Description
This creamy, roasted sweet potato casserole with a buttery pecan crumble topping can be assembled up to two days ahead, making it the perfect stress-free side dish for holidays and family dinners.
Ingredients
Scale
- 3 pounds sweet potatoes (about 4–5 medium), scrubbed clean
- 1/2 cup unsalted butter (1 stick), melted
- 1/2 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup pecan halves or chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter (1/2 stick), cold and cut into small cubes
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Roast the sweet potatoes: Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce each several times with a fork. Place on a large baking sheet and roast for 45-60 minutes until very soft. Let cool until handleable, about 20 minutes.
- Make the pecan crumble: While sweet potatoes roast, combine flour, brown sugar, and salt in a medium bowl. Add cold butter cubes and work into dry ingredients until mixture resembles coarse meal with pea-sized chunks. Stir in pecans and vanilla. Refrigerate until needed.
- Mash the sweet potatoes: Once cool enough to handle, peel off skins and place flesh in a large bowl. Add melted butter, brown sugar, beaten eggs, milk, vanilla, salt, cinnamon, and nutmeg. Mash until mostly smooth with a few small lumps.
- Assemble the casserole: Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly. Sprinkle pecan crumble over top and gently press into surface. Cover tightly with foil and refrigerate for at least 2 hours or up to 2 days.
- Bake and serve: When ready to bake, preheat oven to 350°F (175°C). Let casserole sit at room temperature for 20 minutes. Bake covered for 30 minutes, then uncover and bake 15-20 minutes more until crumble is golden and filling is bubbly. Let rest 10 minutes before serving.
Notes
Roast sweet potatoes instead of boiling for deeper flavor. Keep butter cold for crumble. Do not overmix filling. Let casserole rest before serving. Can be assembled up to 2 days ahead or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/10 of c
- Calories: 380
- Sugar: 28
- Sodium: 280
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 5
Keywords: sweet potato casserole, pecan crumble, make-ahead, Thanksgiving side dish, holiday recipe, comfort food