Sweet potato casserole with crispy pecan crumble Recipe
Sweet potato casserole is a classic on the American Thanksgiving table – a sweet baked sweet potato dish usually served alongside the turkey. In this version, instead of marshmallows on top there is a crunchy pecan crumble that’s a bit like a cake topping. The flavor sits somewhere between dessert and side dish, so you can happily eat it in both roles.
This sweet potato casserole combines a silky, fragrant sweet potato base with a buttery, nutty pecan crumble on top. It’s rich and comforting, yet simple to prepare, and works equally well as a festive side dish or a cozy dessert.
Chef's tips
Mash the sweet potatoes while they’re still hot – they become smoother and easier to combine with the other ingredients. If you prefer a lighter texture, you can whip the mixture briefly with a hand mixer. For extra flavor, lightly toast the pecans in a dry pan before adding them to the crumble.
How to serve
Serve warm or at room temperature. On a holiday table, place it next to roast turkey, gravy and cranberry sauce. For a dessert-style serving, add a dollop of whipped cream or a scoop of vanilla ice cream and a light dusting of cinnamon.
Ingredients
- sweet potatoes weight after peeling - 900 g
- butter melted, divided into two parts - 80 g
- brown sugar for the sweet potato mixture - 80 g
- milk - 80 ml
- egg beaten - 2 piece
- vanilla extract - 1 teaspoon
- salt - 0.25 teaspoon
- wheat flour for the crumble - 60 g
- brown sugar for the crumble - 60 g
- pecans chopped, for the crumble - 80 g
- ground cinnamon for the crumble - 0.5 teaspoon
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish about 20×30 cm with butter.
- Peel the sweet potatoes, cut into large pieces and place in a pot. Cover with cold water, add a pinch of salt and bring to the boil. Cook for 15–20 minutes, until very soft – a fork should slide in without resistance.
- Drain the sweet potatoes and set aside for 2–3 minutes to steam dry. Then mash them with a masher into a smooth purée without large lumps.
- Add half of the melted butter, 80 g brown sugar, the milk, beaten egg, vanilla and salt to the warm sweet potatoes. Mix thoroughly until the mixture is smooth and creamy.
- Transfer the sweet potato mixture to the prepared baking dish and smooth the surface.
- Make the crumble: in a bowl, mix the flour, 60 g brown sugar, cinnamon and chopped pecans. Add the remaining melted butter and mix with a fork until moist crumbs form.
- Sprinkle the crumble evenly over the sweet potato mixture.
- Place the dish in the oven and bake for 30–35 minutes, until the top is golden and crisp and the sweet potato layer is bubbling slightly around the edges.
- Let the casserole rest for 10–15 minutes before serving so it can set a little and won’t burn your mouth.
Storage
Store covered in the fridge for up to 3 days. Reheat individual portions in the oven or microwave; if you want to refresh the crunch, warm briefly under the grill/broiler.
This is one of those dishes that always surprises people who try it for the first time – they don’t expect a “side dish” to taste so much like dessert. I like to make it slightly less sweet so it fits better with the main course, and then let guests add extra sweetness with ice cream if they wish.
