The Best Sweet Potato Casserole With Butter Pecan Crumble Topping Recipe

I fell for this delicious take on Ruth’s Crisp Sweet Potato Casserole. I am delighted by tender, creamy sweet potatoes mingling with hints of vanilla and melted butter. The chopped pecans and mix of sugars create a remarkable crunchy topping that truly makes this recipe one of my favorites to share.

I recently experimented with a sweet potato casserole recipe that completely blew my mind, and I think it might just be the best sweet potato casserole ever. I started off with 4 medium sweet potatoes, peeled and cubed until they became wonderfully tender and creamy.

I mixed in some granulated sugar, 2 beaten eggs, half a cup of milk, and half a cup of melted unsalted butter along with a teaspoon of vanilla extract and a pinch of salt. What really sets this dish apart is the butter pecan crumble topping – made with chopped pecans, brown sugar, all-purpose flour and additional melted butter – that gives it a satisfying crunch reminiscent of recipes like Bruce’s Sweet Potato Casserole and even that hint of Ruth’s Crisp Sweet Potato Casserole style.

Even if you usually lean towards classic Thanksgiving dishes, this version offers a unique twist that’s definitely worth trying out.

Why I Like this Recipe

I love this recipe because it always reminds me of home. The sweet potatoes come out so tender and creamy every time, and i like how the streusel topping is crunchy and buttery thanks to the pecans. I also enjoy that it isnt that complicated to make which makes it a great treat even on busy days. Finally, the mix of sweet and savory flavors just gives me a warm, happy feeling every time i take a bite.

Ingredients

• Sweet potatoes: Rich in fiber and vitamins, naturally sweetening while aiding in digestion.
• Eggs: Supply protein to bind ingredients and offer a smooth, creamy texture.
• Milk: Adds creaminess and essential calcium, making the dish velvety and rich.
• Butter: Its provides rich flavor and moisture, lending a complex taste to the casserole.
• Pecans: Bring crunchy texture, healthy fats, and protein for a delish, nutty topping.
• Granulated sugar: Enhances natural sweetness by balancing spices and earthy flavors.
• Brown sugar: Provides deep, caramel-like sweetness, adding a delightful caramel note.
• Flour: Thickens and binds ingredients, ensuring a perfect, cohesive texture every time.

Ingredient Quantities

• 4 medium sweet potatoes (about 2 lbs), peeled and cubed
• 1/2 cup granulated sugar
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup unsalted butter, melted (for the topping)

How to Make this

1. Preheat your oven to 350°F (175°C).

2. Peel and cube about 2 lbs of sweet potatoes and place them in a large pot with water. Bring to a boil and cook until they’re tender, around 15-20 minutes.

3. Drain the sweet potatoes and let them cool a bit, then mash them in a bowl until smooth.

4. Stir in 1/2 cup granulated sugar, 2 beaten eggs, 1/2 cup milk, 1/2 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until everything is well mixed.

5. Pour the mixture into a greased casserole dish, spreading it evenly.

6. In a separate bowl, mix together 1 cup chopped pecans, 1/2 cup packed brown sugar, 1/3 cup all-purpose flour, and 1/3 cup melted unsalted butter.

7. Stir the topping ingredients with your fingers or a fork until it forms a crumbly streusel.

8. Evenly sprinkle the butter pecan crumble topping over the mashed sweet potato mixture in the casserole dish.

9. Place the dish in the preheated oven and bake for about 30-35 minutes until the topping is golden and crispy.

10. Remove from the oven, let it cool for a few minutes, and then serve warm. Enjoy!

Equipment Needed

1. Oven
2. Large pot
3. Colander for draining the potatoes
4. Potato masher (or even a fork if ya don’t have one)
5. A couple of mixing bowls
6. Measuring cups and spoons
7. Greased casserole dish
8. Knife and cutting board for peeling and cubing the sweet potatoes
9. A sturdy spoon or spatula for stirring
10. Oven mitts or pot holders for safety when taking out the hot dish

FAQ

The Best Sweet Potato Casserole With Butter Pecan Crumble Topping Recipe Substitutions and Variations

• Sweet potatoes: You could use yams instead if you cant get sweet potatoes. They pretty much work the same way in this recipe.
• Granulated sugar: Try using coconut sugar, its a bit healthier and gives a unique flavor, but remember its sweeter so adjust a little.
• Milk: Almond milk or oat milk can be used in place of regular milk if you dont have any.
• Butter: You can swap unsalted butter with margarine or even coconut oil if you need a dairy-free version.
• Eggs: For a vegan twist, make flax eggs by mixing 1 tablespoon of ground flax with 3 tablespoons water for each egg you need.

Pro Tips

1. When you’re mashing the sweet potatoes, don’t rush it. Mash them until they’re really smooth so they mix evenly with the eggs and butter – if you leave any lumps you might end up with some weird textures later on.
2. Toast the pecans in a dry pan for a few minutes before chopping. This little step really brings out their flavor and adds a nice crunch that makes the dish taste more complex.
3. Be careful not to overmix the sweet potato mixture after adding the milk and eggs. Overmixing can make it too gluey and ruin the smooth texture that you’re aiming for.
4. Keep a close eye on the casserole in the last 5 minutes of baking to make sure that the topping doesn’t burn. Every oven is different so checking a bit earlier might save you from a bitter, burned crunch.