Ingredients
Sweet Potato Filling
- 3 pounds sweet potatoes (about 5-6 medium)
- 1/2 cup granulated sugar (or brown sugar)
- 1/2 cup whole milk or heavy cream
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Pecan Crumble Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, softened
- 1 cup chopped pecans
Optional Alternative: 2 cups mini marshmallows (for marshmallow topping)
Instructions
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Prepare Sweet Potatoes
Peel and cube sweet potatoes. Boil in salted water for 15–20 minutes until fork-tender. Drain well. -
Mash Filling
Mash sweet potatoes until smooth. Add sugar, milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until creamy. -
Assemble Casserole
Spread sweet potato mixture evenly into a greased 9×13-inch baking dish. -
Make Topping
In a bowl, mix brown sugar, flour, butter, and pecans until crumbly. Sprinkle evenly over casserole. -
Bake
Bake at 350°F (175°C) for 30–35 minutes, until topping is golden and edges are set.
If using marshmallows: Add during the last 10 minutes of baking.
Notes
Cooking Tips
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Roast sweet potatoes instead of boiling for deeper flavor and less moisture.
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Mash while warm for the smoothest texture.
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Use a hand mixer for ultra-creamy filling.
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Make ahead and refrigerate up to 24 hours before baking.
🔄 Variations
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Marshmallow Classic: Skip pecans and top with marshmallows only.
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Healthier Version: Reduce sugar by half and use almond milk.
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Vegan: Use plant-based butter, dairy-free milk, and egg substitute.
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Savory Twist: Reduce sugar and add a pinch of cayenne or rosemary.
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Bourbon Sweet Potato Casserole: Add 1–2 tablespoons bourbon to the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 5g