Ultimate Southern Sweet Potato Casserole with Pecan Crumble
Author:asmahane
Total Time:1 hour
Yield:8 servings 1x
Description
Southern sweet potato layered with brownsugar mash topped by crunchy pecan crumble buttery notes simple prep makeahead option for holiday dinners
Ingredients
Scale
4–5 medium sweet potatoes (about 3 pounds) — firm, orange-fleshed (Beauregard or Garnet)
6 tablespoons unsalted butter, divided (use salted butter and reduce added salt by ¼ tsp if desired)
½ cup light brown sugar, packed (coconut sugar can be used)
2 large eggs (or 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water)
¼ cup milk or heavy cream (or almond/oat milk for dairy-free)
1 teaspoon vanilla extract (or orange zest)
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup pecans, chopped (or walnuts/almonds)
½ cup all-purpose flour (or almond flour / gluten-free oat flour)
½ cup old-fashioned oats (optional)
¼ cup dark brown sugar (for crumble)
2–3 tablespoons maple syrup (optional)
Instructions
Prep the potatoes: Peel and cut sweet potatoes into 1–2″ cubes. Place in a pot, cover with cold water, salt lightly, bring to a boil and simmer until very tender, about 15–20 minutes. Drain well.
Mash until silky: Return drained potatoes to the hot pot off the heat to dry slightly for a minute. Add 4 tablespoons butter, brown sugar, eggs, milk, vanilla, cinnamon, and salt. Mash with a hand masher or electric mixer until smooth and creamy; leave a little texture if desired. Taste and adjust sweetness or salt. Stir in maple syrup or orange zest if using.
Assemble the base: Spoon the sweet potato mixture into a greased 9×13-inch baking dish and smooth the top so it’s roughly 1–1.5″ deep.
Make the pecan crumble: In a bowl, combine chopped pecans, flour, oats (if using), dark brown sugar, a pinch of salt, and the remaining 2 tablespoons butter cut into small pieces. Rub the butter into the dry ingredients with your fingers or a pastry cutter until the mixture is clumpy and holds when pressed.
Top and bake: Scatter the pecan crumble evenly over the sweet potato layer. Bake in a preheated 350°F (175°C) oven for 25–30 minutes, until filling bubbles at the edges and topping is golden-brown. For extra-toasty finish, broil 1–2 minutes—watch closely.
Rest and serve: Let the casserole cool 5–10 minutes to set slightly. Slice or scoop and serve warm; garnish with whole pecans or orange zest if desired.
Notes
A classic Southern-style sweet potato casserole topped with a buttery pecan crumble — caramelized brown sugar, warm cinnamon, and toasty pecans make this an easy, crowd-pleasing side or sweet finish for holidays and family dinners.
