I love creating delightful twists on classic recipes, and my Sweet Potato Casserole With Crunchy Pecan Topping is no exception. Using tender sweet potatoes, melted butter, granulated and brown sugars, and chopped pecans, this dish balances a creamy base with a satisfying, crunchy finish. Stay with me for more details on how to bring this recipe to life.

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I’ve been messing around with sweet potatoes in my kitchen for a while and finally landed on this crazy awesome recipe. I mixed 4 large sweet potatoes, peeled and cubed, with a bit of granulated sugar, two lightly beaten eggs and some melted unsalted butter.

Then, I added a splash of evaporated milk and a teaspoon of vanilla extract to bring everything together. This recipe reminds me a bit of those iconic casseroles like one you might hear about from Bruce’s or even a nod to that bourbon-infused version some folks rave about.

When I made it, the tender and creamy mash paired up perfectly with a butter pecan streusel topping made with chopped pecans, brown sugar, all-purpose flour and some more melted butter. The crunchy topping really adds a twist to what you’d expect out of a traditional sweet potato casserole.

Trust me, once you try this, you’ll be hooked. Enjoy experimenting in your kitchen!

Why I Like this Recipe

1. I love how the sweet potatoes turn out super creamy and tender after boiling, it just makes the dish feel really comforting.
2. The way the butter pecan crumble topping adds a crunchy, buttery texture makes each bite interesting and tasty.
3. I really dig that this recipe is easy enough to follow, but it still brings out a bunch of delicious flavors that really make it stand out.
4. Every time I make it, the whole kitchen smells amazing and reminds me of cozy family dinners.

Ingredients

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Sweet potatoes: Rich in fiber and vitamin A, they bring natural sweetness and a creamy texture.
Unsalted butter: Adds smooth richness and essential fat for flavor without overpowering other ingredients.
Granulated sugar: Creates balance by adding sweetness and enhancing the casserole comforting flavor profile.
Eggs: Provide protein and help bind the mixture, adding structure to our casserole.
Pecans: Offer crunch and healthy fats while contributing to that signature butter pecan flavor.
Brown sugar: Adds a deeper caramel note that enhaces the overall buttery sweetness in every bite.
Vanilla extract: Imparts a subtle, warm note that amplifies the pudding like quality of the dish.
Evaporated milk: Offers creaminess with protein and calcium to enrich the consistency.

Ingredient Quantities

4 large sweet potatoes, peeled and cubed (about 4 cups mashed)

1/2 cup unsalted butter, melted (divided use)

1/2 cup granulated sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1/2 cup evaporated milk

1/4 teaspoon salt

1 cup chopped pecans

1/2 cup packed brown sugar

1/3 cup all-purpose flour

1/3 cup unsalted butter, melted (for the topping)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inch casserole dish.

2. Boil the 4 large peeled and cubed sweet potatoes in water until they are really tender, about 15 to 20 minutes. Drain and mash until smooth (you want about 4 cups mashed).

3. In a large bowl, mix the mashed sweet potatoes with 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, 2 lightly beaten eggs, 1 teaspoon vanilla extract, 1/2 cup evaporated milk, and 1/4 teaspoon salt. Stir well until everything is well combined.

4. Pour the sweet potato mixture into the prepared casserole dish and smooth the top with a spatula.

5. In a separate bowl, make the crumble topping by stirring together 1 cup chopped pecans, 1/2 cup packed brown sugar, and 1/3 cup all-purpose flour.

6. Pour in 1/3 cup melted unsalted butter (specifically for the topping) into the pecan mixture. Stir until it forms a crumbly texture.

7. Evenly sprinkle the butter pecan crumble topping over the sweet potato mixture in the dish.

8. Bake in your preheated oven for 30 to 35 minutes, until the topping is golden and the casserole is bubbling. Let it cool a few minutes before serving. Enjoy!

Equipment Needed

1. Oven for preheating at 350°F
2. 9×13 inch casserole dish for baking (needs greasing)
3. Large pot for boiling the cubed sweet potatoes
4. Colander to drain the water after boiling the potatoes
5. Peeler for peeling the sweet potatoes
6. Knife to chop and cube the sweet potatoes
7. Large mixing bowl for mashing and mixing the sweet potatoes with butter, sugar, eggs, vanilla extract, evaporated milk, and salt
8. Measuring cups and spoons to accurately measure all the ingredients
9. Spatula to smooth the sweet potato mixture in the casserole dish
10. Secondary bowl to mix the pecan crumble topping with brown sugar and flour using the melted butter

FAQ

Can I use yams instead of sweet potatoes?

Sure, you can, but the flavor might be a bit different. Yams are usually a bit sweeter, so adjust the sugar if needed.

Do I need to mash the sweet potatoes until they’re totally smooth?

Nah, you don’t have to. Some folks like a bit of texture in theirs, so feel free to leave a few small chunks if you like.

Can I prep the casserole ahead of time?

Yes you can! Prepare it ahead then refrigerate and pop it in the oven when you’re ready. Just note that the topping might lose a bit of its crunch if kept too long.

What should I do if I don’t have evaporated milk?

You can substitute with regular whole milk, though it might be less rich. Another option is to simmer whole milk to reduce it a bit for a similar consistency.

How do I know when the butter pecan crumble topping is done?

Look for a light golden brown color and a firm, crunchy texture. Keep an eye on it towards the end of baking so it doesn’t overbrown.

The Best Sweet Potato Casserole With Butter Pecan Crumble Topping Recipe Substitutions and Variations

If you cant find sweet potatoes, you can use yams instead; they’ll work fine in the mash.
You can swap unsalted butter with an equal amount of margarine or even coconut oil if you’re looking for a different flavor.
If you dont have evaporated milk, heavy cream or even coconut milk diluted with water can be a good substitute.
For the chopped pecans, walnuts makes a good alternative, though the taste will change slightly.
Instead of granulated sugar, you might try using honey or maple syrup, but reduce any added liquid a bit if you do.

Pro Tips

1. Try to toast the pecans in a dry pan for a couple minutes before mixing em in the topping. It really boosts the flavor and adds a yummy crunch.
2. Make sure you don’t overmix the sweet potatoes when you’re combining the ingredients. Overmixing can make the texture too mushy and not as smooth as you’d like it.
3. If you want a little twist, add a pinch of cinnamon or nutmeg to the sweet potato mix. It gives the dish a bit more warmth and depth in flavor.
4. Let the casserole sit for a few minutes after it comes out of the oven instead of digging in right away. It helps everything set a bit and makes serving easier.