, both sugars, milk, eggs, vanilla, cinnamon, nutmeg, and salt into the mashed sweet potatoes.
  8. Prepare the crumble by mixing the flour, cold butter, light brown sugar, granulated sugar, cinnamon, and salt until crumbly.
  9. Spread the sweet potato mixture evenly in the greased baking dish and top with the crumble.
  10. Bake for 30-35 minutes until the topping is golden brown and crispy.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 500mgFiber: 4gSugar: 15gVitamin A: 8000IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Serve warm with a scoop of vanilla ice cream for a delightful twist.

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