Sweet Potato Casserole with Butter Pecan Crumble Topping

I love sweet potatoes and have a ton of recipes using them from bread to enchiladas but I was missing a classic: sweet potato casserole.

It was about time I made it and we loved every bite because this isn’t just any ole sweet potato casserole. The crunchy butter pecan crumble topping really sets it apart.

Sweet Potato Casserole with Butter Pecan Crumble Topping - The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that's irresistible! Easy and you can pre-assemble to save time!!

It’s an easy recipe to make and preassemble before baking it off especially if you’re cooking it for a holiday meal like Thanksgiving or Christmas Eve dinner.

When cooking a holiday meal it’s so helpful to have as many things in the ‘ready to pop into the oven’ stage as possible and this is one of those dishes. I’d prep it the night before, cover, and refrigerate if you’re planning on prepping in advance.

Sweet Potato Casserole with Butter Pecan Crumble Topping - The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that's irresistible! Easy and you can pre-assemble to save time!!

MY OTHER RECIPES

The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans.

I used Fisher Pecan Halves. Fisher Nuts are preservative free and non-GMO Project Verified, making them an excellent choice for cooking and holiday baking. The resealable bag helps keep the nuts fresh for longer. Look out for their new packaging on shelves this month!

Sweet Potato Casserole with Butter Pecan Crumble Topping - The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that's irresistible! Easy and you can pre-assemble to save time!!

The brown sugar caramelizes in the oven with the butter and the topping is irresistible.

I kind of want to put this topping on everything now.

Sweet Potato Casserole with Butter Pecan Crumble Topping - The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that's irresistible! Easy and you can pre-assemble to save time!!

Sweet Potato Casserole with Butter Pecan Crumble Topping

This is an easy recipe to make and preassemble before baking it off if you’re cooking it for a holiday meal. The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans. The brown sugar caramelizes in the oven with the butter and the topping is irresistible.

Ingredients:

Filling

  • 4 pounds raw sweet potatoes, diced into large chunks and boiled
  • 2 large eggs
  • 1/4 cup unsalted butter, softened
  • 1/2 cup milk (I used unsweetened cashewmilk)
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground nutmeg, optional
  • 1/4 teaspoon cinnamon, optional

Topping

  • 5 tablespoons unsalted butter, melted
  • 2/3 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt, or to taste
  • 1 cup Fisher Pecan Halves

Directions:

  1. Filling – To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
  2. Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
  3. To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
  4. Topping – To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  5. Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
  6. Add the pecans and toss to incorporate.
  7. Evenly turn topping out over filling and bake for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes. Serve immediately. Extra will keep airtight for up to 1 week in the fridge.
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Post is brought to you by Fisher. The recipe, images, text, and opinions expressed are my own. #ThinkFisher

This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.

85 comments on “Sweet Potato Casserole with Butter Pecan Crumble Topping”

  1. Has anyone ever tried this with butternut squash?

  2. This dish looks amazing! I bought all ingredients to make for my sister’s family get-together. Has anyone attempted to make this in the crock pot? I plan on making in the 9×11 pan, I was just wondering. It would be easier for travel and to keep warm, as I’ll be driving 2 hours to family’s house. Or could I reheat in the oven in the 9×11?

  3. Can margarine be used instead of butter. I have a family member who can’t eat butter.

  4. Do you think it will taste the same with walnuts instead of pecans??? Thank you.

  5. This looks amazing and I want to use for our Thanksgiving meal but I’m worried that it may be too sweet. I’m thinking about leaving the sugar out of the filling. Or maybe just reducing sugar for both filling and topping. Any thoughts or suggestions so I don’t mess it up? Thanks!

    • Honestly yes, it’s sweet. But it’s sweet potato casserole and those are inherently sweet. I would make as written because while it is sweet, everyone seems to love it as is. Read through all the comments!

  6. Could I substitute the sweet potatoes for canned yams? And how much about should I use? First Thanksgiving without my mom, I’m looking for shortcuts where I can! Btw, this recipe is almost like hers! ❤️

  7. This recipe is similar to what I have used in the past however this year our stove/oven stopped working on Monday. What would your recommendation be for settings and times for a crock pot?

  8. Hope to get an answer quick as it’s the day before Thanksgiving and I’m prepping!!!! My grocery store was completely out of the orange sweet potatoes (small town) so I bought the yellow sweet potatoes instead but now I’m sort of panicking thinking what if it doesn’t taste well? Do you know if the recipe could work with those?

  9. If I want to wait until tomorrow morning to bake it did I leave off the topping until I am ready to put it in the oven?

  10. I have to travel an hour and a half with the sweet potato casserole and I won’t have time to completely baked it when I arrive willl the topping still be good if I completely bake it before I leave home and then just heated up again when I arrive at our dinner or should I half bake it before I leave and then finish baking it when I arrive so the toppings stays crispy?

  11. I only have salted butter, will that be ok for the topping?

  12. I am embarrassed to ask this but I’ve never made anything sweet potato related other than microwaving one! Do I peel the potatoes?!

  13. Do you peel the sweet potatoes before dicing and cooking?

  14. This looks amazing. Do you think it would work out to cook the sweet potatoes in the crock pot instead of on the stove?

  15. This dish looks like a wonderful alternative to the single-note marshmallow covered variety. I wonder have you ever tried making it with cardamom?

  16. Can this be frozen with out the topping?

  17. Delicious! I made this recipe for Thanksgiving dinner and my family loved it! Just the right amount sweetness. Although I used walnuts instead pecans and added allspice and chili powder.

  18. Hi Averimade this yesterday and it was Fantastic! Thank you for the recipe 😀
    I actually put it all together on Thursday and baked it yesterday. (We had our Thanksgiving the day after). When I make it again, and I will! I’ll do the same b cuz I liked the way it set up from chilling overnight. 🥔

  19. when preparing the crumble topping, mine initially became a wet mixture. so i added more flour, which then resulted in a dough – nothing like the beautiful crumbs in your video. any idea what could have gone wrong?

  20. Can this be prepped, frozen and then cooked a few days later?

    • Many people have asked this in the comments already and while I haven’t personally tried it that way, I think you will be okay. If it’s literally just going to be a couple of days, I wouldn’t even bother freezing and would just keep it in the fridge.

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