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.
- 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
- 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
- Mix together brown sugar, chopped pecans, and cold butter in a small bowl until combined. Cover and chill until ready to use.
- 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.
- 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.
- 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.
Looks good, I’m making a very large amount for about 65-70 people, can you freeze potato mixture for a week? I hope to bake on day of dinner with topping added