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–+ servings
Sweet Potato Casserole
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Sweet Potato Casserole with Pecan Brown Sugar Crumble

This easy sweet potato casserole recipe is sure to be one of your favorites with the delicious and crunchy pecan brown sugar topping. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 people
Calories 204kcal
Author Angela Allison
Cost 10

Ingredients

  • 2 ½ pounds sweet potatoes (yams)
  • ½ cup brown sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon kosher salt (add more to taste)

Topping

  • ½ cup brown sugar
  • ½ cup pecans, chopped
  • 2 tablespoons flour
  • 2 tablespoons butter, diced

Instructions

  • Preheat oven to 375 degrees. Peel sweet potatoes and cut into a large dice. Place in a large saucepan and cover with cold water. Bring to a boil, then reduce to simmer for about 10 minutes until sweet potatoes are fork tender. Drain and return to pot. 
  • Use a potato masher, ricer, or hand mixer to mash sweet potatoes to desired consistency. Add in remaining ingredients, through salt, and mix well. Pour mixture into a 9 x 9 inch baking dish or casserole dish. 
  • Crumble Topping. To make the topping, toss together the brown sugar, pecans, and flour. Add in the diced butter and use your hands to incorporate. Sprinkle the topping over the sweet potatoes. 
  • Bake, uncovered, for 30-35 minutes until bubbly and heated though. If the topping starts to get to dark during cooking, cover with foil or a lid. 

Video

Notes

You can make this entire dish ahead up to two days in advance and just bake before serving. 

Nutrition

Calories: 204kcal | Carbohydrates: 39g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 173mg | Potassium: 367mg | Fiber: 3g | Sugar: 22g | Vitamin A: 13472IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg