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Easy Sweet Potato Casserole for Two

Close-up of a spoon lifting creamy sweet potato casserole topped with golden brown crumble and chopped pecans.
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Creamy sweet potatoes topped with a buttery brown sugar pecan crumble. This small-batch casserole makes four side-dish servings, perfect for two people with leftovers.

  • Author: George
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4 side servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Sweet Potato Filling

  • 2 medium sweet potatoes (18–22 oz total, weighed before peeling)
  • 2 tablespoons unsalted butter
  • 2 tablespoons packed brown sugar
  • 2–4 tablespoons heavy cream, or whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Pecan Crumble Topping

Pecan Crumble Topping

  • 4 tablespoons packed brown sugar
  • 4 tablespoons all-purpose flour
  • 3 tablespoons chopped pecans
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • Pinch of salt

Instructions

  1. Cook the sweet potatoes. Peel and cut the sweet potatoes into chunks. Place them in a saucepan and cover with water. Bring to a boil and cook for 12–15 minutes, or until very tender.
  2. Prepare the topping. While the potatoes cook, preheat the oven to 375°F. Combine the brown sugar, flour, pecans, and salt in a small bowl. Add the cold, cubed butter and work it in with a fork until the mixture resembles coarse sand. Refrigerate until ready to use.
  3. Drain and mash. Drain the potatoes thoroughly. Return them to the warm saucepan for about 1 minute to evaporate excess moisture, then mash until smooth.
  4. Make the filling. Add 2 tablespoons of butter to the hot mashed sweet potatoes and stir until melted. Mix in 2 tablespoons of brown sugar, 2 tablespoons of heavy cream, vanilla, cinnamon, and salt. Add more cream, 1 tablespoon at a time, until smooth and creamy but not runny.
  5. Assemble. Lightly grease a small baking dish. Spread the sweet potato filling evenly in the dish and sprinkle the chilled pecan crumble over the top.
  6. Bake. Bake for about 20 minutes, until the filling is hot and the topping is lightly browned and crumbly. Let stand for about 5 minutes before serving.

Notes

  • Baking dish: I used a narrow 10.5-inch oval casserole dish. A standard loaf pan also works; baking time may vary slightly.

  • Pecan option: You can leave the pecans out of the crumble mixture and sprinkle them over just one side of the casserole if someone prefers their portion without nuts. This is not suitable for someone with a nut allergy because of possible cross-contact.

  • Sweetness: Reduce the brown sugar in the filling, topping, or both for a less sweet casserole.

  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat individual portions in the microwave, or warm larger portions in a 350°F oven until heated through.

Find it online: https://www.myeclecticbites.com/sweet-potato-casserole-for-two/