Sweet Potato Crunch

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.

Course Sides

Cuisine American

Keyword casserole, sweet potatoes, thanksgiving sides dish

Prep Time 10

Cook Time 40

Roasting Sweet Potatoes 40

Servings servings

Calories 316kcal

Author Wendie Williams

Equipment

Ingredients

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

Pecan Streusel

1 cup brown sugar
2 tablespoons all purpose flour
1 cup pecans, chopped
1/4 cup unsalted butter, softened

Instructions

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.

Notes

Sweet potatoes can be microwaved for 20-25 minutes until fork tender.

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.

The filling and streusel can be made a couple of days ahead of time just spread the crump topping on top right before baking.

Nutrition