Roasted Sweet Potato Casserole with Pecan Crumble

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

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 409 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cinnamon
• 3 medium sweet potatoes, peeled and cubed
• 10 tablespoons unsalted butter, softened, divided
• 0.5 teaspoon salt
• 0.5 cup chopped pecans
• 0.33333334326744 cup all-purpose flour
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 cup evaporated milk
• 0.33333334326744 cup packed brown sugar
• 0.33333334326744 cup packed dark brown sugar

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.

Step 3

Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.

Step 8

Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.