Sweet Potato Casserole with Butter Pecan Crumble Topping
Indulge in the delightful flavors of this Sweet Potato Casserole with Butter Pecan Crumble Topping. Creamy, mashed sweet potatoes form the perfect base, enhanced by the sweet and nutty crunch of a buttery pecan topping. This dish is not only a comforting side but also a versatile addition to any festive occasion, from Thanksgiving dinners to cozy family gatherings. Easy to prepare and irresistibly delicious, it’s bound to be a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Sides
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 pounds sweet potatoes
- 2 large eggs
- 1/4 cup unsalted butter
- 1/2 cup unsweetened cashew milk
- 1/2 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon cinnamon (optional)
- 5 tablespoons melted unsalted butter (for topping)
- 2/3 cup light brown sugar (for topping)
- 1/2 cup all-purpose flour (for topping)
- 1/4 teaspoon salt (for topping)
- 1 cup pecan halves
Instructions
- Boil diced sweet potatoes until tender, about 15-20 minutes. Drain and return to pot.
- Mash sweet potatoes until smooth, then mix in softened butter, cashew milk, brown sugar, granulated sugar, eggs, vanilla extract, salt, nutmeg, and cinnamon until combined.
- Preheat oven to 350°F (175°C).
- In another bowl, combine melted butter, brown sugar, flour, and salt for topping; stir in pecans.
- Spread the sweet potato mixture in a baking dish and top with the pecan crumble.
- Bake for 60 minutes or until golden brown on top.
Nutrition
- Serving Size: 1/8 casserole (approximately 200g)
- Calories: 569
- Sugar: 38g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 70mg