Best 7 Sweet Potatoes With Pecan Crumb Topping Recipes

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Indulge in a Southern classic with a modern twist - Sweet Potatoes with Pecan Crumb Topping. This dish combines the natural sweetness of roasted sweet potatoes with a crunchy, buttery pecan crumb topping. The medley of flavors and textures will tantalize your taste buds. This recipe is not only a feast for the senses but also packed with essential vitamins and minerals, making it a delightful and nutritious choice. It's a perfect side dish for special occasions, potlucks, or a comforting weeknight meal. Along with the main recipe, we also offer variations to suit your dietary preferences, including a vegan option and a gluten-free alternative. Explore this culinary journey and discover the perfect Sweet Potato with Pecan Crumb Topping recipe for your next culinary adventure.

Let's cook with our recipes!

ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE



Roasted Sweet Potato Casserole with Pecan Crumble image

This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.

Provided by Andrew J

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 8

Number Of Ingredients 14

3 medium sweet potatoes, peeled and cubed
2 tablespoons extra-virgin olive oil
⅓ cup packed dark brown sugar
⅓ cup all-purpose flour
10 tablespoons unsalted butter, softened, divided
½ cup chopped pecans
⅓ cup packed brown sugar
2 large eggs, beaten
½ cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
  • Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
  • While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
  • Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
  • Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
  • Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
  • Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 42.1 g, Cholesterol 89.2 mg, Fat 25.3 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 233.8 mg, Sugar 23.4 g

SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING



Sweet Potato Casserole with Butter Pecan Crumble Topping image

This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans.

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 1h15m

Number Of Ingredients 15

4 pounds raw sweet potatoes, diced into large chunks and boiled
2 large eggs
1/4 cup unsalted butter, softened
1/2 cup milk (I used unsweetened cashewmilk)
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
1/4 teaspoon ground nutmeg, optional
1/4 teaspoon cinnamon, optional
5 tablespoons unsalted butter, melted
2/3 cup light brown sugar, packed
1/2 cup all-purpose flour
1/4 teaspoon salt, or to taste
1 cup Fisher Pecan Halves

Steps:

  • To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
  • Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
  • To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
  • Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
  • To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  • Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
  • Add the pecans and toss to incorporate.
  • Evenly turn topping out over filling.
  • Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you're prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
  • Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Nutrition Facts : Calories 569 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 24 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 358 grams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

SWEET POTATO CASSEROLE WITH PECAN TOPPING



Sweet Potato Casserole with Pecan Topping image

Thanksgiving wouldn't be the same for Scott Jones without this sensational side dish. "The caramelized pecan topping is a great change from marshmallows, but I don't think it's any lighter," he writes from Tulsa, Oklahoma. "Can you trim it down?"

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
2 eggs
1/2 cup butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
TOPPING:
1 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons cold butter
1/3 cup chopped pecans

Steps:

  • Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.

Nutrition Facts :

SWEET POTATOES WITH PECAN CRUMB TOPPING



Sweet Potatoes With Pecan Crumb Topping image

My fave way to make sweet potatoes. Always requested to bring for Turkey day meals. The topping puts these above the rest!

Provided by F-16 momma

Categories     Lunch/Snacks

Time 40m

Yield 16 serving(s)

Number Of Ingredients 12

2 1/4 lbs sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla
2 eggs
1 1/2 cups miniature marshmallows
1/4 teaspoon salt
1/2 cup flour
1/4 cup packed brown sugar
2 tablespoons chilled butter, cut into small pieces
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 375°F.
  • Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
  • Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
  • Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
  • For topping: sprinkle marshmallows over top.
  • Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
  • Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
  • Bake for 30-40 min, or until golden brown.

SWEET POTATO GRATIN WITH PECAN-CRUMB TOPPING



Sweet Potato Gratin With Pecan-Crumb Topping image

Make and share this Sweet Potato Gratin With Pecan-Crumb Topping recipe from Food.com.

Provided by duonyte

Categories     Mashed Potatoes

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs sweet potatoes
2 tablespoons unsalted butter, melted
1 1/2 teaspoons grated orange zest
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon minced garlic
1/2 teaspoon ground allspice
salt, to taste
1/2 cup fresh whole wheat breadcrumbs
1/3 cup pecan halves, coarsely chopped
1/4 cup chopped green onion, green part only
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 400 deg F with rack in center position.
  • Prick potatoes several times with fork and wrap each in foil. Roast until very tender, about 45 minutes.
  • Unwrap foil and halve potatoes; scoop out the flesh into a bowl.
  • Mash the potatoes with the butter, zest, juices, garlic, allspice and salt to taste. (You can prepare it this far up to two days ahead of time - just store well-covered in the fridge).
  • Toss together the bread crumbs, pecans, green onions and Parmesan in a bowl.
  • Reduce the heat to 375 deg F and grease a 1 quart pie plate or other shallow ceramic baking dish. Spoon the potatoes into the dish and cover with the crumb mix.
  • Bake until the crumbs are golden and the potato mixture is hot, about 30 minutes.

Nutrition Facts : Calories 211.4, Fat 6.3, SaturatedFat 2.3, Cholesterol 8.7, Sodium 114, Carbohydrate 36.3, Fiber 5.7, Sugar 7.8, Protein 3.7

SWEET POTATO PIE WITH PECAN TOPPING



Sweet Potato Pie with Pecan Topping image

Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied pecan topping takes it over the top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Number Of Ingredients 11

2 to 3 sweet potatoes (1 1/2 pounds), peeled and cut into 2-inch chunks
2 large eggs
1/3 cup plus 1/2 cup packed light-brown sugar
3 tablespoons pure maple syrup
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 tablespoon heavy cream
1 prebaked Pie Crust for Sweet Potato Pie, or 1 frozen store-bought (9-inch) crust
3 tablespoons unsalted butter
1 cup pecans, broken into pieces

Steps:

  • To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
  • To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
  • Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
  • To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

CRUMB-TOPPED SWEET POTATO BAKE



Crumb-Topped Sweet Potato Bake image

With lots of spice and bright orange flavor, this heartwarming sweet potato dish is perfect for fall, winter and special holiday meals. The citrus and honey make for a delightful spin on a traditional sweet potato casserole. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 13

1 can (15-3/4 ounces) sweet potatoes, drained and mashed
1 cup crushed vanilla wafers (about 30 wafers)
3 large eggs, beaten
1/2 cup crushed pineapple
1/2 cup honey
1/3 cup orange juice
2 teaspoons pumpkin pie spice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 cup chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine the first 9 ingredients. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the pecans, brown sugar, cinnamon and nutmeg. Sprinkle over sweet potato mixture. Bake, uncovered, at 350° until a knife inserted near the center comes out clean, 40-45 minutes.

Nutrition Facts : Calories 505 calories, Fat 20g fat (3g saturated fat), Cholesterol 107mg cholesterol, Sodium 137mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 5g fiber), Protein 7g protein.

Tips:

  • Choose firm, unblemished sweet potatoes for the best flavor and texture.
  • Prick the sweet potatoes with a fork before baking to help them cook evenly.
  • Bake the sweet potatoes until they are tender when pierced with a fork, about 1 hour.
  • While the sweet potatoes are baking, prepare the pecan crumb topping.
  • In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt.
  • Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
  • Stir in the chopped pecans.
  • Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
  • Top each sweet potato with a generous scoop of the pecan crumb topping.
  • Place the sweet potatoes back in the oven and bake for an additional 15 minutes, or until the topping is golden brown and bubbly.
  • Serve the sweet potatoes warm and enjoy!

Conclusion:

Sweet potatoes with pecan crumb topping is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet potatoes, pecans, and brown sugar is simply irresistible. These sweet potatoes are sure to be a hit with your family and friends.

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