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Best Southern Sweet Potato Casserole with Pecan Crumble

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This Southern sweet potato casserole features a creamy, custard-like sweet potato base topped with a buttery, crunchy pecan crumble. It’s a crowd-pleasing holiday side dish that’s perfect for potlucks and family gatherings.

Ingredients

Scale
  • 3 lbs sweet potatoes (about 4–5 medium)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/3 cup evaporated milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sweet potatoes: Pierce each sweet potato a few times with a fork, then place on a foil-lined baking sheet. Bake for 45-60 minutes until very soft. Let cool slightly, then peel off skins.
  3. Make the pecan crumble: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold, cubed butter and work it in with a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces. Stir in chopped pecans. Refrigerate until needed.
  4. Mash the sweet potatoes in a large bowl using a potato masher or electric mixer until desired consistency.
  5. Combine filling ingredients: Add melted butter, brown sugar, evaporated milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and smooth.
  6. Assemble the casserole: Pour sweet potato mixture into prepared baking dish and spread evenly. Sprinkle pecan crumble evenly over the top.
  7. Bake for 30-35 minutes until filling is set and slightly puffed around edges, and topping is golden brown. If topping browns too quickly, tent with foil for last 10 minutes.
  8. Cool on a wire rack for 15-20 minutes before serving.

Notes

You can assemble the entire casserole up to 24 hours in advance. Keep the crumble cold for a crunchy topping. For a dairy-free version, use plant-based butter and coconut milk. For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: sweet potato casserole, pecan crumble, Southern side dish, holiday side dish, Thanksgiving, potluck

Find it online: https://dinadishes.com/best-southern-sweet-potato-casserole-with-pecan-crumble/