There’s something about sweet potato casserole that feels like a hug on a plate — creamy, cozy, and perfectly sweet without being over the top. This version is more than just a holiday favorite in our house — it’s part of our story.
Years ago, I brought this dish to a Friendsgiving where my now-husband was also a guest. I didn’t know it at the time, but after that night (and a few helpings of this casserole), he asked me out on our first date. He still jokes that this recipe should be called the “Marry Me Sweet Potato Casserole.” Whether it’s truly magical or just that good, it’s been on our holiday table ever since.
Smooth, buttery sweet potatoes are topped with a crisp, cinnamon-pecan crumble that bakes until golden and caramelized. It’s everything you want on your Thanksgiving table — comforting, nostalgic, and a little bit special.
Why You’ll Love It
• Classic, comforting flavor: Sweet potatoes, brown sugar, and cinnamon come together for that nostalgic holiday taste.
• Crispy, buttery topping: The pecan crumble adds the perfect texture contrast – buttery, nutty, and just the right amount of sweet.
• Simple ingredients, big flavor: Nothing fancy, just real ingredients that make this dish shine.
• A story to share: It’s a casserole with heart — a little love baked right in.
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Ingredients
For the casserole:
• 4–6 sweet potatoes, depending on size
• ½ cup butter
• 2 eggs
• ½ cup half and half
• 1 tablespoon vanilla
• ½ cup sugar
For the topping:
• ½ cup flour
• ¾ cup brown sugar
• ½ cup butter, cold and diced
• 1 cup chopped pecans
• ½ teaspoon salt
• 1 teaspoon cinnamon
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Instructions
1. Prepare the sweet potatoes:
Peel and roughly chop the sweet potatoes. Boil them in a large pot of salted water until fork-tender.
2. Mash and mix:
Drain and transfer to a large bowl. Mash the sweet potatoes until smooth, then stir in butter, eggs, sugar, half and half, and vanilla until fully combined.
3. Assemble the casserole:
Pour the sweet potato mixture into a greased 9×13-inch baking dish and spread evenly.
4. Make the topping:
In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Cut in the cold butter with a fork or your fingers until crumbly. Stir in the chopped pecans.
5. Bake:
Sprinkle the topping evenly over the sweet potato mixture. Bake at 350°F for 35-40 minutes, or until the top is golden and crisp.
6. Serve warm:
Let cool and set for about 10 minutes. The topping will be crunchy, the inside creamy — a true crowd-pleaser for any gathering.
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Hosting Tip
This casserole can be made a day ahead! Assemble it fully (without baking), cover, and refrigerate. When ready to serve, bake as directed — it’s a perfect make-ahead side for Thanksgiving or Friendsgiving.
Sweet Potato Casserole with Pecan Crumble
Ingredients
For the casserole:
- 4 –6 sweet potatoes depending on size
- ½ cup butter
- 2 eggs
- ½ cup half and half
- 1 tablespoon vanilla
- ½ cup sugar
For the topping:
- ½ cup flour
- ¾ cup brown sugar
- ½ cup butter cold and diced
- 1 cup chopped pecans
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
Prepare the sweet potatoes:
- Peel and roughly chop the sweet potatoes. Boil them in a large pot of salted water until fork-tender.
Mash and mix:
- Drain and transfer to a large bowl. Mash the sweet potatoes until smooth, then stir in butter, eggs, sugar, half and half, and vanilla until fully combined.
Assemble the casserole:
- Pour the sweet potato mixture into a greased 9x13-inch baking dish and spread evenly.
Make the topping:
- In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Cut in the cold butter with a fork or your fingers until crumbly. Stir in the chopped pecans.
Bake:
- Sprinkle the topping evenly over the sweet potato mixture. Bake at 350°F for 35-40 minutes, or until the top is golden and crisp.
Serve warm:
- Let it cool and set for about 10 minutes. The topping will be crunchy, the inside creamy — a true crowd-pleaser for any gathering.
