Sweet Potato Crunch Casserole
Creamy mashed sweet potato casserole with a buttery brown sugar pecan crunch topping
PRINT PINServings 10
INGREDIENTS
Sweet Potato Base
- 3 lb sweet potatoes peeled and cut
- 1/2 cup unsalted butter melted
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/3 cup milk
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon optional.
Crunch Topping
- 1 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/2 cup unsalted butter melted
- 1 cup chopped pecans.
INSTRUCTIONS
Sweet Potato Base
- Heat oven to 350 F and grease a 9x13 inch baking dish
- Boil sweet potatoes in salted water until very tender 15 to 20 minutes then drain well
- Mash sweet potatoes until smooth then mix in melted butter brown sugar eggs milk vanilla salt and cinnamon until fully combined
- Spread mixture evenly in prepared baking dish.
Crunch Topping and Bake
- Mix brown sugar flour melted butter and pecans until crumbly and evenly moistened
- Sprinkle topping evenly over sweet potato layer
- Bake until set and topping is browned 30 to 40 minutes
- Rest 10 minutes before serving.
Notes
1. Use canned sweet potatoes or yams drained and mashed to save time 2. Swap pecans with walnuts or omit nuts and add 1/2 cup rolled oats for crunch 3. Reduce brown sugar to 1/3 cup in the base for a less sweet casserole 4. Assemble unbaked casserole up to 24 hours ahead and bake from cold adding 5 to 10 minutes 5. Add 1 cup mini marshmallows during the last 5 minutes for a classic variation
Nutrition
Calories: 420kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g