Sweet Potato Casserole with Butter Pecan Crumble Topping
A deliciously comforting sweet potato casserole topped with a buttery pecan crumble, perfect for holiday gatherings or cozy dinners.
Ingredients
Sweet Potatoes
- 4 pounds raw sweet potatoes (diced into large chunks and boiled)
- 2 large eggs eggs
- 0.25 cup unsalted butter (softened)
- 0.5 cup milk (unsweetened cashewmilk)
- 0.5 cup light brown sugar (packed)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt (or to taste)
- 0.25 teaspoon ground nutmeg (optional)
- 0.25 teaspoon cinnamon (optional)
- 5 tablespoons unsalted butter (melted)
- 0.67 cup light brown sugar (packed)
- 0.5 cup all-purpose flour
- 0.25 teaspoon salt (or to taste)
- 1 cup Fisher Pecan Halves
Instructions
- Boil and mash sweet potatoes until soft.
- Mix mashed sweet potatoes with eggs, butter, milk, sugars, vanilla, salt, nutmeg, and cinnamon.
- Transfer mixture to a baking dish.
- Combine melted butter, brown sugar, flour, salt, and pecans to make crumble topping.
- Sprinkle crumble over casserole and bake at 350°F (175°C) for 40 minutes.
Notes
For extra flavor, toast the pecans before adding to the crumble.