Sweet potato casserole with crispy pecan crumble Recipe
Sweet potato casserole is a classic on the American Thanksgiving table – a sweet baked sweet potato dish usually served alongside the turkey. In this version, instead of marshmallows on top there is a crunchy pecan crumble that’s a bit like a cake topping. The flavor sits somewhere between dessert and side dish, so you can happily eat it in both roles.
United States
Difficulty: Easy
🍽️
Dinner
🍰
Dessert
🎉
Party
🌿
Mild
Sweet
Warming
Nutty
Filling
Crunchy
Prep Time
25 min
Cook Time
35 min
Total Time
60 min
Servings
6
Ingredients
- sweet potatoes weight after peeling - 900 g
- butter melted, divided into two parts - 80 g
- brown sugar for the sweet potato mixture - 80 g
- milk - 80 ml
- egg beaten - 2 piece
- vanilla extract - 1 teaspoon
- salt - 0.25 teaspoon
- wheat flour for the crumble - 60 g
- brown sugar for the crumble - 60 g
- pecans chopped, for the crumble - 80 g
- ground cinnamon for the crumble - 0.5 teaspoon
Main Ingredient:
sweet potatoes
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish about 20×30 cm with butter.
- Peel the sweet potatoes, cut into large pieces and place in a pot. Cover with cold water, add a pinch of salt and bring to the boil. Cook for 15–20 minutes, until very soft – a fork should slide in without resistance.
- Drain the sweet potatoes and set aside for 2–3 minutes to steam dry. Then mash them with a masher into a smooth purée without large lumps.
- Add half of the melted butter, 80 g brown sugar, the milk, beaten egg, vanilla and salt to the warm sweet potatoes. Mix thoroughly until the mixture is smooth and creamy.
- Transfer the sweet potato mixture to the prepared baking dish and smooth the surface.
- Make the crumble: in a bowl, mix the flour, 60 g brown sugar, cinnamon and chopped pecans. Add the remaining melted butter and mix with a fork until moist crumbs form.
- Sprinkle the crumble evenly over the sweet potato mixture.
- Place the dish in the oven and bake for 30–35 minutes, until the top is golden and crisp and the sweet potato layer is bubbling slightly around the edges.
- Let the casserole rest for 10–15 minutes before serving so it can set a little and won’t burn your mouth.
Storage
In fridge:
4 days
Freezing:
Yes
Store covered in the fridge for up to 3 days. Reheat individual portions in the oven or microwave; if you want to refresh the crunch, warm briefly under the grill/broiler.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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