Looking for a Thanksgiving sweet potato recipe that will have your holiday guests swooning? Our simple sweet potato casserole with a crunchy pecan crumble, inspired by Sally’s Baking Addiction, will be the holiday side dish that makes your family and friends forget there’s a turkey on the table. Featuring a rich, creamy sweet potato filling deliciously topped with a crunchy, nutty pecan and brown sugar crumble, this casserole is simple yet tastes deceptively complex. Every forkful offers a bite of unforgettable comfort food that delivers butter, sugar, spice, and a notably nice contrast in textures. ALSO TRY: Maple brown butter mashed sweet potatoes Sweet potatoes are good, but fat and flavor make them better. These must-eat tubers are delicious all by themselves, but at Thanksgiving, they deserve to come to the table all dressed up.
Cook the sweet potatoes
Place sweet potatoes in a large pot and cover with cold water. Bring the water to a boil over high heat. Reduce the heat to medium and simmer for 20 minutes or until the sweet potatoes are fork-tender.
Beat the sweet potatoes
Use a handheld mixer to beat the sweet potatoes until relatively smooth. Leave a few chunks for texture. Stir in butter, brown sugar, eggs, cream, vanilla, and salt.
Transfer the sweet potato mixture to a casserole dish
Spray a 9×12-inch casserole dish with cooking spray. Transfer the sweet potato mixture into the dish, using a spatula to evenly spread the sweet potatoes.
Make the crunchy pecan crumble topping
In a medium-sized bowl, whisk together flour, brown sugar, and cinnamon. Using a spatula, fold in the melted butter and pecans until well-combined.
Top the sweet potato mixture with the crumble
Evenly spread the pecan topping over the sweet potatoes.
Bake the sweet potato casserole
Bake the casserole at 350 F for 30 to 40 minutes or until golden brown on top.
Garnish and serve
Let the casserole cool for 5 minutes. Garnish with fresh rosemary, freshly grated nutmeg, and a sprinkle of sea salt. Serve warm.
Toasty crunchy pecans make this dish!
Who wouldn’t want to dig into these sweet potatoes?
Ready to be devoured
Yield 8 servings Courses Sides
2 pounds sweet potatoes, peeled, cut into large pieces1/3 cup unsalted butter, melted1/2 cup packed dark brown sugar2 large eggs, beaten1/2 cup heavy cream1 teaspoon pure vanilla extract1/4 teaspoon salt
Topping:
1/3 cup all-purpose flour1/2 cup packed dark brown sugar1/2 teaspoon ground cinnamon1/3 cup unsalted butter, melted2 cups pecans: 1 cup whole, 1 cup choppedFresh rosemary, minced for garnishDash of freshly grated nutmegSea salt for garnish
