Description
Sweet potato casserole with butter pecan crumble delights taste buds with creamy, luscious layers of comfort. Warm spices and crunchy pecan topping create a harmonious Southern-style dessert that draws family and friends closer around the holiday table.
Ingredients
Scale
Main Ingredients:
- 4 cups sweet potatoes, peeled and cubed (approximately 908 grams)
Sweeteners:
- 1/2 cup granulated sugar (100 grams)
Additional Ingredients:
- 1/2 cup milk (120 milliliters)
- 2 large eggs, lightly beaten
- 1/4 cup melted butter (57 grams)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Prepare a 9×13-inch baking vessel by coating with a thin layer of lubricant to prevent sticking.
- Submerge whole sweet potatoes in rapidly boiling water until fork-tender, approximately 15-20 minutes.
- Drain potatoes and allow to cool slightly before carefully peeling and transforming into a silky, uniform mash using a potato masher or electric mixer.
- Whisk together mashed sweet potatoes with granulated sugar, creamy milk, farm-fresh eggs, luxurious melted butter, fragrant vanilla extract, and a pinch of mineral salt until the mixture achieves a velvety, homogeneous consistency.
- Transfer the luscious sweet potato blend into the prepared baking dish, spreading evenly with a spatula.
- Craft the decadent topping by combining rich brown sugar, all-purpose flour, melted butter, and roughly chopped pecans, working the ingredients together until they form a delicate, crumbly texture.
- Generously distribute the pecan crumble across the sweet potato surface, ensuring complete and uniform coverage.
- Position the casserole in a preheated oven at 350°F and bake for 35-45 minutes, monitoring until the topping transforms into a golden-brown, crisp masterpiece.
- Remove from oven and allow to rest for 10 minutes, permitting the casserole to set and flavors to harmonize before serving.
Notes
- Choose medium-sized sweet potatoes with smooth, unblemished skin for the best texture and flavor.
- Boil sweet potatoes with skin on to preserve nutrients and prevent excess water absorption.
- Use room temperature eggs to ensure smooth mixing and even incorporation into the sweet potato base.
- For a lighter version, swap heavy cream or milk with Greek yogurt or almond milk to reduce calories.
- Create a gluten-free option by replacing regular flour with almond flour or gluten-free baking blend in the crumble topping.
- Toast pecans briefly before adding to the crumble to enhance their nutty flavor and create a more complex taste profile.
- Make ahead and refrigerate the casserole unbaked, then add the crumble topping just before baking to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 40 mg