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Easy Sweet Potato Casserole with Pecan Crumble Topping
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
This traditional Thanksgiving casserole recipe uses baked sweet potatoes mashed together with brown sugar and autumn spices, then topped with a sweet and crunchy layer of crumble and pecans. A touch of maple syrup brings the rich, buttery taste of this Easy Sweet Potato Casserole with Pecan Crumble Topping to the next level! This really is the perfect side dish for your holiday table.
Author: Jacqui @ DishingDelish.com
For the Potatoes
  • 5 medium sweet potatoes skinned and mashed
  • 2 large eggs beaten
  • 8 tbsp unsalted butter melted
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
For the Topping
  • 3/4 cup brown sugar
  • 3/4 cup pecans chopped
  • 1/3 cup gluten free all-purpose flour
  • 3 tbsp unsalted butter softened
  • 1/8 tsp salt
  1. Preheat oven to 325°F.
  2. Wash potatoes and poke a few holes in each one with a fork. Bake for 40-50 minutes, or until soft and a fork can go through them easily. Remove from oven and allow to cool. Once cool, remove skins (they should practically fall off).
  3. In a mixing bowl, add sweet potatoes, eggs, butter, milk, sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt. Mix all ingredients together until well blended.
  4. Add mixture to greased 9 x 13" baking dish.
  5. In a mixing bowl, stir together brown sugar, flour, and salt. Add butter in pieces and stir together until it forms a coarse meal. (It's also easier to use your hands for this part).
  6. Stir in pecans.
  7. Add topping evenly over potatoes.
  8. Bake uncovered for 30-35 minutes, or until topping is golden brown.
Recipe Notes

How many potatoes you need will depend on the size of the potatoes. You need 3 cups of the mashed potato without skins.