Southern Sweet Potato Casserole
This easy sweet potato casserole recipe is topped with a brown sugar pecan crumble, and is sure to steal the show on Thanksgiving.
Ingredients
Filling
- 4 tbsp unsalted butter melted
- 3-4 large sweet potatoes peeled and cubed
- 1/2 cup brown sugar packed
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 2 large eggs
Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 4 tbsp unsalted butter melted
- 1/4 tsp kosher salt
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F. Butter a 9" x 13" baking dish.
- Add the peeled and cubed sweet potatoes to a large pot water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- Mix together all the filling ingredients (butter, mashed sweet potatoes, brown sugar, vanilla, salt, and beaten eggs) in a large bowl. Transfer to the prepared baking dish.
- To make the topping, combine the flour, brown sugar, nutmeg, cinnamon, melted butter, and salt in a medium bowl and toss together with a fork until moist and the mixture clumps together. Stir in the pecans.
- Spread the mixture over the top of the sweet potato filling in an even layer. Bake until mostly set in the center and golden on top, about 25-30 minutes. Serve hot.