Sweet Potato Casserole with Pecan Crumble

A spoon scoops out a serving of sweet potato casserole from a white rectangular baking dish.

5 from 6 votes

Sweet Potato Casserole with Pecan Crumble

Creamy sweet potatoes pair together with a rich and buttery pecan streusel topping to create an easy make-ahead dish that you can reheat in the oven. It is also easy to scale up using a larger baking dish if you would like to serve a large gathering.

Prep Time20

Cook Time1 25

Total Time1 45

Course: Side Dish

Cuisine: American

Keyword: sweet potato casserole with pecan crumble topping

Servings:

Ingredients

3 pounds sweet potatoes baked and peeled (about 4 large)
8 tablespoons unsalted butter (1 stick)
2 cups half-and-half
1/4 cup dark brown sugar
2 large eggs
3 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

For the crumble topping:

1/2 cup pecans chopped
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter melted

Instructions

Preheat the oven to 400°F (200°C). Prick sweet potatoes with a fork, place on a baking sheet, and roast until fork tender, about 45 to 55 minutes depending on size.
Let the potatoes cool slightly, then peel and transfer flesh to a large bowl. Reduce oven temp to 350°F (175°C).
Brown the butter in a small saucepan over medium heat until golden and nutty, about 5 minutes.
Mash sweet potatoes until smooth. Stir in the browned butter, half-and-half, brown sugar, eggs, honey, vanilla, cinnamon, nutmeg, ginger, and salt until fully combined.
In a medium bowl, combine the pecans, oats, flour, brown sugar, cinnamon, and salt. Add the melted butter and mix until mixture clumps into a coarse crumble.
Grease an 8x11-inch baking dish. Spread the sweet potato mixture evenly in the dish. Sprinkle crumble topping evenly across the top.
Bake at 350°F for 40 to 45 minutes, until the topping is golden and crisp. Let the casserole cool 10 minutes before serving.

Notes

- Mashing Sweet Potatoes: You can use a potato masher or handheld mixer to mash the sweet potatoes.

- Use Fresh Pecans: Nuts can go rancid quickly so make sure you check that the pecans you use are fresh before beginning this recipe, especially if they have been sitting in your pantry for a while.

- Use Even-Sized Sweet Potatoes: Using similar-sized sweet potatoes will ensure they all bake at the same time.
- Make Ahead: You can prep the casserole through step 6, then cover with plastic wrap and store in the fridge for up to 48 hours. Remove the plastic wrap and bake in the oven as instructed.

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