Description
This Brown Sugar Sweet Potato Casserole is the ultimate holiday comfort food, blending tender, earthy sweet potatoes with a rich, buttery pecan crumble topping. Perfectly balanced in sweetness and texture, this crowd-pleasing classic is easy to prep ahead, making it an ideal side dish for festive gatherings or cozy family dinners. It is a decadent, guaranteed favorite that turns simple ingredients into a celebrated centerpiece.
Ingredients
3 lbs sweet potatoes, peeled and cubed
1/2 cup unsalted butter, melted
1/3 cup brown sugar, packed
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 cup all-purpose flour
1/2 cup brown sugar (for topping)
1/3 cup cold butter, cubed
1 cup chopped pecans
Instructions
Place cubed sweet potatoes in a large pot of salted water and bring to a boil for 15-20 minutes until fork-tender.
Drain the potatoes well and return to the pot.
Add the melted butter, brown sugar, vanilla, and cinnamon, then mash until smooth and creamy.
Spread the sweet potato mixture evenly into a 9×13 inch baking dish.
In a medium bowl, combine flour, brown sugar, and cold cubed butter using a pastry cutter or fingers until crumbly.
Stir the chopped pecans into the topping mixture.
Sprinkle the topping evenly over the sweet potatoes.
Bake at 350°F for 25-30 minutes until the topping is golden brown and the edges are bubbling.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 300°F to maintain the crunch.
You can assemble the casserole up to 24 hours in advance, keeping it covered in the fridge and adding the topping right before baking.
For a nut-free alternative, replace the pecans with an equal amount of rolled oats.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 40mg