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Best Easy Sweet Potato Casserole with Crunchy Pecan Crumble

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This sweet potato casserole features creamy roasted sweet potatoes topped with a buttery, crunchy pecan crumble. It’s a crowd-pleasing holiday side dish that’s quick and easy to prepare.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), scrubbed clean
  • 1/4 cup unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup whole milk or heavy cream
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup rolled oats (old-fashioned)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Pierce each sweet potato a few times with a fork. Place on the prepared baking sheet and roast for 45-60 minutes, until very tender. Let cool for about 10 minutes.
  3. While the potatoes roast, make the pecan crumble: In a medium bowl, whisk together flour, brown sugar, rolled oats, cinnamon, and salt. Add cold, cubed butter and work it into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Stir in chopped pecans. Refrigerate until needed.
  4. Once sweet potatoes are cool enough to handle, peel off the skins. Place the flesh in a large mixing bowl. Add melted butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, salt, and milk or cream. Mash until smooth.
  5. Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish. Spread the sweet potato filling evenly in the dish. Sprinkle the cold pecan crumble evenly over the top.
  6. Bake for 25-30 minutes, until the filling is set and the crumble is golden brown. Let rest for 5-10 minutes before serving.

Notes

Roast the sweet potatoes instead of boiling for better flavor and texture. Keep the crumble cold for a crunchier topping. The casserole can be assembled up to 24 hours ahead and refrigerated before baking. For a gluten-free version, use gluten-free flour and certified gluten-free oats. For a dairy-free version, use vegan butter and plant-based milk.

Nutrition

Keywords: sweet potato casserole, pecan crumble, Thanksgiving side dish, holiday recipe, easy sweet potato casserole

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