How To Make Sweet Potato Casserole with Pecan Crumble
Serve this sweet potato casserole this holiday and give guests a full autumn experience. It’s made with eggs and heavy cream and topped with spiced pecans.
Serves:
Ingredients
- 2lbssweet potatoes,(3 large), peeled
- ⅓cupunsalted butter,melted
- ½cupbrown sugar,packed light or dark
- 2large eggs,beaten
- ½cupheavy cream,or whole milk
- 1tsppure vanilla extract
- ¼tspsalt
For Topping:
- ⅓cupall-purpose flour,spoon and leveled
- ½cupbrown sugar,packed light or dark
- ½tspground cinnamon
- ⅓cupunsalted butter,melted
- 2cupspecans,shelled
For Optional Garnish:
- fresh rosemary,or thyme
- sea salt
Instructions
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Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil.
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Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes.
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Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan. Set aside.
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Place the potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth.
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Add the butter, brown sugar, beaten, eggs, cream, vanilla, and salt. Pour the mixture into the prepared pan.
Topping:
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In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
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Bake for 30 to 40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh rosemary and a sprinkle of sea salt.
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Serve warm and enjoy.
Nutrition
- Calories: 563.12kcal
- Fat: 39.96g
- Saturated Fat: 15.09g
- Trans Fat: 0.62g
- Monounsaturated Fat: 16.13g
- Polyunsaturated Fat: 6.41g
- Carbohydrates: 48.71g
- Fiber: 6.00g
- Sugar: 23.86g
- Protein: 6.65g
- Cholesterol: 107.55mg
- Sodium: 484.77mg
- Calcium: 90.31mg
- Potassium: 547.81mg
- Iron: 1.93mg
- Vitamin A: 1015.29µg
- Vitamin C: 3.09mg
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