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Home Sweet potato casserole with pecan crumble

Sweet potato casserole with pecan crumble

Name: Sweet potato casserole with pecan crumble
Prep time: 30 min
Total time: 1 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 kg sweet potatoes; 50 g butter; 2 eggs; 100 ml milk; 50 g light brown sugar; 1 tsp cinnamon; 1 pinch of salt; 75 g all-purpose flour (crumble); 75 g light brown sugar (crumble); 50 g cold butter (crumble); 100 g pecans, coarsely chopped

Gepubliceerd op 6 november 2026

Thanksgiving Christmas Side dish Sweet potato Casserole American Vegetarian Easy

Sweet potato casserole is one of the most popular Thanksgiving side dishes. Creamy, slightly sweet mashed sweet potato with butter, cinnamon and a little brown sugar, topped with a crunchy pecan crumble. In the oven the top turns golden and crisp while the mash beneath stays soft and airy. It’s sweet and savory at the same time and pairs perfectly with turkey and gravy. Also lovely as a side for Christmas.

Recipe

Sweet potato casserole with pecan crumble

Creamy sweet potato puree with cinnamon, baked with a crunchy pecan and brown sugar crumble.

Course	Side dish
Kitchen	American
Servings	8 servings

Preparation time

Preparation time	30 min
Time in oven	30 min
Total	1 hour

Equipment

Baking dish 30 x 20 cm
Cooking Pot
Potato masher
Mixing bowl

Ingredients

1 kg sweet potatoes
50 g butter
2 eggs
100 ml milk
50 g light brown sugar
1 tsp cinnamon
1 pinch of salt
75 g all-purpose flour (crumble)
75 g light brown sugar (crumble)
50 g cold butter (crumble)
100 g pecans, coarsely chopped

Prepare

Peel the sweet potatoes and cut them into cubes. Cook them in salted water for 15 minutes until tender, then drain.
Preheat the oven to 180 °C and grease a baking dish of about 30 x 20 cm.
Mash the sweet potatoes with the butter. Stir in the eggs, milk, light brown sugar, cinnamon and salt until you have a smooth puree.
Spoon the puree into the baking dish and smooth the surface.
Make the crumble: rub the flour, light brown sugar and cold butter together with your fingertips until crumbly, then mix in the pecans. Sprinkle the crumble over the puree.
Bake the casserole for 25 to 30 minutes at 180 °C until the crumble is golden brown and crisp.

Cooking mode Prevents your screen from going to sleep

Marshmallows or pecans? In America there are two camps: one half tops the sweet potato casserole with a layer of marshmallows that melt golden in the oven, the other half swears by a pecan and brown sugar crumble. Want to try the marshmallow version? Skip the crumble, bake the puree for 20 minutes, then scatter 150 grams of mini marshmallows on top and bake another 5 to 10 minutes until they’re golden. Keep a close eye on them, as they burn quickly.

Make-ahead: you can prepare the puree a day in advance and keep it covered in the baking dish in the fridge. Make the crumble separately and store that in the fridge as well. Sprinkle the crumble on just before baking so it stays crisp, and bake the dish 10 minutes longer because it goes into the oven cold. Leftovers are nice reheated the next day, or cold like a sweet pudding.

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