Crunchy Sweet Potato Casserole Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/29/22
Crunchy sweet potato casserole

The Spruce / Ulyana Verbytska

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
559 Calories
26g Fat
80g Carbs
7g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 559
% Daily Value*
Total Fat 26g 33%
Saturated Fat 10g 48%
Cholesterol 87mg 29%
Sodium 252mg 11%
Total Carbohydrate 80g 29%
Dietary Fiber 5g 16%
Protein 7g
Calcium 134mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sweet potato casserole is made with the brown sugar and pecan mixture in the filling and in the topping. It's easy and delicious. Just remember that half of the topping crumbs are mixed into the sweet potato filling before the mixture is poured into the baking dish. Add this delicious sweet potato casserole to your holiday dinner menu.

Ingredients

  • 3 cups cooked mashed sweet potatoes
  • 2 eggs (beaten)
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 stick (4 ounces) butter (softened and divided)
  • 1 teaspoon vanilla extract
  • 1 cup light brown sugar (packed)
  • 1/2 cup flour
  • 1 cup pecans (finely chopped)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Ingredients for crunchy sweet potato casserole
    The Spruce / Ulyana Verbytska

  2. Butter a 2 to 2 1/2-quart baking dish.

    Butter baking dish
    The Spruce / Ulyana Verbytska

  3. In a mixing bowl, combine the mashed sweet potatoes, beaten eggs, granulated sugar, milk, and salt; add half of the softened butter and vanilla. Mix well.

    Mash potatoes, butter, egg
    The Spruce / Ulyana Verbytska

  4. In another bowl combine the brown sugar, flour, nuts, and the remaining butter.

    Combine brown sugar, butter, pecans
    The Spruce / Ulyana Verbytska

  5. Add half of the pecan mixture to the sweet potato mixture; blend well.

    Add brown sugar
    The Spruce / Ulyana Verbytska

  6. Spoon the potato mixture into the baking dish and sprinkle with the remaining pecan mixture.

    Top casserole
    The Spruce / Ulyana Verbytska

  7. Bake for about 35 to 45 minutes, or until the topping is browned and the filling is set.

    Bake casserole
    The Spruce / Ulyana Verbytska

  8. Serve and enjoy!

    Serve and enjoy
    The Spruce / Ulyana Verbytska

Tip

  • The recipe scales down easily for 2 to 4 people. If you halve the recipe, one can of sweet potato puree yields about 1 1/2 cups. It's the perfect size to bake in a 1 to 1 1/2-quart baking dish.

Recipe Variations

  • Add 2 teaspoons of ground cinnamon to the brown sugar and pecan topping mixture.
  • Reduce the milk to 1/3 cup and add 2 tablespoons of bourbon to the filling mixture.
  • Use half-and-half instead of milk in the recipe.
  • For a spiced filling and topping, add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and about 1/8 teaspoon of ground nutmeg. After adding half of the topping crumbs to the filling, add 1/2 teaspoon of cinnamon to the topping crumbs.