Print

WOW 8 Tasty Sweet Potato Casserole with Ultimate Crumble

Sweet Potato Casserole with the Ultimate Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a festive Sweet Potato Casserole featuring a soft, creamy base topped with an ultimate, crunchy crumble. This dish brings dessert satisfaction to your holiday table.

Ingredients

  • Sweet Potatoes (about 3 lbs)
  • Unsalted Butter (1/2 cup)
  • Granulated Sugar (1/2 cup)
  • Brown Sugar (1/4 cup, packed)
  • Eggs (2 large)
  • Milk (1/2 cup)
  • Vanilla Extract (1 teaspoon)
  • Salt (1/2 teaspoon)
  • For the Crumble Topping:
  • All-Purpose Flour (1 cup)
  • Brown Sugar (1/2 cup, packed)
  • Pecans or Walnuts, chopped (1/2 cup)
  • Cinnamon (1/2 teaspoon)
  • Cold Unsalted Butter, cubed (1/4 cup)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Peel and boil or bake the sweet potatoes until very tender. Drain well if boiling.
  3. Mash the warm sweet potatoes until smooth.
  4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated.
  6. Stir in the milk, vanilla extract, and salt until the filling is smooth.
  7. Fold the mashed sweet potatoes into the wet mixture until just combined.
  8. Pour the sweet potato mixture evenly into the prepared baking dish.
  9. Prepare the crumble: In a separate bowl, combine the flour, brown sugar, chopped nuts, and cinnamon.
  10. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  11. Sprinkle the crumble topping evenly over the sweet potato base.
  12. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is set.
  13. Let the casserole cool for 10 minutes before serving.

Notes

  • Baking the potatoes results in a drier base, which works well for this casserole.
  • For extra crunch, add a sprinkle of oats to the crumble mixture.
  • You can prepare the sweet potato base a day ahead and refrigerate it before adding the topping and baking.

Nutrition