Elegant Sweet Potato Casserole with Pecan Crumble

by Celia Cooksey


For the Sweet Potatoes:

  1. 4 lbs sweet potatoes, peeled and cut into chunks
  2. 1/4 cup unsalted butter, melted
  3. 1/3 cup heavy cream
  4. 1/4 cup brown sugar
  5. 1 tsp vanilla extract
  6. 1/2 tsp ground cinnamon
  7. 1/4 tsp ground nutmeg
  8. Salt to taste

For the Pecan Crumble:

  1. 1 cup chopped pecans
  2. 1/2 cup all-purpose flour
  3. 1/2 cup brown sugar
  4. 1/4 cup unsalted butter, melted
  5. 1/4 tsp ground cinnamon


  1. Preheat your oven to 375°F (190°C).
  2. Boil sweet potatoes in a large pot of salted water until tender, about 15 minutes. Drain and let cool slightly.
  3. Mash sweet potatoes with melted butter, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.
  4. Spread the sweet potato mixture into a greased baking dish.
  5. In a bowl, mix together pecans, flour, brown sugar, melted butter, and cinnamon for the crumble. Sprinkle this mixture over the sweet potatoes.
  6. Bake for 25-30 minutes, until the topping is golden brown.

This casserole combines the natural sweetness of the potatoes with a rich, crunchy pecan topping, offering a luxurious twist on the traditional dish.

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