Sweet Potato Casserole with Brown Sugar Pecan Crumble 🍠🥜✨

A holiday favorite—creamy sweet potato filling topped with a crunchy, buttery pecan crumble.

Ingredients

For the Sweet Potato Filling

• 4 cups mashed sweet potatoes (about 3–4 large sweet potatoes)
• ½ cup granulated sugar (or brown sugar for deeper flavor)
• ¼ cup milk or heavy cream
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

For the Crumble Topping

• ½ cup brown sugar (packed)
• ⅓ cup all-purpose flour
• ⅓ cup unsalted butter, cold and cubed
• ½ cup chopped pecans (optional but traditional)
• ½ tsp ground cinnamon

Directions

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Make filling: In a large bowl, combine mashed sweet potatoes, sugar, milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until smooth. Spread evenly into prepared dish.
3. Make topping: In another bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Stir in pecans.
4. Assemble: Sprinkle topping evenly over sweet potato mixture.
5. Bake: Bake 30–35 minutes until topping is golden and filling is set.
6. Serve: Let cool slightly before serving warm.

Tips

• Extra crunch: Toast pecans before adding to topping.
• Flavor boost: Add a splash of maple syrup to the filling.
• Make-ahead: Assemble casserole a day ahead, refrigerate, and bake fresh.

Caption & Engagement

Caption: “Sweet Potato Casserole with Brown Sugar Pecan Crumble—creamy base, crunchy topping, holiday perfection 🍠🥜✨”

• Comment prompt: “Would you add marshmallows or keep it classic with pecans?”
• Rotating closers: “Save for your holiday table.” • “Tag a friend who loves cozy casseroles.” • “Creamy filling, crunchy topping.”