The Best Sweet Potato Casserole with Butter Pecan Crumble Topping
This sweet potato casserole is ultra creamy and fluffy with a rich base and a buttery brown sugar pecan topping. It's perfect for holidays and cozy family dinners.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 4 pounds sweet potatoes diced into large chunks and boiled
- 2 large eggs
- ¼ cup unsalted butter softened
- ½ cup milk unsweetened cashewmilk preferred
- ½ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt or to taste
- ¼ teaspoon ground nutmeg optional
- ¼ teaspoon cinnamon optional
- 5 tablespoons unsalted butter melted, for topping
- ⅔ cup light brown sugar packed, for topping
- ½ cup all-purpose flour for topping
- ¼ teaspoon salt for topping
- 1 cup pecan halves Fisher brand recommended
Instructions
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch baking dish.
- Boil the diced sweet potatoes in water until tender if not steamed. Drain and mash until smooth.
- In a large bowl, mix mashed potatoes with eggs, softened butter, milk, both sugars, vanilla, salt, nutmeg, and cinnamon. Stir until creamy.
- Spread the sweet potato mix evenly into the baking dish.
- In a separate bowl, combine melted butter, brown sugar, flour, salt, and pecans to make the crumble topping.
- Sprinkle the crumble topping over the sweet potato mixture.
- Bake for 30 minutes or until the topping is golden brown. Let cool slightly before serving.
Notes
Delicious served warm. Store leftovers in an airtight container for 3-4 days, or freeze for longer storage.