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Easy Southern Sweet Potato Casserole with Pecan Crunch

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This Easy Southern Sweet Potato Casserole with Pecan Crunch is a quick and delicious side dish perfect for weeknights or holidays. It features a silky sweet potato filling topped with a crunchy, buttery pecan crumble.

Ingredients

Scale
  • 3 large or 4 medium sweet potatoes (about 2 pounds) or two 15-ounce cans sweet potatoes, drained
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup milk (whole or 2%)
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed (for topping)
  • 4 tablespoons unsalted butter, cold, cut into small cubes
  • 1 pinch salt (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. If using fresh sweet potatoes, peel and cut into 1-inch chunks. Boil in water until fork-tender, about 15-20 minutes. Drain well. If using canned, drain. Mash sweet potatoes in a large bowl until mostly smooth. Let cool slightly.
  3. To the mashed sweet potatoes, add melted butter, 1/2 cup brown sugar, eggs, vanilla, 1/2 teaspoon salt, cinnamon, nutmeg, and milk. Stir until well combined and creamy.
  4. In a medium bowl, combine flour, 1/2 cup brown sugar, and a pinch of salt. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse sand with some pea-sized butter pieces. Gently stir in chopped pecans.
  5. Pour sweet potato filling into prepared dish and spread evenly. Sprinkle pecan crumble evenly over the top.
  6. Bake for 25-30 minutes, until filling is set and topping is golden brown. If topping browns too quickly, tent with foil for last 10 minutes.
  7. Let rest on a wire rack for at least 10 minutes before serving.

Notes

For a vegan version, use vegan butter and flax eggs. For gluten-free, use a 1:1 gluten-free flour blend. To make ahead, assemble without baking and refrigerate up to 24 hours; add 10-15 minutes to baking time. Leftovers keep in the fridge for up to 4 days.

Nutrition

Keywords: sweet potato casserole, pecan crunch, southern side dish, holiday side, easy casserole

Find it online: https://willarecipes.com/easy-southern-sweet-potato-casserole-with-pecan-crunch/