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Easy Pecan Crumb Sweet Potatoes Recipe

Easy Pecan Crumb Sweet Potatoes

Creamy brown sugar sweet potatoes are baked beneath a buttery pecan crumb topping until hot, golden, and crunchy. This make-ahead-friendly casserole serves 8.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Sweet Potato Filling
  • 3 pounds, or about 4 cups mashed Sweet potatoes, peeled and cubed, or mashed cooked sweet potatoes
  • 1/2 cup Packed light brown sugar
  • 1/2 cup Unsalted butter, melted
  • 1/2 cup Milk or evaporated milk
  • 2 eggs Large eggs, lightly beaten
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt
Pecan Crumb Topping
  • 1 cup Chopped pecans
  • 1/2 cup All-purpose flour
  • 1/2 cup Packed light brown sugar
  • 1/4 cup Unsalted butter, melted
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9 x 13-inch baking dish.
  2. Cook peeled, cubed sweet potatoes in boiling salted water for about 15-20 minutes, until very tender. Drain thoroughly and mash; alternatively, bake the sweet potatoes at 400°F for about 45-60 minutes, then peel and mash.
  3. Let the mashed sweet potatoes cool slightly. Stir in the brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
  4. Spread the sweet potato mixture evenly in the prepared baking dish.
  5. Combine the chopped pecans, flour, brown sugar, salt, and melted butter in a bowl. Mix just until coarse crumbs form.
  6. Sprinkle the pecan crumb mixture evenly over the sweet potato filling.
  7. Bake for 30-35 minutes, until the filling is hot and the topping is golden brown. Rest for 5-10 minutes before serving.

Notes

Drain boiled sweet potatoes very well because excess water can make the casserole loose. Roasting produces a richer, less watery filling. Do not overmix the pecan topping; uneven crumbs bake up crunchier. The casserole can be assembled up to one day ahead and refrigerated. If baking directly from the refrigerator, add approximately 10-15 minutes to the baking time.