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Southern Sweet Potato Crunch Casserole

Southern Sweet Potato Crunch Casserole

Creamy Southern sweet potato casserole topped with buttery brown sugar pecan crunch
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10

INGREDIENTS

Sweet Potato Base

  • 3 lb sweet potatoes peeled and cubed
  • 1 2 cup granulated sugar
  • 1 2 cup unsalted butter melted
  • 2 large eggs
  • 1 3 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 4 tsp ground nutmeg
  • 1 2 tsp kosher salt.

Pecan Crunch Topping

  • 1 cup light brown sugar packed
  • 3 4 cup all purpose flour
  • 1 cup chopped pecans
  • 1 2 cup unsalted butter softened
  • 1 2 cup old fashioned rolled oats optional
  • pinch of salt.

INSTRUCTIONS

Sweet Potato Base

  • heat oven to 350 degrees F and grease a 9 by 13 inch baking dish
  • boil sweet potatoes in salted water until very tender then drain well
  • mash sweet potatoes until smooth then mix in sugar melted butter eggs evaporated milk vanilla cinnamon nutmeg and salt until fully combined
  • spread mixture evenly in the prepared baking dish.

Pecan Crunch Topping and Bake

  • mix brown sugar flour pecans butter oats if using and a pinch of salt until crumbly
  • sprinkle topping evenly over the sweet potato layer
  • bake until the center is set and topping is browned about 30 to 40 minutes
  • rest 10 minutes before serving for cleaner slices.

Notes

1. For faster prep use 3 to 4 cups mashed cooked sweet potatoes 2. Reduce sweetness by cutting sugar in the base to 1 3 cup and brown sugar in topping to 3 4 cup 3. Swap evaporated milk with half and half or whole milk 4. Make ahead by assembling and refrigerating up to 24 hours then bake adding 5 to 10 minutes 5. Add mini marshmallows for the last 10 minutes if desired

Nutrition

Calories: 420kcal | Carbohydrates: 55g | Protein: 5g | Fat: 21g