Sweet potato casserole with pecan crumble combines mashed sweet potatoes, butter, milk, eggs and warm spices under a crumbly pecan topping. Keep the cold butter for the pecan crumble separate from the melted butter used in the filling.
- Prep: 20 minutes
- Cook: 40 minutes
- Total: 1 hour
- Yield: 8 servings
Sweet Potato Casserole Butter with Pecan Crumble
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious sweet potato casserole topped with a buttery pecan crumble that is perfect for holidays and gatherings.
Ingredients
- 3 pounds sweet potatoes (about 4–5 medium-sized)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup whole milk or half-and-half
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, very cold and cut into small cubes
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 ½ cups chopped pecans
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Wash the sweet potatoes and peel them or boil them with skins on before peeling.
- Place the sweet potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil.
- Reduce heat and simmer sweet potatoes until tender (15-25 minutes).
- Drain the sweet potatoes and mash them until smooth.
- Incorporate the melted butter, both sugars, milk, eggs, vanilla, cinnamon, nutmeg, and salt into the mashed sweet potatoes.
- Prepare the crumble by mixing flour, cold butter, light brown sugar, granulated sugar, cinnamon, and salt until crumbly. Stir in pecans.
- Spread the sweet potato mixture in the baking dish and top with the crumble.
- Bake for 30-35 minutes until the topping is golden brown and crispy.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Sweet Potato Casserole, Butter Pecan Crumble
Why This Recipe Works
- Preheat the oven to 375 F and grease a 9-by-13-inch dish.
- Mix in the filling's butter, sugars, milk, eggs, vanilla and seasonings.
- Bake for 30-35 minutes, until the topping is golden and crisp.
Cooking Tips
- Ensure your sweet potatoes are cooked properly for a smooth texture.
- For a creamier consistency, use half-and-half instead of milk.
Storage and Reheating
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3 days.
Frequently Asked Questions
What’s the secret to perfect Sweet Potato Casserole Butter?
The secret lies in using perfectly cooked sweet potatoes and balancing the flavors with butter and spices. The right amount of butter adds richness and depth, making it a standout dish.
Can I make Sweet Potato Casserole Butter ahead of time?
Absolutely! You can prepare the sweet potato mixture and topping separately a day in advance. Simply assemble and bake when ready to serve for a fresh and warm dish.
How do I avoid common mistakes with Sweet Potato Casserole Butter?
To avoid common mistakes, ensure that the sweet potatoes are thoroughly cooked and mashed smoothly. Also, don’t skip the cooling step before serving, as it helps the casserole hold its shape better.
What cook time is listed for Sweet Potato Casserole with Pecan Crumble?
The recipe card lists 40 minutes of cooking time.
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By Jannet Lisa
