A delightful twist on the classic sweet potato bake, featuring a crunchy pecan crumble topping.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, milk, melted butter, egg, salt, and vanilla extract. Mix until smooth.
Ensure the sweet potatoes are fully mashed for a creamy texture.
Transfer the sweet potato mixture into a greased 2-quart casserole dish, spreading it evenly.
Greasing the dish prevents sticking and makes cleanup easier.
In a separate bowl, mix together the brown sugar, chopped pecans, and flour. Cut in the cold butter using a fork until the mixture is crumbly.
Using cold butter helps create a crumbly texture for the topping.
Sprinkle the pecan topping evenly over the sweet potato mixture.
Spread the topping evenly for consistent crunch in every bite.
Bake the casserole in the preheated oven, uncovered, for 45 minutes or until the topping is golden brown.
Check the casserole towards the end of baking to avoid over-browning.
Remove from the oven and let it cool slightly before serving. Enjoy your delicious Sweet Potato Pecan Crumble Casserole!
Letting it cool slightly helps the flavors meld together.
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