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Sweet Potato Crunch Casserole

Sweet Potato Crunch Casserole

Creamy mashed sweet potato casserole topped with a buttery brown sugar pecan crunch
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10

INGREDIENTS

Sweet Potato Filling

  • 4 lb sweet potatoes peeled and cut
  • 6 tbsp unsalted butter melted
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt.

Crunch Topping

  • 1 cup chopped pecans
  • 1/2 cup light brown sugar packed
  • 1/2 cup all purpose flour
  • 6 tbsp unsalted butter melted
  • 1/2 cup old fashioned rolled oats optional
  • pinch of kosher salt.

INSTRUCTIONS

Prepare Filling

  • Heat oven to 350 F and butter a 9x13 inch baking dish
  • boil sweet potatoes in salted water until very tender then drain well and let steam dry 5 minutes
  • mash sweet potatoes until smooth then mix in melted butter brown sugar eggs milk vanilla cinnamon nutmeg and salt until evenly combined
  • spread filling evenly in the baking dish.

Add Topping And Bake

  • Stir pecans brown sugar flour oats if using salt and melted butter until clumpy
  • sprinkle topping evenly over the sweet potato layer
  • bake until hot and set with a deeply golden topping 30 to 35 minutes then rest 10 minutes before serving.

Notes

1. For smoother texture use a potato ricer or hand mixer but do not overmix. Make ahead by assembling and refrigerating up to 24 hours then bake adding 5 to 10 minutes. For less sweetness reduce brown sugar in filling to 1/3 cup or swap half with maple syrup

Nutrition

Calories: 320kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g