Sweet Potato Crunch is made with your favorite buttery, creamy sweet potatoes and a sweet pecan topping that has the perfect amount of crunch and saltiness in every bite.
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This Sweet Potato Crunch casserole is an easy yet delicious side dish that can be a great addition to any meal. It requires just a few simple ingredients and is sure to become a family favorite!
Maybe you love sweet potatoes like my family does. If so, you need this Chipotle Maple Mashed Sweet Potatoes, or this Sweet Potato Cake with Cinnamon Cream Cheese Frosting.
Why this recipe works
This easy recipe is fancy enough for Thanksgiving dinner, but it is simple enough to fit in at any regular weeknight dinner spread. You only need a handful of common pantry staple ingredients to make this, so no need for extra trips to the grocery store.
Making a mixed-texture dish like this is great to get kids and others to try new recipes that they may otherwise not have any interest in.
You can make part of this ahead of time, helping you save time on this casserole dish later.
- Sweet potatoes: cleaned, cooked, and mashed
- Milk: adds a creamy factor
- Large eggs
- Sugar: granulated sugar and brown sugar
- Butter: melted butter for the sweet potato layer and softened for the topping
- Spices: salt and pumpkin spice
- Vanilla extract: adds a hint of smooth sweetness
- All-purpose flour: needed for the topping
- Pecans: chopped pecans are what adds the crunch to the topping
How to Make Sweet Potato Crunch
- Step 1: In a large bowl, add the mashed sweet potatoes, milk, eggs, sugar, melted butter, salt, vanilla, and pumpkin spice.
- Step 2: Use an electric mixer and beat everything together until smooth.
- Step 3: In a small bowl, add brown sugar, flour, pecans, and butter. Use a fork to mix the crunchy topping together.
- Step 4: Pour the sweet potato filling in the baking dish and cover it with the pecan streusel topping.
- If you have chunks of buttery sweet potatoes that need to be mashed, you can use a fork or a potato masher to smooth them out.
- Add an extra touch of sweetness by drizzling some maple syrup over the pecan mixture on top before serving.
- I used a 9x9-inch baking dish.
- Make the whole thing even creamier by swapping the milk out for heavy cream.
- You can use frozen sweet potato cubes if needed, just cook and mash up as you would the fresh ones. Make sure you have the required 4 cups though.
To properly prep your potatoes, start by grabbing the fresh sweet potatoes and scrub the exterior. Use a fork to poke a few holes in the sweet potatoes.
Line a baking sheet with aluminum foil and bake at 400F for 40 minutes, or until tender.
Once cooked, remove the potatoes from the oven and let sit for 5 minutes to cool then scrap out the filling.
Sure. I would prep and prepare the sweet potato filling and store the filling in a freezer safe container in the fridge up to a day in advance.
You can also make the streusel up to a couple days ahead of time. When you're ready to bake this, just spread the crunch topping on top of the filling right before tossing it in the oven.
Yes, this does great in the freezer. However, I would suggest freezing the topping and filling in separate freezer-safe containers. If you store them together, the pecan topping will lose all of its crunchiness and will become soggy. If stored properly, they'll last up to 3 months. Let them thaw overnight in the fridge before combining and baking in the oven.
The Sweet Potato Crunch casserole can be stored in the refrigerator for up to 3-4 days. To store, cover the dish with plastic wrap or securely with aluminum foil if leaving in the casserole dish or transfer leftovers to an airtight container. When ready to serve, remove from the refrigerator and let sit at room temperature for 30 minutes before reheating in the oven or microwave.
Sweet Potato Crunch
- 2 pounds Sweet Potatoes (orange) about 4 cups
- 1/2 cup whole milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoons pumpkin spice
- 1 cup brown sugar
- 2 tablespoons all purpose flour
- 1 cup pecans, chopped
- 1/4 cup unsalted butter, softened
Roasting Sweet Potatoes
- Preheat oven to 400 degrees
- Scrub the sweet potatoes and prick then several times with a fork. Place them on a foil-lined baking sheet and roast for 40 minutes or until fork tender. *See notes
- Remove from the oven and let cool 5 minutes.
- Reduce the oven to 350 degrees.
- Scrap the sweet potatoes out of the skin (4 cups) and place them into a large mixing bowl. Add the milk, eggs, sugar, melted butter, salt, vanilla, and pumpkin spice. Using an electric mixer beat on medium speed for 3-4 minutes until smooth.
- Spread the filling into a 9x9 baking dish.
Pecan Streusel Topping
- In a small bowl add the brown sugar, flour, pecans, and butter and using a fork blend until crumbs form.
- Spread evenly over the top of the sweet potato mixture.
- Bake for 40 minutes, tent with aluminum foil if starting to get too brown on top.