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Crispy Sweet Potato Casserole with Pecan Crumble

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This easy holiday side dish features a creamy sweet potato base topped with a crunchy pecan crumble. It’s a crowd-pleaser perfect for Thanksgiving, Christmas, or any cozy gathering, with simple ingredients and irresistible texture.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into chunks
  • 1/3 cup unsalted butter, melted
  • 1/2 cup whole milk or half-and-half (or dairy-free alternative)
  • 2 large eggs, room temperature
  • 1/3 cup brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon (optional)
  • 1/4 tsp salt
  • 1 cup pecan halves or pieces, chopped
  • 1/2 cup old-fashioned oats
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • 1/4 tsp salt
  • Pinch of nutmeg (optional)
  • Mini marshmallows (optional)
  • Dried cranberries or chopped dried apricots (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Peel and cut sweet potatoes into chunks. Place in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until fork-tender but not falling apart. Drain well.
  2. Transfer sweet potatoes to a large mixing bowl. Mash until smooth using a potato masher or electric mixer. Add melted butter, milk, eggs, brown sugar, vanilla extract, cinnamon, and salt. Mix until fully combined and fluffy.
  3. Spread the sweet potato mixture evenly into a lightly greased 9×13-inch baking dish. Smooth the top with a spatula.
  4. In a separate bowl, combine chopped pecans, oats, flour, brown sugar, melted butter, and salt. Stir until crumbly.
  5. Sprinkle the pecan crumble evenly over the sweet potato layer. Gently press down with the back of a spoon for extra crunch.
  6. Bake uncovered for 30-35 minutes, until the topping is golden brown and crispy. The edges should be bubbling.
  7. Let casserole cool for 10 minutes before serving. For extra crispy topping, broil for 1-2 minutes at the end if desired.

Notes

For deeper flavor, roast sweet potatoes at 400°F for 30 minutes instead of boiling. Use almond flour and dairy-free milk for gluten-free and dairy-free adaptations. Bake uncovered for a crispy topping, and broil briefly for extra crunch. Casserole can be made ahead and refrigerated before baking. Leftovers freeze well and taste even better the next day.

Nutrition

Keywords: sweet potato casserole, pecan crumble, holiday side, Thanksgiving, Christmas, comfort food, easy casserole, gluten-free option, vegetarian, potluck

Find it online: https://yumyep.com/crispy-sweet-potato-casserole-with-pecan-crumble-easy-holiday-side/