Sweet Potato Casserole with Pecan Brown Sugar Crumb Topping

A Thanksgiving Day staple, this sweet potato casserole with pecan brown sugar crumb topping is one you and yours will RAVE about. It’s sure to have a prominent spot on your table every year!

Last year for Thanksgiving, we spent the day at my brother-in-law’s house where there was the biggest Thanksgiving Day feast I’ve ever laid my eyes upon. Seriously, they had everything. From the traditional green bean casserole to cranberry sauce to a random cake made by my sister-in-law’s dad that was their family tradition, there was food for daaaaays. One of the dishes present was a sweet potato casserole dish with a brown sugar crumb topping on it. Let me just say–I’m not a huge fan of sweet potato casseroles, but I politely scooped out a small spoonful and soon it was buried under a pile of stuffing. In between bites of turkey and dressing, I sampled said casserole and I couldn’t believe it. It was amazing. I proceeded to go back for not just one, but two more helpings. And of course, I had to have the recipe so I asked my sister-in-law for it so I could share it with all of you. It’s a must-have for your Thanksgiving Day festivities.

The star of the show is Golden Barrel’s organic light brown sugar. I’m a fan of all crumb topping things, so it’s no surprise that I LOVE this topping. Brown sugar and butter…does it get any better?? No. I don’t think so.

This recipe makes a LOT so definitely feel free to cut it in half if your Thanksgiving Day feasting doesn’t include a crowd. Also, you may want to place the baking dish on a cookie sheet, because if it’s as full as mine was, you’ll experience some butter dripping. (Not that I’m speaking from experience or anything… 😉 )

Crunchy topping, creamy sweet potatoes…this Sweet Potato Casserole with Pecan Brown Sugar Crumb Topping dish is sure to be the star of your Turkey Day next week.

Sweet Potato Casserole with Pecan Brown Sugar Crumb Topping

Print Recipe

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Sweet Potato Casserole with Pecan Brown Sugar Crumb Topping Print Recipe CourseSide Dish

Ingredients

sweet potato filling

• 8 lbs sweet potatoes
• 5 large eggs
• 4 tablespoons maple syrup
• 3 tablespoons vanilla extract
• 1 1/2 tablespoons fresh lemon juice
• 3 teaspoons Kosher salt

streusel topping

• 2 cups packed Golden Barrel organic brown sugar
• 1 cup chopped pecans
• 1/2 cup (1 stick) chilled butter, cut into pieces
• 4 teaspoons ground cinnamon

Servings:

Instructions

1. Mix together brown sugar, chopped pecans, and cold butter in a small bowl until combined. Cover and chill until ready to use.
2. Wrap each sweet potato in foil and bake at 400 degrees for about 1 hour, or until potatoes are easily pierced by fork and soft. Let cool until easily handled. Remove sweet potato skins, and mash potatoes in a large bowl.
3. In a separate large bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt. Mix in the mashed sweet potatoes until smooth and incorporated. Transfer sweet potato mixture to a buttered 9x13 dish. At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.
4. When ready to bake, sprinkle pecan topping evenly over casserole. Bake at 350 degrees until casserole is set and topping bubbles, about 1 hour. Serve warm.

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