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Best Southern Sweet Potato Casserole with Pecan Crumble

Southern sweet potato casserole - featured image
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This cozy Southern sweet potato casserole features a silky sweet potato base and a crunchy pecan crumble topping. It’s the perfect comfort food for fall gatherings, holidays, or any time you need a warm, delicious side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium, or 4 cups mashed)
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/4 cup whole milk (or heavy cream)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecan halves or chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sweet potatoes: Peel and cut into 1-inch chunks. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain well and let steam off excess moisture.
  3. Mash the sweet potatoes: Transfer to a large mixing bowl. Add the melted butter and mash with a potato masher until mostly smooth. Then use a hand mixer on low speed for about 30 seconds until silky.
  4. Add the remaining base ingredients: To the mashed sweet potatoes, add the brown sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Beat on low speed until well combined and smooth.
  5. Make the pecan crumble: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Gently stir in the chopped pecans.
  6. Assemble the casserole: Pour the sweet potato mixture into the prepared baking dish and spread evenly. Sprinkle the pecan crumble topping evenly over the top without pressing it down.
  7. Bake: Place in the preheated oven and bake for 35-40 minutes, until the edges are bubbly and the topping is golden brown. If the topping browns too quickly, tent loosely with foil.
  8. Rest and serve: Let the casserole rest for 10 minutes before serving.

Notes

For a dairy-free version, substitute butter with plant-based butter and use oat milk or almond milk. For a nut-free option, use crushed graham crackers or cornflakes. To make ahead, assemble without baking, cover, and refrigerate up to 24 hours; add 10-15 minutes to baking time. For a gluten-free version, substitute all-purpose flour with a gluten-free blend or almond flour.

Nutrition

Keywords: sweet potato casserole, pecan crumble, Southern, Thanksgiving, fall, comfort food

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