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Sweet Potato Casserole with Brown Sugar Pecan crumble

Sweet Potato Casserole with Brown Sugar Pecan Crumble

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 10

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Boil and Prep the Sweet Potatoes

  1. 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.
  2. 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

  1. 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.
  2. Transfer the mixture to your greased 9x13-inch baking dish, smoothing the top with a spatula.

Make the Pecan Crumble

  1. 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.
  2. 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

  1. 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.