Print

Perfect Sweet Potato Casserole with Brown Sugar Pecan Crumble

sweet potato casserole with brown sugar pecan crumble - featured image
Print Recipe

A creamy sweet potato casserole topped with a crunchy, buttery brown sugar pecan crumble. This happy accident turned family favorite is perfect for holidays or any comforting meal.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 1-inch cubes
  • 8 tablespoons unsalted butter, divided (4 tablespoons melted for base, 4 tablespoons cold for crumble)
  • 3/4 cup packed brown sugar, divided (1/4 cup for base, 1/2 cup for crumble)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • 1 cup mini marshmallows (optional)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Peel sweet potatoes and cut into 1-inch cubes.
  3. Cook sweet potatoes: For best flavor, spread cubes on a baking sheet, drizzle with 2 tablespoons melted butter, and roast for 25-30 minutes until tender and caramelized. Alternatively, boil in salted water for 15-20 minutes until fork-tender.
  4. Transfer cooked sweet potatoes to a large bowl. Add 4 tablespoons melted butter, 1/4 cup packed brown sugar, 1/2 teaspoon salt, and 1 teaspoon vanilla extract. Mash with a fork or potato masher until smooth but slightly chunky.
  5. Grease a 9×13-inch baking dish. Spread sweet potato mixture in an even layer.
  6. In a medium bowl, combine 1 cup chopped pecans, 1/2 cup packed brown sugar, 1/4 cup all-purpose flour, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add 4 tablespoons cold butter cubes. Use fingers or a pastry cutter to work butter into dry ingredients until mixture resembles coarse sand with pea-sized butter pieces.
  7. Sprinkle crumble mixture evenly over sweet potatoes. Do not press down.
  8. Bake for 25-30 minutes until topping is golden brown and sweet potatoes are bubbling around edges. If using marshmallows, add them in the last 5 minutes of baking.
  9. Let casserole rest for 5-10 minutes before serving.
  10. Garnish with flaky sea salt if desired. Serve warm.

Notes

For best results, keep butter cold for crumble and toast pecans before using. Let casserole rest before serving to allow topping to set. Can be assembled up to 24 hours in advance; add crumble just before baking. Freezes well for up to 3 months.

Nutrition

Keywords: sweet potato casserole, brown sugar pecan crumble, holiday side dish, Thanksgiving, Christmas, comfort food, easy recipe

Find it online: https://coracooks.com/perfect-sweet-potato-casserole-with-brown-sugar-pecan-crumble/