This light sweet potato casserole with a delightful pecan crumble topping is the ultimate comfort food, perfect for any family meal or gathering. It’s a fantastic side dish that brings a touch of sweetness and a satisfying crunch to your plate without being overly heavy.
Whether you’re looking for a simple yet elegant addition to your dinner spread or a comforting dish to share, this recipe delivers on flavor and ease. The combination of creamy sweet potatoes and a buttery, nutty topping is truly irresistible.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Light Sweet Potato Casserole with Pecan Crumble Topping
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
Description
This light sweet potato casserole with a delightful pecan crumble topping is the ultimate comfort food, perfect for any family meal or gathering. It’s a fantastic side dish that brings a touch of sweetness and a satisfying crunch to your plate without being overly heavy. Whether you’re looking for a simple yet elegant addition to your dinner spread or a comforting dish to share, this recipe delivers on flavor and ease. The combination of creamy sweet potatoes and a buttery, nutty topping is truly irresistible.
Ingredients
Instructions
1. Preheat your oven to 375 F (190 C). Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook until the sweet potatoes are very tender when pierced with a fork, about 15-20 minutes. Drain them thoroughly.
2. Return the drained sweet potatoes to the empty pot or transfer them to a large mixing bowl. Add 1/4 cup of the melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mash with a potato masher until smooth and creamy. If you prefer a very smooth texture, you can use an electric mixer.
3. Spread the mashed sweet potato mixture evenly into a 9×13-inch baking dish. Make sure it’s distributed from edge to edge for even baking.
4. In a separate medium bowl, combine the all-purpose flour, chopped pecans, and granulated sugar. Pour the remaining 1/4 cup of melted butter over the dry ingredients.
5. Use a fork or your fingertips to mix the butter into the flour, pecans, and sugar until the mixture resembles coarse crumbs. Avoid overmixing; you want distinct crumbles, not a paste.
6. Sprinkle the pecan crumble mixture evenly over the mashed sweet potatoes in the baking dish.
7. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through and bubbly around the edges.
8. Let the casserole cool for a few minutes before serving. This allows the topping to set slightly and prevents burns.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: side dish
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 serving
Keywords: sweet potato, casserole, pecan, crumble, comfort food, side dish, holiday, easy, family meal, potluck
What You’ll Love About This Quick And Easy Recipe
This sweet potato casserole is a true crowd-pleaser that works for so many occasions. It’s incredibly versatile, making it suitable for a weeknight dinner when you want something a little special, or as a standout side dish for a weekend potluck. Families will appreciate its comforting and slightly sweet flavor profile, which often appeals even to picky eaters. The preparation is straightforward, meaning you won’t spend hours in the kitchen, making it ideal for busy parents or anyone looking for a delicious dish without a lot of fuss. It’s a wonderful way to incorporate vegetables into your meal in a way that feels indulgent and satisfying.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients is the first step to a smooth cooking experience. This recipe uses common pantry staples and fresh sweet potatoes, ensuring you won’t need to hunt for obscure items. The beauty of this dish lies in its simplicity, relying on quality ingredients to shine through.
INGREDIENTS:
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, melted, divided
- 1/4 cup packed light brown sugar
- 1/4 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 cup all-purpose flour
- 1/2 cup chopped pecans
- 1/2 cup granulated sugar
For the sweet potatoes, choose firm, unblemished ones. You can use either whole milk or 2% milk; both will yield a creamy texture. If you don’t have light brown sugar, you can use dark brown sugar, but it will have a slightly deeper molasses flavor. For the butter, unsalted is preferred to control the saltiness of the dish, but if you only have salted, you can reduce the added pinch of salt. When it comes to pecans, pre-chopped pecans save time, but you can also buy whole pecans and chop them yourself.
Time Needed From Start To Finish
This recipe is designed to be efficient, allowing you to get a delicious side dish on the table without a lengthy commitment.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
The majority of the prep time is dedicated to peeling and cubing the sweet potatoes, which can be done ahead of time if you want to save a few minutes. The baking time ensures the sweet potatoes are tender and the pecan crumble topping is perfectly golden and crisp.
How To Make It Step By Step With Visual Cues
Creating this light sweet potato casserole is a straightforward process. Follow these steps for a perfect result every time.
- Prepare the Sweet Potatoes: Begin by preheating your oven to 375°F (190°C). Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook until the sweet potatoes are very tender when pierced with a fork, about 15-20 minutes. Drain them thoroughly.
- Mash the Sweet Potatoes: Return the drained sweet potatoes to the empty pot or transfer them to a large mixing bowl. Add 1/4 cup of the melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mash with a potato masher until smooth and creamy. If you prefer a very smooth texture, you can use an electric mixer.
- Assemble the Base: Spread the mashed sweet potato mixture evenly into a 9×13-inch baking dish. Make sure it’s distributed from edge to edge for even baking.
- Prepare the Pecan Crumble Topping: In a separate medium bowl, combine the all-purpose flour, chopped pecans, and granulated sugar. Pour the remaining 1/4 cup of melted butter over the dry ingredients.
- Create the Crumble Texture: Use a fork or your fingertips to mix the butter into the flour, pecans, and sugar until the mixture resembles coarse crumbs. Avoid overmixing; you want distinct crumbles, not a paste.
- Add the Topping and Bake: Sprinkle the pecan crumble mixture evenly over the mashed sweet potatoes in the baking dish.
- Bake Until Golden: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through and bubbly around the edges.
- Serve Warm: Let the casserole cool for a few minutes before serving. This allows the topping to set slightly and prevents burns.
Easy Variations And Serving Ideas That Fit Real Life
This sweet potato casserole is wonderfully adaptable! For a slightly different flavor profile, you could add a pinch of ground ginger or cardamom to the sweet potato mixture. If you want to make it extra indulgent, a tablespoon of orange zest in the sweet potato mash adds a bright, citrusy note. For a nut-free option, you can substitute the pecans in the crumble with rolled oats or even crushed cornflakes for a similar crunchy texture.
This dish is fantastic alongside roasted chicken, pork loin, or even a simple weeknight meatloaf. It’s also a staple for holiday meals and potlucks, as it travels well and reheats beautifully. For a fun twist, serve individual portions in small ramekins for a more elegant presentation. Kids often love the sweet and crunchy topping, making it an easy way to get them to enjoy a vegetable.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Here are a few common mistakes and how to steer clear of them for a perfect sweet potato casserole.
- Undercooked Sweet Potatoes: If your sweet potatoes aren’t cooked until very tender, your mash will be lumpy and not as creamy. Make sure they are easily pierced with a fork before draining.
- Over-Mashing: While you want a smooth mash, over-mashing can sometimes lead to a gummy texture. Mash just until smooth, or use an electric mixer on a low setting.
- Soggy Crumble Topping: Ensure the butter for the crumble is melted but not hot, and mix it in just until coarse crumbs form. Too much butter or overmixing can make the topping dense rather than crumbly and crisp.
- Baking Dish Size: Using a dish that’s too small can lead to overflow, while one that’s too large might result in a thin layer that dries out. A 9×13-inch dish is ideal for this recipe.
- Not Draining Sweet Potatoes Thoroughly: Excess water in the sweet potatoes will make your mash watery and dilute the flavors. Drain them very well after boiling.
How To Store It And Make It Ahead Without Ruining Texture
This sweet potato casserole is excellent for making ahead, which is a huge time-saver for busy schedules or entertaining.
Making Ahead: You can prepare the sweet potato base up to 2 days in advance. Mash the sweet potatoes, mix in the ingredients, and spread it into your baking dish. Cover tightly with plastic wrap and refrigerate. Prepare the pecan crumble topping separately and store it in an airtight container at room temperature. When ready to bake, sprinkle the topping over the cold sweet potato mixture and bake as directed, adding an extra 10-15 minutes to the baking time to ensure it heats through.
Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, you can warm individual portions in the microwave until heated through. For larger portions or to retain some crispness in the topping, reheat in an oven preheated to 300°F (150°C) for about 15-20 minutes, or until warm. If the topping seems to be browning too quickly, you can loosely cover it with foil.
Questions People Always Ask Before Making This Recipe
Here are some common questions that arise when preparing this delicious sweet potato casserole.
Can I use canned sweet potatoes? While fresh sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potatoes (drained well) if you’re in a pinch. Adjust the cooking time as they are already soft.
Is this casserole very sweet? This recipe is designed to be “light” sweet, meaning it has a pleasant sweetness that complements the natural flavor of the sweet potatoes without being overly sugary. The brown sugar in the mash and granulated sugar in the crumble provide a balanced sweetness.
Can I add marshmallows instead of the pecan crumble? Absolutely! If you prefer a traditional marshmallow topping, you can omit the pecan crumble and top the casserole with miniature marshmallows during the last
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
