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Roasted Sweet Potato Casserole with Pecan Crumble
Roasted Sweet Potato Casserole with Pecan Crumble
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Elevate your sweet potato casserole with a spiced pecan crunch topping.
Ingredients:
  • 3 medium sweet potatoes, peeled and cubed
  • 2 tablespoons extra-virgin olive oil
  • 0.33333334326744 cup packed dark brown sugar
  • 0.33333334326744 cup all-purpose flour
  • 10 tablespoons unsalted butter, softened, divided
  • 0.5 cup chopped pecans
  • 0.33333334326744 cup packed brown sugar
  • 2 large eggs, beaten
  • 0.5 cup evaporated milk
  • 1 teaspoon cinnamon
  • 0.25 teaspoon ground cloves
Instructions:
  • Preheat your oven to 425°F (220°C) to create the perfect cooking environment.
  • Toss sweet potatoes with oil until evenly coated, then spread out on a baking sheet.
  • Roast for 45 minutes until lightly charred, rotating regularly to avoid burning.
  • As the potatoes roast, mix 1/3 cup brown sugar and flour in a medium bowl. Cut in 3 tablespoons of butter until crumbly, then fold in pecans until well combined. Set the crumble aside.
  • In a large mixing bowl, blend 1/3 cup brown sugar, the remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg together. Let it sit while the potatoes finish roasting.
  • Take the potatoes out of the oven and lower the temperature to 325 degrees F (165 degrees C). Add the sweet potatoes to the large mixing bowl with the brown sugar mixture and mix thoroughly.
  • Transfer the sweet potato mixture into a 1 1/2-quart casserole dish. Sprinkle the crumble mixture on top, ensuring it covers the entire surface for a crunchy crust.
  • Bake in a hot oven until golden brown on top, for 30 to 40 minutes. Allow to rest for 10 minutes before serving.

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