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Best Southern Sweet Potato Casserole with Pecan Crumble

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This creamy, crunchy sweet potato casserole with a buttery pecan crumble is the ultimate comfort food. Perfect for holidays or cozy weeknights, it’s easy to make with simple ingredients and delivers a perfect balance of sweet and savory.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 pounds or 900g), peeled and cubed
  • 6 tablespoons (85g) unsalted butter, divided
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (120g) chopped pecans
  • 1/2 cup (60g) all-purpose flour
  • 1 cup (about 80g) marshmallows (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place peeled and cubed sweet potatoes in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain well and let steam dry in a colander for a few minutes.
  3. Return drained sweet potatoes to the pot or a large mixing bowl. Add 4 tablespoons (55g) of butter and mash until smooth (leave a few small chunks if desired). Let cool for about 5 minutes.
  4. To the mashed sweet potatoes, add brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Stir until well combined.
  5. In a medium bowl, combine chopped pecans, flour, and remaining 2 tablespoons (30g) butter cut into small pieces. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs.
  6. Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan crumble evenly over the top without pressing it down.
  7. Bake for 30-35 minutes until edges are bubbly and topping is golden brown. If using marshmallows, sprinkle them on top during the last 5 minutes of baking.
  8. Let the casserole rest for 5-10 minutes before serving.

Notes

For best results, don’t skip steaming the potatoes after draining to avoid a watery casserole. Use room temperature eggs to prevent lumpy texture. Toast pecans lightly for extra crunch. If making ahead, assemble without crumble, refrigerate, add crumble before baking, and increase baking time by 10 minutes. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: sweet potato casserole, pecan crumble, southern recipe, Thanksgiving side, comfort food, easy casserole

Find it online: https://cookluma.com/best-southern-sweet-potato-casserole-with-pecan-crumble/