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!
Servings
9Servings
Servings
9Servings
Ingredients
FILLING
TOPPING
Instructions
  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

*USE WHATEVER’S IN YOUR KITCHEN!*

  • 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