Description

Sweet Potato Crunch Casserole is a beloved holiday classic that combines the natural sweetness of baked sweet potatoes with a crunchy pecan topping. This dish is a staple on many Thanksgiving and Christmas tables, offering a comforting and satisfying side dish that complements a variety of main courses.

Ingredients

Scale

4 medium sweet potatoes
1 cup whole milk
2 large eggs
1/2 cup granulated sugar
1/4 cup melted butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup brown sugar
1/4 cup all-purpose flour
1 cup chopped pecans
1/4 cup softened butter

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Instructions

Preheat your oven to 425°F and prepare the sweet potatoes. Scrub them clean, prick them with a fork several times, and bake them until very tender, about 40-50 minutes.
Reduce the oven temperature to 350°F and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cooked and peeled sweet potatoes with the milk, eggs, granulated sugar, melted butter, salt, vanilla extract, and ground cinnamon. Beat the mixture on medium speed for 3-4 minutes until it’s smooth and creamy.
Pour the sweet potato mixture into the prepared baking dish, spreading it out evenly.
In a separate medium bowl, mix together the brown sugar, flour, and chopped pecans. Work the softened butter into the mixture with your fingers until crumbly crumbs form.
Sprinkle the pecan topping evenly over the sweet potato filling.
Bake the casserole for 40-45 minutes, or until the filling is set and the topping is golden and caramelized.
Remove the casserole from the oven and let it cool for at least 10 minutes before serving.

Notes

Sweet Potato Crunch Casserole pairs well with roasted turkey, baked ham, or roasted pork tenderloin. It can also be served alongside grilled chicken, roasted vegetables, or a hearty salad.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole
Calories: 300
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 5g
Cholesterol: 50mg