Sweet Potatoes with Pecan Crumble is a warm, old-fashioned side dish that combines tender sweet potatoes with a buttery topping of pecans, brown sugar, flour, cinnamon, and ginger. Sweet potato casseroles became especially popular on American holiday tables during the twentieth century, with versions ranging from marshmallow-topped dishes to nutty streusel casseroles like this one. Here, the potatoes are first boiled until very tender, enriched with butter, and transferred to a baking dish before receiving their crisp pecan topping. The contrast between creamy potatoes and crunchy, caramelized nuts makes this especially appealing. Warm spices add just enough autumn flavor, making it a natural choice for Thanksgiving, Sunday dinner, or any cool-weather meal.
Ingredients
- 4 lb sweet potatoes (peeled and cut into ¾-inch chunks – about 12 cups)
- 8 tbsp butter (½ cup, divided)
- 1 cup pecans (chopped )
- ¾ cup brown sugar (packed )
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 350°F.
Step 2: Cook the Sweet Potatoes
- Place the peeled and cut sweet potatoes in a large saucepan.
- Add enough salted water to cover the potatoes by about 1 inch.
- Heat the water to boiling.
- Boil for 5 to 7 minutes, or until the potatoes are very tender.
- Drain well and return the potatoes to the saucepan.
Step 3: Prepare the Pecan Crumble
- Meanwhile, melt 3 tbsp butter in the microwave for 45 to 60 seconds.
- Add the chopped pecans, packed brown sugar, flour, cinnamon, and ginger.
- Stir until thoroughly combined and crumbly.
Step 4: Butter the Sweet Potatoes
- Cut the remaining 5 tbsp butter into chunks.
- Add the butter to the hot sweet potatoes and stir gently until the butter melts and coats the potatoes.
Step 5: Assemble the Casserole
- Transfer the sweet potatoes to a 2-quart baking dish.
- Sprinkle the pecan mixture evenly over the potatoes.
Step 6: Bake
- Bake at 350°F until the sweet potatoes are heated through and the pecan crumble is golden and crisp, approximately 20 to 25 minutes.
Tips
- Cut the sweet potatoes into similarly sized pieces so they cook evenly.
- Don’t overcook the potatoes during boiling; they should be tender but still hold their shape.
- Toast the pecans briefly before preparing the crumble for a deeper nutty flavor.
- Use dark brown sugar instead of light brown sugar for a stronger molasses flavor.
- Add a small pinch of nutmeg for additional warm spice.
- For a smoother casserole, lightly mash the sweet potatoes with the butter before transferring them to the baking dish.
- Assemble the casserole ahead of time, refrigerate it, and add the crumble shortly before baking.
- For an extra-crisp topping, bake uncovered throughout.
- Chopped walnuts can replace the pecans for a different flavor and texture.
Nutrition
Calories: 525kcalCarbohydrates: 78gProtein: 6gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 38mgSodium: 150mgPotassium: 800mgFiber: 9gSugar: 32gVitamin A: 32000IUVitamin C: 7mgCalcium: 90mgIron: 2.2mg