Ingredients
Scale
- 4 cups mashed sweet potatoes (about 3 large)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pecan halves
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, softened butter, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- In a separate bowl, combine pecan halves, flour, and rolled oats. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the pecan crumble evenly over the sweet potato mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
- Let cool slightly before serving. Enjoy!
Notes
For a smoother sweet potato mixture, use an electric mixer. To make ahead, assemble the casserole but don’t bake it. Cover and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. You can substitute the pecans with walnuts or almonds. Serve warm with a dollop of whipped cream or marshmallows for extra indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg