Description
Sweet Potato Casserole with Butter Pecan Crumble brings warmth to any table. This rich, creamy dish with a crunchy topping is a holiday must-have.
Ingredients
Scale
- Creamy Sweet Potato Base:
- 3 lbs sweet potatoes, scrubbed and pricked
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 large egg
- Flavor Boosters:
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- Butter Pecan Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1 cup chopped pecans
- Optional Extras:
- A pinch of cayenne pepper for a subtle kick (my secret!)
- A dollop of whipped cream or vanilla ice cream for serving
Instructions
- Prep Your Sweet Potatoes:: First things first, get those sweet potatoes ready! I usually scrub them clean, then prick ’em all over with a fork. Honestly, I’ve forgotten this step before and nearly had a potato explosion in my microwave. You can boil them, but I find roasting them whole (at 400°F for 45-60 min) or microwaving them until tender (about 5-10 min, flipping halfway) gives a better, less watery base for your Sweet Potato Casserole. Once they’re soft, let them cool a bit, then peel off that skin. It just slides right off.
- Making Your Sweet Potato Casserole Base:: Now for the fun part! Scoop those cooked sweet potatoes into a big bowl. Add the softened butter, brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Grab your trusty potato masher (or a fork, if you’re feeling rustic). Mash, mash, mash until it’s mostly smooth. I like a few tiny lumps for texture, but you do you. Taste it here, too! This is where you can adjust the sweetness or spice. I always sneak a spoonful, oops.
- Whip in the Egg:: Once your sweet potato mixture is mashed and seasoned, crack in that egg. Give it another good stir until everything is well combined. The egg really helps bind it and gives it a lovely, almost custardy finish when baked. Don’t add the egg when the potatoes are piping hot, though, or you’ll end up with scrambled egg bits, and nobody wants that in their Sweet Potato Casserole!
- Crafting the Butter Pecan Crumble:: In a separate medium bowl, combine the flour and brown sugar for the crumble. Now, here’s where the cold butter comes in. Cut it into small cubes and add it to the flour mixture. Use your fingertips (or a pastry blender, if you’re fancy) to work the butter into the flour until it resembles coarse crumbs. This is where I often make a mess, flour everywhere! Finally, stir in the chopped pecans. Don’t overmix; we want crumbles, not dough.
- Layer and Bake the Sweet Potato Casserole:: Pour your creamy sweet potato mixture into a greased 9×13 inch baking dish, smoothing out the top with a spatula. Then, generously sprinkle that beautiful butter pecan crumble topping all over. Don’t be shy! This is the best part, honestly. Pop it into a preheated oven at 375°F (190°C).
- Golden Finish:: Bake for about 25-35 minutes, or until the Sweet Potato Casserole is bubbly around the edges and the butter pecan crumble is golden brown and smells absolutely divine. If the topping starts getting too dark too fast, you can lightly tent it with foil. Let it cool for a few minutes before serving; it’s hot, and you want those flavors to settle. The smell is just incredible, like a warm hug!