The Best Sweet Potato Casserole With Butter Pecan Crumble Topping Recipe

I made my Best Sweet Potato Casserole using smooth, tender sweet potatoes combined with melted butter, eggs, milk, and a hint of cinnamon and vanilla. A buttery streusel topping with coarsely chopped pecans and a mix of sugars delivers a delightful crunch that balances every creamy bite perfectly.

I’ve been experimenting in the kitchen and finally landed on the best sweet potato casserole that I know of. This recipe features about 3 pounds of tender, cubed sweet potatoes baked to perfection then mixed with 1/2 cup melted unsalted butter, granulated sugar, and brown sugar.

I add 2 lightly beaten eggs, 1/2 cup milk, a teaspoon of vanilla extract, 1/2 tsp salt and 1/2 tsp cinnamon to bring out a subtle spice that really elevates the dish. What makes it extra special is the crunchy pecan crumble topping – a perfect mix of 1/2 cup all-purpose flour, 3/4 cup brown sugar and a generous cup of coarsely chopped pecans.

The streusel-like topping gives you that buttery crisp bite that contrasts beautifully with the creamy potatoes. It reminds me of some classic casserole recipes but with my own twist that makes it truly unforgettable.

Enjoy crankin it up in your own kitchen!

Why I Like this Recipe

I like this recipe because the sweet potatoes come out real tender and creamy, which makes every bite feel comforting. I love that the crunchy pecan topping adds a sweet, buttery crunch that makes the dish extra special. I appreciate how the mix of sugars and spices give it a perfect balance of sweet and a touch of spice, which reminds me of my favorite holiday treats. Plus, it’s really easy to put together even on a busy day, so I can always count on it to impress my family.

this is the best sweet potato casserole ever, no lie! the sweet potatoes get all soft and creamy when i mash them, and the pecan crumble topping gives it this cool, buttery crunch that just makes it amazing. i love how all the sugars and spices mix together to make something that’s both sweet and a bit spicy. it’s a dish that always brings good vibes, and i feel like i made something extra special every time i whip it up.

Ingredients

• Sweet potatoes add fiber, vitamins, and a natural, moist, earthy sweetness to the casserole.
• Unsalted butter provides rich flavor, smooth texture, and helps blend all ingredients together.
• Brown sugar delivers deep caramel flavor while adding moisture and sweetness to the mix.
• Eggs act as a binding agent and enrich the casserole with a bit of protein.
• Milk makes the mixture creamier and adds lightness to the sweet flavor.
• Vanilla extract intensifies sweet warmth and rounds out the dish overall flavor.
• Pecans add crunch, healthy fats, and a nutty depth that creates contrast in texture.

Ingredient Quantities

• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted (divided – half for the sweet potato mixture and half for the topping)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed (for the sweet potato mixture)
• 2 large eggs, beaten lightly
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup all-purpose flour (for the pecan crumble topping)
• 3/4 cup brown sugar, packed (for the topping)
• 1 cup pecans, coarsely chopped

How to Make this

1. Preheat oven to 350°F and grease a 9×13 baking dish.

2. Put the cubed sweet potatoes in a large pot, cover with water, and bring to a boil; cook until they’re tender, about 15-20 minutes, then drain.

3. Mash the sweet potatoes in a big bowl until they are nice and creamy.

4. Stir in half of the melted butter, the granulated sugar, 1/2 cup packed brown sugar, the lightly beaten eggs, milk, vanilla extract, salt, and cinnamon. Mix it all well.

5. Spread the sweet potato mixture evenly into your prepared baking dish.

6. In another bowl, mix together the all-purpose flour, the remaining melted butter, 3/4 cup packed brown sugar, and the coarsely chopped pecans until you get a crumbly topping.

7. Sprinkle the pecan crumble topping evenly over the sweet potatoes.

8. Bake in the preheated oven for 30-35 minutes, or until the topping looks a bit crisp and caramelized.

9. Remove from the oven and let it cool for a few minutes before serving. Enjoy this delicious twist on a classic favorite!

Equipment Needed

1. Oven – for preheating to 350°F
2. 9×13 baking dish – to grease and bake the dish
3. Large pot – to boil the sweet potatoes
4. Colander – to drain the boiled sweet potatoes
5. Big mixing bowl – to mash the sweet potatoes and combine the ingredients
6. Potato masher (or a fork if you dont have one) – for mashing the potatoes
7. Measuring cups and spoons – for accurately measuring ingredients like sugars, butter, and spices
8. Second bowl – to mix up the pecan crumble topping
9. Mixing utensils – like a spoon or whisk for stirring your mixtures
10. Rubber spatula – to evenly spread the sweet potato mixture in your baking dish

FAQ

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

• If you dont have unsalted butter, you can use equal parts coconut oil. It adds a slight tropical flavor which is pretty cool.
• If you prefer a dairy-free option, try swapping the milk with almond milk or oat milk, you’ll still get a creamy texture.
• If you dont have eggs or want a vegan option, mix 1 tablespoon flaxseed meal with 2.5 tablespoons water per egg and let sit for a few minutes before using.
• If you’re out of all-purpose flour for the topping, a gluten-free flour blend works good as a substitute.
• If you dont have brown sugar for the topping, you can mix granulated sugar with a splash of molasses to get a similar taste. Use about 1 tablespoon molasses per cup of granulated sugar.

Pro Tips

1. Try to cut the sweet potatoes into evenly sized cubes so they cook evenly; if some pieces are bigger than others, parts of your mash may turn out too lumpy or waterlogged.
2. When mashin those tubers, if you find it’s too thick, add a splash more milk or butter to smooth things out—but go easy because you don’t wanna lose that rich flavor.
3. For the pecan crumble topping, make sure you stir in the butter just until you get a crumbly texture; overmixing can kill all that nice, crunchy feel.
4. Let the dish cool for a few minutes once it comes out of the oven; it helps hold its shape better for serving and gives time for all those flavors to settle real good.