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Best Easy Southern Sweet Potato Casserole with Pecan Crumble

Southern sweet potato casserole with pecan crumble - featured image
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This creamy, velvety sweet potato casserole topped with a crunchy, buttery pecan crumble is pure Southern comfort. It’s kid-approved, budget-friendly, and perfect for any occasion from Thanksgiving to a simple weeknight dinner.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk or evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar (for topping)
  • 1/3 cup all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter, melted (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Scrub the sweet potatoes clean. Place them in a large pot and cover with cold water by about an inch. Add a big pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 20-30 minutes, until fork-tender. Drain and let cool until handleable, about 10 minutes.
  3. Once cool enough to touch, peel the sweet potatoes (skins should slip off easily). Place in a large mixing bowl and mash with a potato masher until mostly smooth with a few small lumps, or use a hand mixer for a silky texture.
  4. Add the melted butter, 1/2 cup brown sugar, beaten eggs, milk, vanilla extract, 1 teaspoon cinnamon, nutmeg, and 1/4 teaspoon salt to the mashed sweet potatoes. Stir until well combined. The mixture should be thick and creamy.
  5. Pour the sweet potato mixture into the prepared baking dish and spread evenly with a spatula.
  6. In a medium bowl, combine the chopped pecans, 1/2 cup brown sugar, flour, 1/4 cup melted butter, 1/2 teaspoon cinnamon, and a pinch of salt. Stir with a fork until the mixture resembles wet sand with some clumps.
  7. Sprinkle the pecan crumble evenly over the sweet potato filling. Do not press down.
  8. Bake for 30-35 minutes, until the filling is set around the edges and slightly jiggly in the center, and the topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  9. Let the casserole cool on a wire rack for at least 10-15 minutes before serving. Serve warm.

Notes

For make-ahead: prepare the casserole completely (including topping) but do not bake. Cover and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the baking time. To reheat a fully baked casserole, warm in a 350°F oven for about 20 minutes. Toast the pecans before using for deeper flavor. Let the casserole rest before serving to allow the filling to set.

Nutrition

Keywords: sweet potato casserole, pecan crumble, southern side dish, Thanksgiving, holiday recipe, comfort food

Find it online: https://ovenmila.com/best-easy-southern-sweet-potato-casserole-with-pecan-crumble/