Go Back
–+ servings
A sweet potato casserole topped with pecans and a brown sugar crumble, with a portion scooped out to reveal the creamy orange filling beneath.

Sweet Potato Casserole

This sweet potato casserole with a delectable pecan crumble topping is the ultimate holiday side, sweet, cozy, and just the right amount of indulgent. It’s easy to make ahead and guaranteed to be a hit at your Thanksgiving or Christmas table.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 20 servings
Calories 329 kcal

Equipment

  • Large casserole dish
  • Potato peeler and Zester
  • Mixing bowls
  • measuring cups spoons
  • Large pot

Ingredients
  

  • 4 lb Sweet potatoes (about 4-5 large potatoes)
  • ¾ cup butter
  • 3 eggs
  • ½ cup evaporated milk Can substitute whole milk or half and half.
  • ⅓ cup sour cream
  • ⅓ cup maple syrup
  • ¼ cup brown sugar
  • 1 orange, zest & juice About 2 teaspoon zest and 2-3 tablespoon juice.
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Pecan Crumble Topping

  • ½ cup all-purpose flour
  • ¾ cup brown sugar
  • ½ teaspoon salt
  • ½ cup butter, cubed
  • 1.5 cup Pecans, chopped

Instructions
 

  • Peel your potatoes and place in a large pot. Sprinkle with about ½ teaspoon of salt, then cover with water and boil until tender.
    Drain the potatoes well. Then place in a large bowl along with ¾ cup of butter. Mash together with the butter until smooth.
    Set aside to cool and preheat the oven to 350 F.
  • While the potatoes are cooling make the crumble topping.
    In a medium sized mixing bowl combine ½ cup flour, ¾ cup brown sugar and a pinch of salt. Mix to combine then add in ½ cup of dice butter. Use your hands to press or pinch the butter into the flour mixture.
    Once you get a chunky, slightly sandy texture, add in the pecans and continue to pinch together with your hands until crumbly.
    Set aside.
  • In a separate mixing bowl, whisk together 3 eggs. Then add evaporated milk, sour cream, maple syrup, brown sugar, the zest and juice of 1 orange, vanilla extract, cinnamon, ginger, salt and pepper.
    Mix until everything is well combine then pour over the cooled potatoes and stir together until everything is well incorporated.
  • Pour the sweet potato mixture into a large casserole dish. Then sprinkle the crumble mixture evenly over the top.
    Bake uncovered at 350 F for 45-50 minutes until golden brown.
    Serve warm and enjoy!

Nutrition

Serving: 1servingCalories: 329kcalCarbohydrates: 38gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 59mgSodium: 278mgPotassium: 417mgFiber: 4gSugar: 19gVitamin A: 13319IUVitamin C: 6mgCalcium: 79mgIron: 1mg
Keyword Thanksgiving
Tried this recipe?Let us know how it was!