Cinnamon-Spiced Sweet Potato Casserole with Pecan Crumble

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm, comforting sweet potato casserole infused with cinnamon and topped with a crunchy pecan crumble, ideal for festive occasions. This American-inspired holiday recipe, ready in about 75 minutes, pairs sweet potatoes, peeled and cubed, unsalted butter, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 8 American cuisine 310 cal/serving

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Ingredients

3 pounds sweet potatoes, peeled and cubed
1/2 cup unsalted butter
1/2 cup brown sugar
2 tsp ground cinnamon
1 tsp vanilla extract
2 large eggs
1/4 cup milk
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt

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Instructions

Step 1: Preheat the oven to 350°F. Boil 3 pounds peeled and cubed sweet potatoes in a large pot of water until tender, about 15 minutes, then drain and mash until smooth.
Step 2: In a mixing bowl, combine the mashed sweet potatoes with 1/2 cup unsalted butter (softened), 1/2 cup brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, 2 large eggs, and 1/4 cup milk. Mix until well blended and creamy.
Step 3: Transfer the sweet potato mixture to a greased 9x13-inch baking dish and smooth the top.
Step 4: In a separate bowl, mix 1 cup chopped pecans, 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Cut in 1/4 cup cold unsalted butter until crumbly.
Step 5: Sprinkle the pecan crumble evenly over the sweet potato layer and bake uncovered for 35-40 minutes until the topping is golden brown and crisp.