Creamy Sweet Potato Casserole + Brown Sugar Pecan Crumble
Here’s sweet potato casserole in a creamy + crunchy way you’ve never tasted before! Blended with heavy cream and a dash of pumpkin spice, topped with brown sugar, butter and pecans, I could seriously eat this any day of the week. But in favor of my waistline, I’ll stick to the holiday season!
  1. First, Mash the potatoes: Chop each potato into eight large cubes. Add potatoes to a large pot with enough water to cover potatoes. Bring to a boil, cover, and let simmer for 15-20 mins or until soft enough to pierce with a fork. Once soft, remove skins and mash the sweet potatoes to mush. *You could do this step a day ahead!*
  2. Set up: Preheat the oven to 350 degrees and butter a square 9×9 baking dish.
  3. Whisk up the filling: Combine potatoes. butter, cream, sugar, vanilla, salt, pumpkin spice, and eggs in a large bowl. Whisk until smooth. Pour into buttered baking dish.
  4. Toss topping together: In a small bowl, mix sugar, flour, butter, pecans, and salt until crumbled together. Spread over sweet potato filling in an even layer.
  5. Bake and serve: For 25-30 mins, bake casserole until set and golden brown. Serve hot!
Recipe Notes


  • Instead of heavy cream, you can use milk or half-n-half.
  • No pumpkin spice? Try a little nutmeg and/or cinnamon.
  • You can use any nuts you’d like instead of pecan! but if you’re all out, try crumbled crackers, ginger snap cookies, even bread crumbs!

***BONUS TIP: Personally, I didn’t enjoy this as the same dish the next day (the topping became soft in the fridge.) However, making pie dough rounds to serve with remainder was a brilliant idea! Using a cookie cutter, cut out rounds of dough and bake until crisp. Top the baked pie rounds with the casserole and a scoop of vanilla ice cream….HEAVEN!!!

baked sweet potato casserole with crunchy sweet pecan topping