Roasted Sweet Potato Casserole With Pecan Crumble

Name: Roasted Sweet Potato Casserole With Pecan Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium sweet potatoes, peeled and cubed; 2 tablespoons extra-virgin olive oil; 1/3 cup packed dark brown sugar; 1/3 cup all-purpose flour; 10 tablespoons unsalted butter, softened, divided; 1/2 cup chopped pecans; 1/3 cup packed brown sugar; 2 large eggs, beaten; 1/2 cup evaporated milk; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg

Servings: persons

3 medium sweet potatoes, peeled and cubed
2 tablespoons extra-virgin olive oil
1/3 cup packed dark brown sugar
1/3 cup all-purpose flour
10 tablespoons unsalted butter, softened, divided
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 large eggs, beaten
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1
Preheat the oven to 425 degrees F (220 degrees C).
2
Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
3
Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
4
While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
5
Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
6
Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
7
Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
8
Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium sweet potatoes, peeled and cubed, 2 tablespoons extra-virgin olive oil, 1/3 cup packed dark brown sugar, 1/3 cup all-purpose flour, and more.

Yes, Roasted Sweet Potato Casserole With Pecan Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Sweet Potato Casserole With Pecan Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions