Holiday Sweet Potato Crunch Casserole
Creamy mashed sweet potatoes baked with a buttery pecan streusel crunch topping for holiday dinners
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INGREDIENTS
Sweet Potato Filling
- 4 lb sweet potatoes peeled and cubed
- ½ cup unsalted butter melted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp kosher salt.
Crunch Topping
- 1.5 cups pecans chopped
- ¾ cup light brown sugar packed
- ½ cup all purpose flour
- ½ cup rolled oats
- ½ cup unsalted butter cold and cubed
- ¼ tsp kosher salt.
INSTRUCTIONS
Sweet Potato Filling
- Heat oven to 350 F and butter a 3 quart baking dish
- boil sweet potatoes in salted water until very tender 15 to 20 minutes then drain well
- mash until mostly smooth and let steam off 2 minutes
- mix in melted butter brown sugar granulated sugar eggs milk vanilla cinnamon nutmeg and salt until creamy
- spread evenly in the prepared baking dish.
Crunch Topping and Bake
- Mix pecans brown sugar flour oats and salt in a bowl
- cut in cold butter until clumps form and the mixture looks like coarse crumbs
- sprinkle topping evenly over the sweet potato layer
- bake until the topping is deep golden and the edges are bubbling 30 to 35 minutes
- rest 10 minutes before serving.
Notes
1. For make ahead assemble filling and topping separately refrigerate up to 24 hours then add topping and bake. For extra crunch toast pecans 5 to 7 minutes before mixing. For marshmallow version add 2 cups mini marshmallows for the last 10 minutes of baking. For gluten free swap all purpose flour with a 1 to 1 gluten free flour blend
Nutrition
Calories: 380kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g