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Best Loaded Sweet Potato Casserole with Easy Pecan Crumble

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This sweet potato casserole features a silky, lightly spiced filling topped with a buttery, crunchy pecan-oat crumble. It’s perfectly balanced—sweet enough for a treat, savory enough to sit alongside turkey or ham—and a guaranteed crowd-pleaser for holidays and gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 1-inch cubes
  • 1/4 cup unsalted butter, melted
  • 1/4 cup heavy cream
  • 1/4 cup pure maple syrup
  • 2 tablespoons light brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pecan halves or pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup light brown sugar, packed (for topping)
  • 1/2 cup unsalted butter, cold and cut into small cubes (for topping)
  • 1/2 teaspoon salt (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)

Instructions

  1. Cook the Sweet Potatoes: Peel sweet potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain well and let steam dry for a few minutes.
  2. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
  3. Make the Filling: In a large bowl, combine drained sweet potatoes, melted butter, heavy cream, maple syrup, brown sugar, beaten eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mash with a potato masher or use a hand mixer on low until smooth (a few small lumps are fine). Taste and adjust sweetness or spices if desired.
  4. Make the Pecan Crumble: In a medium bowl, combine pecans, flour, rolled oats, brown sugar, salt, and cinnamon. Add cold cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, pebbly sand with some larger clumps. Do not overwork.
  5. Assemble the Casserole: Spread the sweet potato filling evenly into the prepared baking dish. Sprinkle the pecan crumble topping evenly over the top without pressing it down.
  6. Bake: Bake for 30-35 minutes, until the filling is set and slightly puffed around the edges and the crumble is deep golden brown and fragrant. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  7. Rest and Serve: Let the casserole rest on a wire rack for at least 10 minutes before serving. This allows the filling to set and makes serving easier.

Notes

For a dairy-free version, use vegan butter or coconut oil and full-fat coconut milk. For gluten-free, use a 1:1 gluten-free baking flour blend and certified gluten-free oats. The casserole can be assembled up to 2 days in advance (store filling and crumble separately in the fridge). To freeze, assemble unbaked, cover tightly, and freeze for up to 3 months; bake from frozen, adding 15-20 minutes. Leftovers keep in the fridge for up to 4 days.

Nutrition

Keywords: sweet potato casserole, pecan crumble, holiday side dish, Thanksgiving, loaded sweet potato casserole, easy pecan crumble

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