There’s just something magical about sweet potato casserole that feels like a warm hug on a plate—especially when topped with a golden, buttery brown sugar pecan crumble. This isn’t your average marshmallow-covered dish from the '50s. It’s a modern, textured, flavor-packed take that deserves a front-row seat at your Thanksgiving table. Whether you’re on the hunt for unique Thanksgiving side dishes or simply love a good sweet potato dinner, this casserole hits every note: cozy, sweet, a little crunchy, and irresistibly rich.
Sweet Potato Casserole with Brown Sugar Pecan Crumble
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Side Dish
Cuisine American
Large pot For boiling the sweet potatoes. A Dutch oven or any heavy-bottom pot will work well.
Mixing bowls You’ll need at least two—one for the sweet potato mixture and one for the crumble topping.
Hand Mixer or Potato Masher A hand mixer gives a smooth, creamy texture. For a more rustic feel, a sturdy masher does the trick.
9x13-inch baking dish The classic size for casseroles; glass or ceramic both work. A deep 8x8-inch dish can work too if you like it thicker.
Oven Preheated to 350°F (175°C).
Spatula and Whisk For folding, mixing, and smoothing the layers.
For the Sweet Potato Base
- 4 large sweet potatoes about 3 pounds, peeled and cubed
- 1/2 cup whole milk or unsweetened almond milk for a lighter version
- 1/3 cup unsalted butter melted
- 1/3 cup pure maple syrup or sub with honey
- 1/4 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the Brown Sugar Pecan Crumble
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup unsalted butter cold and cut into small cubes
Boil and Prep the Sweet Potatoes
Start by peeling and chopping the sweet potatoes into roughly 2-inch cubes. Place them in a large pot and fill with water until covered by at least an inch. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15 minutes or until fork-tender.
Drain the sweet potatoes and return them to the pot or place them in a large mixing bowl. While still warm, mash them using a hand mixer or potato masher until smooth.
Mix the Base
Add the melted butter, milk, maple syrup, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Beat or mix until the mixture is velvety and well combined. Taste and adjust sweetness if needed.
Transfer the mixture to your greased 9x13-inch baking dish, smoothing the top with a spatula.
Make the Pecan Crumble
In a separate bowl, mix the chopped pecans, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter, fork, or your fingers to work the butter into the dry mixture until it resembles coarse crumbs.
Sprinkle the crumble evenly over the sweet potato base. Make sure you don’t press it down—you want the topping to stay loose and crisp as it bakes.
Bake
Place the casserole in the preheated 350°F oven and bake uncovered for 35 minutes, or until the top is golden brown and the edges are bubbly. Let it rest for 10 minutes before serving to allow the flavors to settle.
Perfect Pairings
This sweet potato casserole brings natural sweetness, warmth, and a touch of crunch to the table, which makes it an ideal pairing for more savory or herb-forward Thanksgiving mains.
- Roast Turkey: A classic pairing, and this dish complements turkey's earthiness beautifully.
- Crispy Brussels Sprouts with Balsamic Glaze: A great way to add a bitter contrast that balances the sweet potatoes.
- Garlic & Herb Stuffing: The soft texture and aromatic herbs play well with the richness of the casserole.
- Cranberry Sauce: For an extra layer of tart brightness that cuts through the richness.
- Sparkling Apple Cider or Chardonnay: To refresh the palate between bites and enhance the flavors.
If you’re building a spread of thanksgiving recipes side dishes, this casserole adds depth and visual appeal with its golden top and bright orange base. Plus, it’s an easy make-ahead dish that can be gently reheated just before dinner.
FAQs
1. What type of sweet potatoes should I use?
Look for orange-fleshed varieties like Beauregard or Garnet. These are naturally sweet and yield a soft, creamy texture when cooked—perfect for casseroles and healthy sweet potato recipes alike.
2. Can I make this dish ahead of time?
Absolutely. Assemble the casserole (without baking) up to 2 days in advance and store it covered in the fridge. Add the crumble topping right before baking. You can also freeze it for up to 1 month—just defrost overnight in the fridge and bake as directed.
3. Can I use canned sweet potatoes?
Technically yes, but fresh is recommended. Canned sweet potatoes tend to have added syrup and can be overly soft, making the base too watery. If you must use them, be sure to drain and mash thoroughly and reduce the sweeteners in the recipe.
4. Can I make this vegan?
Yes! Sub the butter with vegan butter, the milk with almond or oat milk, and use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). It’ll still be rich and satisfying—a win for thanksgiving food sides that everyone can enjoy.
5. Is this the same as sweet potato pie?
Not quite! While both share similar ingredients, sweet potato pie is a dessert served in a crust and has a custard-like filling. This casserole is a side dish, served warm and crustless, with a textural contrast from the crumble topping. However, it shares flavor roots with sweet potato pie recipes.
