Sweet Potato Casserole with Pecan Crumble
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.
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.
Notes
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.