Print

Sweet Potato Crunch Casserole Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

This Sweet Potato Crunch Casserole is a comforting and flavorful side dish featuring creamy mashed sweet potatoes baked with warm spices and topped with a crunchy pecan streusel. Perfect for holiday dinners or any cozy meal, this casserole combines smooth, sweet filling with a buttery nutty topping for a delightful balance of textures and tastes.

Ingredients

Scale

Sweet Potato Mixture

  • 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 and prick them a few times with a fork. Place them on a baking sheet and bake at 425°F (220°C) for 40 to 50 minutes, until tender when pierced with a fork.
  2. Prepare the Oven and Potatoes: Remove the potatoes from the oven and let them cool slightly until safe to handle. Peel off the skins and mash the sweet potatoes until smooth. Reduce the oven temperature to 350°F (175°C).
  3. Make the Sweet Potato Filling: In a large bowl, combine the mashed sweet potatoes, whole milk, eggs, granulated sugar, melted butter, salt, vanilla extract, and ground cinnamon. Mix thoroughly until the mixture is smooth and evenly combined.
  4. Assemble the Casserole: Grease a 9×13-inch baking dish lightly with butter or non-stick spray. Spread the sweet potato mixture evenly into the dish.
  5. Prepare the Streusel Topping: In a separate bowl, mix the brown sugar, all-purpose flour, and chopped pecans. Add the softened butter and use your fingers or a pastry blender to combine until the mixture becomes crumbly and resembles coarse crumbs.
  6. Add the Topping: Sprinkle the streusel topping evenly over the sweet potato filling, covering the surface completely.
  7. Bake the Casserole: Place the casserole in the preheated oven and bake at 350°F (175°C) for 40 to 45 minutes. Bake until the filling is set and the topping is golden brown and crisp.
  8. Cool and Serve: Remove the casserole from the oven and allow it to cool for about 10 minutes before serving. This helps it firm up for easier slicing and enhances the flavor.
  9. Final Step – Feedback: Please leave a rating and comment letting us know how you liked this recipe! Your feedback helps us continue providing high-quality recipes for you.

Notes

  • For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter alternatives.
  • You can prepare the sweet potatoes a day ahead to save time on baking day.
  • Toast the pecans lightly before mixing into the topping for an extra nutty flavor.
  • If you prefer less sweetness, reduce the granulated sugar for the filling or the brown sugar for the topping slightly.
  • Ensure the sweet potatoes are fully cooked and tender for the smoothest casserole texture.

Keywords: sweet potato casserole, holiday side dish, pecan topping, creamy sweet potatoes, baked casserole, Thanksgiving recipe

Find it online: https://hannahdelgado.com/sweet-potato-crunch-casserole-recipe/