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Creamy Sweet Potato Casserole with Pecan Crumble

creamy sweet potato casserole with pecan crumble - featured image
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This creamy sweet potato casserole features a silky sweet potato base and a crisp, nutty pecan crumble topping. It’s an easy, comforting holiday side dish that’s perfect for festive gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/4 cup unsalted butter, melted
  • 1/2 cup whole milk (or almond milk for dairy-free)
  • 1/4 cup cream cheese, softened (optional)
  • 1/3 cup pure maple syrup (or honey)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon fine sea salt
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour (or oat flour for gluten-free)
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Place peeled, chopped sweet potatoes in a large saucepan. Cover with cold water and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
  3. Drain sweet potatoes well. Return to pot and mash until smooth. For ultra-creamy texture, use a hand mixer on low speed.
  4. Blend in melted butter, milk, cream cheese, maple syrup, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until light and fluffy. Add a splash more milk if mixture seems dry.
  5. Scrape sweet potato mixture into prepared baking dish and smooth the top with a spatula.
  6. In a separate bowl, combine chopped pecans, flour, brown sugar, melted butter, cinnamon, and a pinch of salt. Stir until coated and crumbly.
  7. Sprinkle pecan crumble evenly over sweet potato layer. Do not press down.
  8. Bake for 30-35 minutes until topping is golden brown and edges are bubbling. Tent loosely with foil after 20 minutes if topping browns too quickly.
  9. Remove from oven and let rest for 10 minutes before serving.
  10. Serve warm, optionally garnished with extra pecans or a dusting of cinnamon.

Notes

For gluten-free, use oat or almond flour in the crumble. For dairy-free, use almond milk and vegan butter, and omit or substitute cream cheese. You can assemble ahead and bake fresh. If the sweet potato mixture is watery, bake an extra 10 minutes uncovered. For extra crunch, broil the topping for 1-2 minutes at the end. Leftovers keep well in the fridge for up to 4 days or can be frozen before baking.

Nutrition

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

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