Description
Indulge in this ultimate holiday comfort food that perfectly balances the earthy sweetness of roasted sweet potatoes with a warm, buttery pecan crumble. Ideal for Thanksgiving feasts or cozy weeknight dinners, this casserole is simple to prepare and loved by all. It features a creamy, cinnamon-spiced base topped with a golden, crunchy crust that promises to be a crowd-pleasing favorite. Prep it ahead of time to save space in your kitchen and serve up a dish that is guaranteed to disappear in seconds.
Ingredients
3 lbs sweet potatoes, peeled and cubed
1/2 cup unsalted butter, melted
1/2 cup brown sugar, packed
1/4 cup milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 cup pecans, chopped
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, softened
Instructions
Preheat your oven to 350°F (175°C).
Place cubed sweet potatoes in a large pot, cover with water, and boil for 15-20 minutes until fork-tender.
Drain the potatoes well and transfer them to a large mixing bowl.
Add melted butter, brown sugar, milk, vanilla extract, and cinnamon to the potatoes.
Mash the mixture using a potato masher or electric mixer until smooth and creamy.
Transfer the mashed sweet potato mixture into a greased 9×13 inch baking dish and spread evenly.
In a separate medium bowl, combine pecans, flour, brown sugar, and softened butter until the mixture is crumbly.
Sprinkle the pecan topping evenly over the sweet potato base.
Bake for 20-25 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 4 days. Reheat in the oven to ensure the topping stays crunchy. You can prepare the sweet potato base a day in advance; just keep the topping separate and add it right before you are ready to bake.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg