Pecan-Crumble Sweet Potato Casserole
Silky mashed sweet potatoes under a crunchy brown sugar pecan crumble. No marshmallows needed.

Silky mashed sweet potatoes under a crunchy brown sugar pecan crumble. No marshmallows needed. This one takes 1 hr 30 min start to finish and serves 10. It earned a spot in our Thanksgiving deck because the steps are simple and the ingredients are easy to find.
Why you'll love it
- Ready in 1 hr 30 min
- Everyday ingredients, most of them already in your pantry
- Tagged: thanksgiving, holiday, vegetarian, make-ahead
Holiday food safety: thaw turkey in the fridge, cook it to 165°F (74°C), bake stuffing in its own dish, and refrigerate leftovers within 2 hours. Use leftover turkey within 3 to 4 days or freeze it.
Gear for this recipe
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- 9x13-inch ceramic baking dishCasseroles, bakes and desserts.Check price →
Pecan-Crumble Sweet Potato Casserole
Ingredients
- 4 lb sweet potatoes (about 5 large)
- 1/4 cup butter, melted
- 1/3 cup milk
- 2 large eggs
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup chopped pecans, for the topping
- 1/2 cup brown sugar, for the topping
- 1/3 cup all-purpose flour, for the topping
- 3 tbsp cold butter, cubed, for the topping
Instructions
- Heat the oven to 400°F (200°C). Prick the sweet potatoes and bake 45 to 60 minutes until very soft. Lower the oven to 350°F (175°C).
- Scoop the flesh into a bowl and mash with the melted butter, milk, eggs, brown sugar, vanilla, cinnamon and salt until smooth.
- Spread in a buttered 9x13-inch or 2-quart baking dish.
- Rub the topping ingredients together with your fingers until crumbly, then scatter over the potatoes.
- Bake 25 to 30 minutes until the topping is golden and crisp.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.



