Description
Bake this comforting Sweet Potato Casserole with Butter Pecan Crumble! My family’s favorite, it’s a sweet, crunchy side perfect for any meal.
Ingredients
Scale
- Sweet Potato Base:
- 3 lbs sweet potatoes, peeled and chopped
- 1/2 cup unsalted butter, melted (1 stick)
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Butter Pecan Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1 cup pecans, chopped
- 2 tbsp unsalted butter, melted
- Pinch of salt
Instructions
- Prep the Sweet Potatoes:: First things first, peel those sweet potatoes. Honestly, this is where I always make a mess, orange peels everywhere! Then chop them into roughly 1-inch pieces. Get a big pot of lightly salted water boiling, then toss them in. Cook until they’re fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not mushy, you know? Drain them really well; soggy sweet potatoes make for a watery casserole, and we don’t want that for our sweet potato casserole.
- Mash & Mix the Base:: Now for the fun part! Transfer those cooked sweet potatoes to a large bowl. Grab your masher, or if you’re feeling fancy, an electric mixer, and mash them until they’re mostly smooth. I like a few small lumps for texture, but that’s just me. Add in half of your melted butter, the brown sugar, heavy cream, eggs, vanilla, cinnamon, and nutmeg. Mix it all up until it’s combined. Taste it! Adjust the sweetness or spices if you want. This is your sweet potato casserole, after all.
- Make the Butter Pecan Crumble:: In a separate bowl, let’s get that glorious crumble going. Combine the flour, chopped pecans, remaining brown sugar, and a pinch of salt. Pour in the rest of your melted butter. Now, use your fingers! Really get in there and mix it until it forms coarse crumbs. You want some bigger clumps, some smaller ones – that’s what makes for a very delightful crumble topping. Don’t overmix, or it’ll turn into a paste, and nobody wants that.
- Assemble the Casserole:: Grab your favorite 9×13 inch baking dish. Lightly grease it – a little butter or cooking spray works wonders. Pour your creamy sweet potato mixture into the prepared dish and spread it out evenly. It should look smooth and inviting. Then, generously sprinkle that beautiful butter pecan crumble all over the top. Don’t be shy here; the more crumble, the merrier, honestly. This layer is what transforms a simple sweet potato dish into a show-stopping Sweet Potato Casserole with Butter Pecan Crumble.
- Bake to Golden Perfection:: Pop that dish into your preheated oven at 375°F (190°C). Bake for about 25-30 minutes. You’re looking for the sweet potato base to be heated through and slightly puffed, and the butter pecan crumble to be golden brown and gloriously crunchy. Keep an eye on the crumble; sometimes it can brown quickly. If it looks like it’s getting too dark, you can loosely tent it with foil. Your kitchen will smell incredible, trust me!
- Cool and Serve:: Once it’s out of the oven, resist the urge to dig in immediately! Let your Sweet Potato Casserole with Butter Pecan Crumble cool for at least 10-15 minutes. This helps it set up a bit and prevents you from burning your tongue (ask me how I know, haha). The crumble will crisp up even more as it cools. Serve it warm, maybe with a dollop of whipped cream or a scoop of vanilla ice cream. Pure bliss, I tell ya.