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Sweet Potato Crunch Casserole

Sweet Potato Crunch Casserole for Heartwarming Gatherings

Sweet Potato Crunch Casserole blends creamy sweet potatoes with crunchy pecans, perfect for heartwarming gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups sweet potatoes peeled and cubed or canned
  • 1 cup whole milk can substitute with plant-based milk
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar or substitute with honey or maple syrup
  • 1/4 cup salted butter melted
  • 1/2 teaspoon salt optional
  • 1 teaspoon vanilla extract use pure for best flavor
  • 1 teaspoon ground cinnamon nutmeg can also be used
For the Topping
  • 1/2 cup brown sugar or coconut sugar
  • 1/3 cup all-purpose flour use gluten-free flour for GF option
  • 1 cup chopped pecans can substitute for walnuts or almonds
  • 1/4 cup salted butter can use unsalted

Equipment

  • oven
  • baking dish
  • Mixing bowl
  • Hand Mixer
  • Spatula
  • Fork

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Scrub sweet potatoes and prick holes in them; bake for 40-50 minutes until tender.
  2. Cool the sweet potatoes for 10-15 minutes; peel them and lower the oven temperature to 350°F (177°C).
  3. In a mixing bowl, combine sweet potatoes, milk, eggs, sugar, melted butter, salt, vanilla, and cinnamon. Mix until smooth.
  4. Grease a 9x13-inch baking dish, spread sweet potato mixture evenly.
  5. In another bowl, mix brown sugar, flour, and pecans. Cut in butter until crumbly. Spread over sweet potato filling.
  6. Bake for 40-45 minutes until filling is set and topping is golden. Cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 350mgFiber: 4gSugar: 15gVitamin A: 16000IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg

Notes

Can be prepared up to 24 hours in advance. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

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