A creamy, sweet side dish made from mashed sweet potatoes and topped with a brown sugar‑pecan crumble — this is one of those Southern classics I love serving at holiday dinners or any time I want a cozy, comforting side. The warm, velvety base combined with that crunchy, buttery topping is always a crowd favorite.
Why You’ll Love This Recipe
I love this casserole because it delivers a perfect balance of flavors and textures. It’s sweet without being overpowering, and the pecan crumble adds a delightful crunch to the silky smooth sweet potatoes. It’s easy to make ahead, simple to bake, and fits right into any holiday spread. Plus, the ingredients are pantry-friendly and the process is super straightforward.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
29 oz (≈ 820 g) can sweet potatoes, drained
½ cup (113 g) butter, melted
⅓ cup (80 mL) milk
¾ cup (150 g) granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
For the topping:
5 tablespoons butter, melted
⅔ cup (140 g) brown sugar
⅔ cup (85 g) all‑purpose flour
1 cup (≈ 100 g) chopped pecans
Directions
I start by preheating the oven to 350 °F (175 °C).
In a large bowl, I mash the drained sweet potatoes until smooth.
Then I stir in the melted butter, milk, granulated sugar, beaten eggs, and vanilla, mixing until fully combined.
I spread this sweet potato mixture into an 8‑inch square (2‑quart) baking dish.
For the topping, I combine the melted butter, brown sugar, flour, and chopped pecans in a separate bowl until it forms a crumble.
I sprinkle the topping evenly over the sweet potato layer.
Then I bake it uncovered for 30 to 40 minutes, or until the topping is golden brown.
I let it cool for at least 15 minutes before serving — it sets up beautifully as it cools.
Servings and timing
This recipe makes about 10 servings. Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Variations
I sometimes swap the canned sweet potatoes for fresh ones — just cook them until they’re very soft, drain, and mash. If I’m out of pecans or want a different crunch, I might use walnuts or even a pecan-free crumble. For a less sweet version, I reduce the sugar in the filling slightly and the topping still makes it indulgent. I’ve also tried adding a hint of cinnamon or nutmeg to the mix for a cozy spice touch.
storage/reheating
I store any leftovers covered in the fridge for up to 3 days. When reheating, I warm it in the oven at 300°F until heated through so the topping stays crisp. If I freeze the casserole, I skip the topping and add it fresh when I’m ready to reheat — that way, it doesn’t get soggy.
FAQs
How do I make this ahead of time?
I prep the sweet potato mixture and the crumble separately. I store both in the fridge and assemble them just before baking. That way, the topping stays fresh and crunchy.
Can I use fresh sweet potatoes instead of canned?
Yes, I often do. I peel and cook fresh sweet potatoes until tender, then mash them and continue with the recipe as usual.
Is it possible to make this casserole nut-free?
Definitely. I just skip the pecans or replace them with oats or seeds for texture. The crumble still turns out delicious.
Can I freeze the entire casserole?
Yes, but I recommend freezing just the base without the topping. When I’m ready to bake, I thaw it, add the crumble, and bake as directed.
What can I serve this with?
This casserole pairs beautifully with roasted meats like turkey. I also love it alongside savory sides like green beans or stuffing.
Conclusion
This Southern sweet potato casserole with pecan crumble is the ultimate comfort food — rich, creamy, crunchy, and just the right amount of sweet. I keep coming back to it for holidays, potlucks, and any time I want to bring warmth and nostalgia to the table. It’s simple, satisfying, and always gets rave reviews.
