Sweet Potato Casserole with Pecan Crumble ✅

Ingredients

Topping Ingredients

• 2T cup packed dark brown sugar
• 2T cup all-purpose flour
• 1/4 teaspoon kosher salt
• 2T butter, melted
• 3/4 cup pecan halves or pieces

Filling Ingredients

• 3 pounds sweet potatoes, uniform size
• 4T butter, softened, plus extra for the pan
• 1/4 cup half-and-half
• 1 large egg
• Finely grated zest and juice of 1 lemon
• 1T bourbon
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice blend
• 1 teaspoon kosher salt

Steps

1. For the topping: Place the brown sugar, flour, and salt in a small bowl and stir to combine. Drizzle with the melted butter and mix well. The mixture will look like wet sand. Add the pecans and toss to combine. Set aside until ready to use.

2. For the filling: Heat the oven to 375° F. Pierce each potato in several spots with the tip of a knife or fork tines and wrap individually in foil. Place the potatoes on a sheet pan and bake until soft when gently squeezed, 1 to 1 1/2 hours. Unwrap the potatoes and set aside until cool enough to handle. Peel the potatoes and place the flesh in a large bowl.

3. Reduce the oven temperature to 350° F. Generously butter a baking dish (or 9x13 cake pan if doubling)

4. Beat the sweet potatoes until smooth, using a stand or hand mixer set to medium speed. Add the butter and beat until smooth. Add the half-and-half, egg, lemon zest and juice, bourbon, vanilla, spice, and salt, and beat until well mixed.

5. Transfer into the prepared baking dish and smooth the top. Evenly scatter the topping over the sweet potato mixture. Bake until just set in the center, about 30 minutes.

6. Let stand at least 15 minutes before serving.

Notes