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Kid-Approved Sweet Potato Casserole: Best Easy Pecan Crumble

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This kid-approved sweet potato casserole with pecan crumble is a warm, comforting dish that’s quick and easy to make. It’s perfect for family meals and holiday gatherings, with a creamy sweet potato base and a buttery, crunchy pecan topping.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish with a little butter or non-stick spray.
  2. Place your peeled and cubed sweet potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender. Drain them well in a colander.
  3. Return the drained sweet potatoes to the pot or transfer them to a large mixing bowl. Mash them with a potato masher until smooth, or use a hand mixer for a creamier texture.
  4. To the mashed sweet potatoes, add the melted butter, brown sugar, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix until everything is well combined.
  5. In a medium bowl, combine the chopped pecans, flour, brown sugar, and salt. Add the cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  6. Spread the sweet potato mixture evenly into your prepared baking dish. Sprinkle the pecan crumble topping over the top, covering it completely. Don’t press it down.
  7. Bake for 30-35 minutes, until the topping is golden brown and the casserole is bubbling at the edges. If the topping is browning too quickly, tent the dish loosely with foil for the last 10 minutes. Let it cool for 5-10 minutes before serving.

Notes

For a make-ahead option, assemble the casserole without baking and refrigerate for up to 24 hours. Add about 10 minutes to the baking time. For a gluten-free version, use a 1:1 gluten-free flour blend in the topping. For a dairy-free version, use plant-based butter. To prevent a soggy topping, ensure the sweet potato mixture is well-drained and bake uncovered.

Nutrition

Keywords: sweet potato casserole, pecan crumble, kid-approved, easy, holiday side dish, comfort food

Find it online: https://dinadishes.com/kid-approved-sweet-potato-casserole-best-easy-pecan-crumble/