Sweet Potato Crunch Casserole Recipe

Introduction

Sweet Potato Crunch Casserole is a comforting and classic dish perfect for holidays or any cozy meal. It features creamy mashed sweet potatoes topped with a crunchy, buttery pecan streusel. This recipe balances sweetness and spice, making it a family favorite.

Ingredients

• 2 pounds sweet potatoes (about 4 medium, 4 cups mashed)
• ½ cup whole milk (120 ml)
• 2 large eggs
• ½ cup granulated sugar (100 grams)
• ¼ cup salted butter, melted (28 grams)
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup brown sugar (220 grams)
• ½ cup all-purpose flour (65 grams)
• 1 cup chopped pecans (120 grams)
• ½ cup salted butter, softened (56 grams)

Instructions

1. Step 1: Scrub sweet potatoes, prick them with a fork, and bake at 425°F for 40-50 minutes until soft.
2. Step 2: Allow the sweet potatoes to cool slightly, then peel off the skins. Reduce the oven temperature to 350°F.
3. Step 3: In a large bowl, mash the sweet potatoes and mix in the milk, eggs, granulated sugar, melted butter, salt, vanilla extract, and ground cinnamon until smooth.
4. Step 4: Spread the sweet potato mixture evenly in a greased 9×13 inch baking dish.
5. Step 5: In a separate bowl, combine the brown sugar, flour, and chopped pecans. Add the softened butter and mix with your fingers or a fork until the mixture is crumbly.
6. Step 6: Sprinkle the pecan streusel topping evenly over the sweet potato filling.
7. Step 7: Bake for 40-45 minutes until the casserole is set and the topping is golden brown. Let it cool for 10 minutes before serving.

Tips & Variations

• For a dairy-free version, substitute the butter and milk with coconut oil and almond milk.
• Add a pinch of nutmeg or ginger to the sweet potato mixture for extra warmth.
• Use chopped walnuts instead of pecans if preferred or to vary the texture.
• Make the topping ahead and keep it refrigerated until ready to use for a time-saving step on baking day.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F until warmed through to maintain the crunchy topping. Avoid microwaving, which can soften the streusel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes provide the best texture and flavor, you can use canned sweet potatoes in a pinch. Drain them well and adjust the liquid in the recipe slightly to avoid a too runny mixture.

Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake it fresh before serving to ensure the topping stays crisp.

Sweet Potato Crunch Casserole Recipe

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This Sweet Potato Crunch Casserole is a comforting and delicious holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan streusel. Baked to golden perfection, it combines warm cinnamon-spiced sweetness with buttery pecans for a satisfying texture and flavor contrast.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato Filling

• 2 pounds sweet potatoes (about 4 medium, 4 cups mashed)
• ½ cup whole milk (120 ml)
• 2 large eggs
• ½ cup granulated sugar (100 grams)
• ¼ cup salted butter, melted (28 grams)
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Streusel Topping

• 1 cup brown sugar (220 grams)
• ½ cup all-purpose flour (65 grams)
• 1 cup chopped pecans (120 grams)
• ½ cup salted butter, softened (56 grams)

Instructions

1. Bake the Sweet Potatoes: Scrub the sweet potatoes clean, prick them all over with a fork to allow steam to escape, then place them on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 40-50 minutes until tender when pierced with a fork.
2. Prepare for Filling: Remove the sweet potatoes from the oven and let them cool slightly until safe to handle. Peel off the skins carefully. Meanwhile, reduce the oven temperature to 350°F (175°C).
3. Make the Sweet Potato Mixture: In a mixing bowl, combine the peeled sweet potatoes, whole milk, eggs, granulated sugar, melted butter, salt, vanilla extract, and ground cinnamon. Mix well until the mixture is smooth and homogenous.
4. Spread into Baking Dish: Grease a 9×13 inch baking dish thoroughly. Spread the sweet potato mixture evenly into the prepared dish, smoothing the surface with a spatula.
5. Prepare the Streusel Topping: In a separate bowl, mix together the brown sugar, all-purpose flour, and chopped pecans. Add the softened salted butter and use your fingers or a pastry cutter to combine until the mixture becomes crumbly and the butter is well incorporated.
6. Top the Sweet Potatoes: Sprinkle the streusel topping evenly over the sweet potato mixture in the baking dish, covering the surface completely.
7. Bake the Casserole: Place the casserole in the preheated oven at 350°F (175°C) and bake for 40-45 minutes, or until the topping is golden brown and the filling is set.
8. Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before serving to allow it to set further and enhance flavors.

Notes

• Use medium-sized sweet potatoes for consistent cooking.
• Ensure butter is softened for easier mixing in the streusel topping.
• For a nut-free variation, omit pecans and increase flour slightly.
• This casserole can be prepared in advance and baked just before serving.
• Leftovers can be refrigerated and gently reheated.

Keywords: Sweet Potato Casserole, Holiday Side Dish, Pecan Topping, Comfort Food, Thanksgiving Recipes