When it comes to a dish that brings warmth, comfort, and pure soul food vibes to the table, Sweet Potato Casserole with Butter Pecan Crumble Topping is exactly what you’re looking for. Whether you’re gearing up for a holiday feast or a weekend family dinner, this dish is going to be the star. We’re talkin’ about tender sweet potatoes whipped to creamy perfection, topped with a buttery, crunchy pecan crumble that adds just the right amount of sweetness and texture. Trust me, once you try this recipe, it’s gonna be on repeat!
Why You Should Make Sweet Potato Casserole with Butter Pecan Crumble Topping
Sweet potato casserole isn’t just any side dish—it’s a staple of soul food and Southern cooking. Here’s why this version is gonna blow your mind:
- Perfect Balance of Flavors: You get that natural sweetness from the sweet potatoes paired with a nutty, buttery crunch from the pecan topping. Add a hint of cinnamon and nutmeg, and you’ve got layers of flavors that hit every spot.
- Holiday Ready: This casserole is ideal for Thanksgiving, Christmas, or any big gathering where comfort food is a must. It’s that side dish everyone will rave about.
- Texture Heaven: Smooth and creamy sweet potatoes meet a crispy, sugary topping—talk about the best of both worlds. That first bite? It’s a game changer.
- Easy to Make Ahead: You can prep this casserole ahead of time, so when it’s time to serve, you’re not scrambling to get everything done.
- Feeds a Crowd: It’s easy to double or triple this recipe for large gatherings, making sure no one leaves the table hungry.
Now let’s jump into how to make this Southern classic, step by step.
Ingredients You’ll Need
For the Sweet Potato Filling:
- 4 pounds raw sweet potatoes, peeled and cut into large chunks
- 2 large eggs
- ¼ cup unsalted butter, softened
- ½ cup milk (unsweetened cashew milk, or any milk of your choice)
- 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 ground cinnamon (optional)
For the Butter Pecan 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
Step-by-Step Guide to Making Sweet Potato Casserole with Butter Pecan Crumble Topping
Step 1: Cook the Sweet Potatoes
- Start by prepping your sweet potatoes. Peel and cut them into large chunks.
- Place them in a large pot and cover with water. Bring it to a boil over high heat and cook until the sweet potatoes are fork-tender, about 15-20 minutes.
- Once cooked, drain the water and transfer the sweet potatoes to a large mixing bowl.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- While the oven heats up, lightly grease a 2.5 to 3-quart baking dish or a 9×13-inch pan with non-stick cooking spray. Set it aside.
Step 3: Prepare the Sweet Potato Filling
- To the bowl with the cooked sweet potatoes, add the eggs, softened butter, milk, brown sugar, granulated sugar, vanilla extract, salt, and if you’re using them, the optional nutmeg and cinnamon.
- Using a handheld electric mixer, beat everything together on medium-high speed until the sweet potatoes are smooth, fluffy, and well-combined. You want a creamy texture with no large chunks of potato left.
- Pour the sweet potato filling into the greased baking dish, smoothing the top with a spatula so it’s even.
Step 4: Prepare the Butter Pecan Topping
- In a microwave-safe bowl, melt the butter by heating it on high for about 1 minute.
- Add the brown sugar, flour, and salt to the melted butter. Stir it together with a fork or your fingers until it forms a crumbly mixture.
- Add in the pecan halves and toss to coat them evenly with the crumble mixture.
Step 5: Add the Topping
- Sprinkle the butter pecan topping evenly over the sweet potato filling in your baking dish. Make sure you cover the entire top for that perfect balance of filling and crumble in every bite.
Step 6: Bake the Casserole
- Place the casserole in the preheated oven and bake for about 45 minutes, or until the topping is golden brown and the filling is set around the edges.
- If you’ve prepared the casserole in advance and it’s coming straight from the fridge, it may take closer to 50-55 minutes.
- Once the top is beautifully browned and the sweet potatoes are bubbling around the edges, it’s ready to come out of the oven.
Step 7: Serve and Enjoy!
- Let the casserole cool for a few minutes before serving, but not too long—this dish is best served warm when the topping is still crunchy and the filling is soft and smooth.
Expert Tips and Tricks
- Mash or Whip?: If you like a chunkier texture, you can mash the sweet potatoes instead of whipping them smooth with a mixer. But for a silkier consistency, an electric mixer works best.
- Don’t Overmix: While you want the filling to be smooth, don’t overbeat it. Overmixing can cause the sweet potatoes to become gummy.
- Toasted Pecans: For extra flavor, lightly toast the pecans in a dry skillet for a few minutes before adding them to the topping. It brings out their natural oils and makes the flavor pop.
- Cut the Sweetness: If you want to dial back the sweetness, you can reduce the sugar in the filling by ¼ cup or even leave out the granulated sugar entirely. The natural sweetness of the sweet potatoes will still shine through.
- Different Milk Options: If you’re dairy-free or want to experiment with different flavors, feel free to swap the milk. Almond milk, coconut milk, or regular whole milk all work well in this recipe.
- Topping Substitutions: If you’re not a fan of pecans or have nut allergies, you can swap out the pecans for oats or granola for a crunchy topping that still has texture.
15 Variations to Try
- Marshmallow Topping: Instead of the pecan topping, cover the casserole with mini marshmallows for a gooey, sweet twist.
- Oat Streusel: Mix oats into the crumble topping for a heartier, granola-like crunch.
- Coconut Pecan Topping: Add shredded coconut to the pecan topping for a tropical touch.
- Spiced Sweet Potatoes: Add more cinnamon, nutmeg, and a pinch of ground cloves for a more spiced-up flavor.
- Maple Syrup: Swap the brown sugar for maple syrup in the filling for a richer, deeper sweetness.
- Candied Pecans: Use candied pecans in the topping for extra sweetness and crunch.
- Add Bacon: For a savory-sweet combo, sprinkle some crispy bacon pieces into the topping before baking.
- Crushed Cornflakes: Add crushed cornflakes into the crumble for a nostalgic, crispy topping.
- Walnut Crumble: Substitute walnuts for the pecans for a slightly different nutty flavor.
- Pumpkin Spice: Add a teaspoon of pumpkin pie spice to the filling for that fall flavor.
- Brown Butter Topping: Make the topping with brown butter for a deeper, nutty flavor.
- Cheesy Topping: For a savory version, sprinkle some shredded sharp cheddar cheese over the top before baking.
- Pecan and Cranberry: Add dried cranberries to the pecan topping for a sweet-tart contrast.
- Gluten-Free Option: Use gluten-free flour in the topping if you’re catering to gluten sensitivities.
- Vegan Sweet Potato Casserole: Replace the eggs with flaxseed meal and the butter with a vegan butter substitute to make it plant-based.
What to Serve with Sweet Potato Casserole
This dish is versatile, and it pairs beautifully with a variety of mains and sides. Here are 15 delicious options to serve alongside your sweet potato casserole:
- Roast turkey or chicken
- Honey-glazed ham
- Slow-cooked beef brisket
- BBQ ribs
- Roasted pork loin
- Grilled salmon
- Smoked sausage
- Herb-crusted lamb chops
- Creamed spinach
- Garlic mashed potatoes
- Macaroni and cheese
- Cornbread stuffing
- Green bean casserole
- Cranberry sauce
- A fresh garden salad with vinaigrette
Storage Tips
- Refrigerator: Leftovers can be stored in an airtight container in the fridge for up to a week. When reheating, place in a 350°F oven until warmed through or use a microwave if you’re in a hurry.
- Freezer: Sweet potato casserole freezes well. Once baked, let it cool completely, then cover it tightly with foil or plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F until heated through.
- Reheat Crispy: If you want to keep the pecan topping crispy after reheating, pop it under the broiler for a few minutes after warming to restore some of the crunch.
How Much Sweet Potato Casserole Should I Make for Family Gatherings?
If you’re serving this dish at a family gathering, a 9×13-inch pan will comfortably serve 10-12 people as a side dish. If you’re feeding a larger crowd or want to have plenty of leftovers, you can easily double or even triple the recipe and bake it in multiple pans.
How Far in Advance Can I Make Sweet Potato Casserole with Butter Pecan Crumble Topping?
One of the best things about this recipe is that you can prep it in advance. You can prepare the sweet potato filling and the pecan crumble topping separately, store them in the fridge for up to 2 days, and assemble them just before baking. Alternatively, you can bake the casserole, let it cool, and then refrigerate it for up to 2 days. When you’re ready to serve, pop it in the oven to warm up, and you’re good to go!
Sweet Potato Casserole with Butter Pecan Crumble Topping: A Southern Classic with a Twist
For the Sweet Potato Filling:
For the Butter Pecan Topping:
Instructions
- Start by prepping your sweet potatoes. Peel and cut them into large chunks.
Place them in a large pot and cover with water. Bring it to a boil over high heat and cook until the sweet potatoes are fork-tender, about 15-20 minutes. Once cooked, drain the water and transfer the sweet potatoes to a large mixing bowl. - Preheat your oven to 350°F (175°C). While the oven heats up, lightly grease a 2.5 to 3-quart baking dish or a 9×13-inch pan with non-stick cooking spray. Set it aside.
- To the bowl with the cooked sweet potatoes, add the eggs, softened butter, milk, brown sugar, granulated sugar, vanilla extract, salt, and if you’re using them, the optional nutmeg and cinnamon. Using a handheld electric mixer, beat everything together on medium-high speed until the sweet potatoes are smooth, fluffy, and well-combined. You want a creamy texture with no large chunks of potato left. Pour the sweet potato filling into the greased baking dish, smoothing the top with a spatula so it’s even.
- In a microwave-safe bowl, melt the butter by heating it on high for about 1 minute. Add the brown sugar, flour, and salt to the melted butter. Stir it together with a fork or your fingers until it forms a crumbly mixture.
Add in the pecan halves and toss to coat them evenly with the crumble mixture. - Sprinkle the butter pecan topping evenly over the sweet potato filling in your baking dish. Make sure you cover the entire top for that perfect balance of filling and crumble in every bite.
- Place the casserole in the preheated oven and bake for about 45 minutes, or until the topping is golden brown and the filling is set around the edges.
If you’ve prepared the casserole in advance and it’s coming straight from the fridge, it may take closer to 50-55 minutes. Once the top is beautifully browned and the sweet potatoes are bubbling around the edges, it’s ready to come out of the oven. - Let the casserole cool for a few minutes before serving, but not too long—this dish is best served warm when the topping is still crunchy and the filling is soft and smooth.
