Sweet Potato Pecan Crisp

When it comes to Thanksgiving dinner, I think most of us would say, "Don't get fancy on me, just make the standards really special." That's why this down-home sweet potato dish is always a big hit. It's an old southern specialty that, in one form or another, graces every holiday table. Your mom would probably call it a sweet potato casserole.

My version is a little more "gourmet" than most (nothing in it comes out of a can and there are no marshmallows) but, I promise, it has all the same comfort and appeal as Mom's.



Just imagine sweet potatoes gently boiled and mashed, lovingly stirred with butter and brown sugar, then baked with a crumbly, crunchy pecan streusel topping. Now picture a heaping spoonful on the edge of your Thanksgiving plate. Hungry yet?



Like most sweet potato dishes, this one straddles the line between sweet and savory.  It goes with dinner but you might be inclined to eat it for dessert.



It’s "that dish," you know...the one everyone reaches their fork into long after the meal is done. One more bite here, one more bite there -- because it doesn’t count when you eat it that way. Come to think of it, you might want to double the recipe...

If you enjoyed this post, sign up to receive new recipes by email.

Help me grow Once Upon A Chef...invite your friends to become a fan on Facebook.

Sweet Potato Pecan Crisp
Printable Recipe

Serves 6-8

Ingredients

For Sweet Potato Mixture
3 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch chunks
¼ cup (½ stick) butter, melted
¾ teaspoon salt
½ cup light brown sugar, packed
2 eggs, lightly beaten
⅛ teaspoon nutmeg

For Topping
¼ cup (½ stick) butter
1 cup light brown sugar, packed
⅓ cup flour
1 teaspoon cinnamon
1 cup pecans, coarsely chopped

Directions

1. Preheat oven to 350 degrees.

2. Bring large pot of water to a boil. Add sweet potatoes and cook until soft and tender, about 20 - 25 minutes. Drain and let cool.

3. In the meantime, make the topping: Melt the butter in a small pan over low heat. Off the heat, add brown sugar, flour, and cinnamon and mix until well combined. It should look a little lumpy. Stir in chopped nuts.

4. Make sweet potato mixture: In a large bowl, mash sweet potatoes with a large fork until very smooth. Add remaining sweet potato mixture ingredients and mix well. Set aside.

5. Place sweet potato mixture into a 2-quart baking dish (like a 9-inch square). Spread topping evenly over sweet potato mixture and bake for about 40 minutes, or until topping is nicely browned. Let cool slightly before serving.

Comments

[the domestic mama]

mmmm! I make a similar one like this- I am not a canned kinda gal, either. Great pics! I put a link to your site on mine- hope ya don't mind! :)

[Leslie]

I agree..you just cant make this with the canned stuff!!!
Amazing. This is my favorite Thanksgiving side!

[Kathy - Cooking On the Side]

This sounds just wonderful to me! Those southern recipes are always the best :-)

[Niki]

Oh this reminds me of the sweet potato casserole from Ruth's Chris! My bf loved it so much that iw as going to try and make my own version of it but now I have something to go off of!!! Thank you!!!

[Shelly Sealy]

I have been making this dish, mostof my adult life. Not exactly the same but very close. It is just as good cold or even the next day. Wonderful side dish or desert. In my recipe though I also add some FROSTED FLAKES to the topping mixture. Just add it in with the other ingred. it makes for the best topping ever. Try it, you will surely love it.

[Danielle Foster]

Jenn,
I really feel like you should do a cookbook at some point. I have tried so many of your recipes, and they are all amazing!!

I'm making your sweet potato crisp, roasted carrots with thyme, and roasted brussels sprouts for Thanksgiving.
For Christmas Eve, I'll have Hot Buttered Apple Cider ready for my guests to enjoy, and later we'll enjoy your mac n cheese as a side dish.
And pretty much everyday I've been eating pumpkin muffins (made from your pumpkin bread recipe) for breakfast.

I think it's safe to say that I am a major contender for Once Upon a Chef's biggest fan!

Best regards,
Danielle Foster

[alice]

Made the sweet potato pecan crisp for Thanksgiving dinner today. It was fantastic, very similar to one I've made in the past, but yours was much better. I just halfed the topping recipe. was able to make the sweet potato a day earlier and just added the topping before baking. My guests loved it. Thanks for another great recipe. Have tried several and they are all great. thanks,