Indulge in the ultimate comfort food with this sweet potato casserole recipe, topped with a crunchy butter pecan crumble topping. The creamy, cinnamon-spiced filling perfectly complements the buttery crumble, making this dish a crowd-pleaser for any occasion. Serve warm, and savor every delicious bite!
4.5-pounds sweet potato, peeled and cubed (approx. 5–6 large, sweet potatoes)
1 stick butter, salted (1/2 cup)
75 grams dark brown sugar (approx. 1/2 cup lightly packed)
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 cup whole milk
¾ cup all-purpose flour
1/2 stick plus 2 tablespoons salted butter, melted
75 grams dark brown sugar (approx. ½ cup lightly packed)
½ cup pecans, chopped
- Cook sweet potatoes in a large pot until fork soft.
- Mash the sweet potatoes with butter, brown sugar, vanilla, and cinnamon.
- Add in whole milk and mix well.
- Preheat oven to 350F.
- Lightly grease a 9×13 casserole dish, then spread the mashed potatoes evenly inside.
- In a small bowl, combine all-purpose flour, melted butter, brown sugar, and chopped pecans to make the crumble topping.
- Mix well until all ingredients are damp, then break it up into crumbles.
- Spread the crumble topping evenly over the mashed sweet potato mixture.
- Bake at 350F for 40 minutes until the edges are bubbling and the top is lightly golden.
- Serve the sweet potato casserole warm.
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Keywords: casserole, sweet potato, casserole dish, side dish, sweet potato casserole