This Sweet Potato Casserole is a classic holiday side dish with a creamy sweet potato filling and a crunchy butter pecan crumble topping. It’s perfect for Thanksgiving or any festive occasion. The combination of smooth, spiced sweet potatoes and the buttery, nutty topping makes it an irresistible addition to your table.
Ingredients
For the Filling:
- 4 pounds raw sweet potatoes, diced into large chunks and boiled
- 2 large eggs
- ¼ cup unsalted butter, softened
- ½ cup milk (unsweetened cashewmilk can be used)
- ½ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon cinnamon (optional)
For the Topping:
- 5 tablespoons unsalted butter, melted
- ⅔ cup light brown sugar, packed
- ½ cup all-purpose flour
- ¼ teaspoon salt, or to taste
- 1 cup pecan halves
Instructions
- Prepare the Filling:
- In a large stockpot, add the diced sweet potatoes, cover with water, and bring to a boil. Cook over high heat until the sweet potatoes are fork-tender. Drain well and transfer to a large bowl.
- Preheat your oven to 350°F (175°C). Spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray and set aside.
- In the large bowl with the cooked sweet potatoes, add the eggs, softened butter, milk, brown sugar, granulated sugar, vanilla extract, salt, and the optional spices (nutmeg and cinnamon). Beat with a handheld electric mixer on medium-high speed until the mixture is combined and fluffy.
- Transfer the sweet potato mixture into the prepared baking dish, smoothing the top with a spatula.
- Prepare the Topping:
- In a large microwave-safe bowl, melt the butter on high power for about 1 minute.
- Add the brown sugar, flour, and salt to the melted butter. Toss with a fork or your fingers until moist crumbs form.
- Add the pecan halves and toss to incorporate them into the crumble mixture.
- Evenly distribute the topping over the sweet potato filling.
- Bake:
- Bake the sweet potato casserole in the preheated oven for about 45 minutes, or until the top is lightly golden brown, set on the edges, and mostly set in the center. If you prepared the casserole in advance and refrigerated it, it might take about 50 minutes to bake. Baking time can vary based on the type of pan used (glass or ceramic dishes may take longer than metal pans), your oven, and other variables. Start checking for doneness at around 30 minutes.
- Serve the casserole immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Tips
- Sweet Potatoes: Ensure that the sweet potatoes are fork-tender before mashing to achieve a smooth filling.
- Topping Consistency: The topping should be crumbly and moist. If it’s too dry, add a bit more melted butter.
- Baking Dish: Glass or ceramic baking dishes tend to retain heat longer than metal pans, so adjust your baking time accordingly.
- Make-Ahead: This casserole can be assembled a day in advance and baked just before serving. If baking from the fridge, expect a longer baking time.
- Serving Suggestions: This casserole pairs well with roasted meats and other holiday sides. Consider serving it with a sprinkle of extra cinnamon or a drizzle of maple syrup for added flavor.
Enjoy this rich and delicious Sweet Potato Casserole with Butter Pecan Crumble Topping as a standout dish at your next festive gathering!
Leave a Reply