Sweet Potato Casserole with Pecan-Brown-Butter Crumble
Sweet potato casserole with pecan-brown-butter crumble is a delightful dish that’s perfect for any gathering. Creamy sweet potatoes topped with a crunchy pecan crumble create an irresistible combination that is both comforting and visually stunning. This recipe guarantees a crowd-pleaser, making it an essential addition to your holiday table or any special occasion. With its warm flavors and beautiful presentation, this casserole will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, divided
- 3/4 cup brown sugar
- 1 cup chopped pecans
- 1 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 2 large eggs
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C).
- Boil sweet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash until smooth.
- In a bowl, mix mashed sweet potatoes with 1/4 cup melted butter, brown sugar, cinnamon, vanilla extract, milk, and eggs until creamy.
- In a small saucepan, brown the remaining butter over medium heat for about 5 minutes. Stir in chopped pecans and a pinch of salt.
- Spread the sweet potato mixture into a greased baking dish and top with the pecan crumble.
- Bake for 30-35 minutes or until the topping is golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Feel free to add mini marshmallows on top for extra sweetness. You can substitute pecans with walnuts if desired. Store leftovers in the fridge for up to five days; reheat at 350°F for optimal texture.