Description
This Sweet Potato Casserole with Pecan Crumble is a delightful blend of creamy sweet potatoes and crunchy pecans, perfect for the holiday season. It’s an easy-to-make, crowd-pleasing side dish that brings warmth and comfort to any meal.
Ingredients
- 4 cups Raw Sweet Potatoes, diced into chunks
- 2 large Large Eggs
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Milk (dairy or non-dairy substitute)
- 1/2 cup Light Brown Sugar
- 1/4 cup Granulated Sugar (optional)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt, adjust to taste
- 1/4 teaspoon Ground Nutmeg (optional)
- 1/2 teaspoon Ground Cinnamon (optional)
- 1/4 cup Unsalted Butter, melted (for topping)
- 1/2 cup Light Brown Sugar (for topping)
- 1/2 cup All-Purpose Flour (can substitute with almond flour)
- 1/4 teaspoon Salt (for topping)
- 1 cup Fisher Pecan Halves
Instructions
- Gather your raw sweet potatoes, dice them into chunks, and place them in a pot of boiling water. Cook until tender, about 15-20 minutes.
- While the sweet potatoes boil, preheat your oven to 350°F. Grease a baking dish with cooking spray to prepare for the filling.
- Once boiled, drain the sweet potatoes and return them to the large bowl. Use a masher or fork to mash them until creamy and smooth.
- Add the large eggs, softened unsalted butter, milk, light brown sugar, granulated sugar, vanilla extract, salt, and any optional spices to the mashed sweet potatoes. Beat together until fluffy and well combined.
- Pour your smooth sweet potato mixture into the prepared baking dish, spreading it evenly and smoothing the top with a spatula.
- In a separate bowl, melt the unsalted butter in the microwave. Combine it with the light brown sugar, all-purpose flour, and Fisher pecan halves, mixing until crumbly.
- Sprinkle the pecan crumble mixture evenly over the sweet potato filling, ensuring every bite will have that delicious crunch.
- Place the dish in the preheated oven and bake for 45-50 minutes. Look for a golden-brown topping and set filling as your cue for doneness.
- Serve your sweet potato casserole warm, allowing everyone to enjoy its creamy and crunchy harmony together. Leftovers can be stored in the fridge for up to a week.
Notes
- Optional: Garnish with additional pecans or a drizzle of maple syrup for extra sweetness.
- For a dairy-free version, substitute unsalted butter with olive oil and use unsweetened cashew milk.
- For a gluten-free version, swap all-purpose flour with almond flour in the pecan topping.
- If you have nut allergies, substitute pecans with sunflower seeds or omit the topping.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 60 mg
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