If you’re looking for a delicious sweet potato side dish for Thanksgiving, Christmas, or any family gathering, this Sweet Potato Pecan Crumble is a wonderful choice!

I’ll admit, I’ve never been a big fan of sweet potatoes topped with marshmallows. But give me a buttery pecan crumble with brown sugar and cinnamon, and I’m all in!

This recipe combines lightly seasoned mashed sweet potatoes with a crunchy, sweet topping. It’s simple to prepare, can be made ahead, and is easy to adapt for family members who prefer gluten-free or dairy-free foods.

And while it’s perfect for the holidays, there’s no reason to save it just for special occasions.

Start With Fresh Sweet Potatoes

The first step is peeling and chopping your sweet potatoes.

I love using my Pampered Chef Pivoting Peeler for this job. The blade pivots, so you can position it however it’s most comfortable for you. It works beautifully on sweet potatoes, butternut squash, regular potatoes, and carrots.

Here’s a tip if you’re cooking for a crowd: Put a few people to work peeling potatoes! If you’re preparing a meal for a large family gathering or church dinner, having several peelers available makes the job go much faster. Many hands make light work!

Once peeled, cut your sweet potatoes into approximately 2-inch chunks. I recommend cutting a flat side first so the potatoes sit securely on your cutting board.

Place them in a saucepan, cover with water, and boil until they’re fork-tender. That only takes 10-15 minutes. 

The Best Part: That Pecan Crumble Topping!

While the potatoes cook, it’s time to make the crumble.

This is what makes the recipe special! We’re combining pecans, graham crackers, butter, brown sugar, and cinnamon to create a topping that’s sweet, crunchy, and full of flavor.

I use my Electric Twist & Chop to coarsely chop the pecans. Just a few pulses are all it takes. You don’t want them finely ground because those little pieces add such a nice texture.

Next, use the same tool to chop the graham crackers into coarse crumbs.

An Easy Gluten-Free Swap

One of the things I appreciate about this recipe is how easily you can adjust it for different dietary preferences.

I’m using gluten-free graham crackers in my version. It’s a simple substitution that doesn’t require changing the rest of the recipe.

If you’re cooking for someone with celiac disease, be sure to check all ingredients and take precautions to prevent cross-contact with gluten, including using clean utensils, cookware, and preparation surfaces.

You can also make this recipe dairy-free by substituting your favorite dairy-free butter. Melted coconut oil may work as well, although it will change the flavor slightly.

A Little Kitchen Tip for Brown Sugar

Have you ever reached for your brown sugar only to discover it’s turned into a hard lump?

I use Brown Sugar Keeper Set to help prevent that. Just soak one in water for about 20 minutes, blot it dry, and place it in your brown sugar container. It helps keep the sugar soft and ready to use.

It’s such a simple little kitchen helper!

Putting It All Together

Once your sweet potatoes are tender, drain the water and mash them right in the saucepan with butter, salt, and pepper.

You don’t need milk or cream. The sweet potatoes will mash nicely on their own, and it’s perfectly fine to leave a few small chunks.

Spread the mashed sweet potatoes into your 8” Brilliance Nonstick Square Pan with Lid baking dish, then sprinkle that wonderful pecan crumble evenly over the top.

Bake at 350°F for approximately 20–25 minutes, until the topping is golden and the casserole is heated through.

Your kitchen will smell fantastic with the cinnamon, brown sugar, and toasted pecans!

Sweet Potato Pecan Crumble Recipe

A delicious holiday side dish with a buttery, crunchy pecan topping.

Prep time: Approximately 20 minutes, plus boiling time
Bake time: 20–25 minutes
Oven temperature: 350°F

Ingredients

Sweet Potato Layer

• 3 lbs Sweet potatoes, peeled and cut into 2-inch chunks
• 3 tablespoons butter
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper

Pecan Crumble Topping

• 1 cup pecan halves, coarsely chopped
• 1 cup coarsely crushed graham crackers (gluten-free if desired)
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• 5 Tbsp. Melted butter

Instructions

1. Prepare the sweet potatoes. Peel and cut into approximately 2-inch pieces. Place in a saucepan, cover with water, and boil until fork-tender.
2. Chop the pecans. Use the Electric Twist & Chop or a knife to coarsely chop the pecans.
3. Prepare the graham crackers. Pulse the crackers into coarse crumbs.
4. Make the crumble. Combine the pecans, graham cracker crumbs, brown sugar, cinnamon, and melted butter. Toss until evenly coated.
5. Mash the potatoes. Drain the cooked sweet potatoes and mash with 3 tablespoons of butter, salt, and pepper.
6. Assemble. Spread the mashed sweet potatoes evenly in an oven-safe baking dish. Sprinkle the pecan crumble over the top.
7. Bake. Bake uncovered at 350°F for 20–25 minutes, until heated through and the topping is lightly golden.

Make-Ahead Tip

One of my favorite things about holiday cooking is finding recipes I can prepare ahead of time.

You can assemble this casserole in advance, cover it, and refrigerate it until you’re ready to bake. Keep the crumble topping separate if you want it to stay especially crisp.

If you’re baking the casserole directly from the refrigerator, allow additional baking time until the center is thoroughly heated.

And remember, if your baking dish has a storage lid, remove the lid before putting the dish in the oven!

A New Favorite for Your Holiday Table

Whether you’re preparing Thanksgiving dinner, bringing a dish to a church potluck, or simply looking for a new way to serve sweet potatoes, I think you’ll enjoy this recipe.

It’s easy enough for an everyday meal but special enough for company.

And I’m curious: Do you prefer your sweet potatoes sweet or savory? I’m usually on the savory side, but this pecan crumble is definitely an exception!

Happy Cooking!

Julie Gizzi
Cooking with Julie Gizzi