Sweet Potato Crunch with Pecan Topping Recipe

Introduction

Sweet Potato Crunch is a comforting casserole that combines creamy mashed sweet potatoes with a buttery pecan topping for a perfect balance of smooth and crunchy textures. It makes a delicious side dish for holidays or any cozy meal.

Ingredients

• Pecan Topping:
• ½ cup (100g) firmly packed light brown sugar
• ¼ cup (30g) all-purpose flour
• ¼ cup (57g) unsalted butter, melted
• ¼ teaspoon salt
• ¾ cup (90g) pecans, coarsely chopped
• Sweet Potato Filling:
• 4 medium sweet potatoes
• ⅓ cup (67g) granulated sugar
• ⅓ cup (75g) unsalted butter, melted
• 2 large eggs, beaten
• 2 teaspoons vanilla extract
• 1 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350ºF (177ºC) and spray a casserole dish with nonstick spray. Set aside.
2. Step 2: Prepare the pecan topping by combining brown sugar, flour, melted butter, and salt in a medium bowl. Mix well with a fork, then stir in the chopped pecans. Set aside.
3. Step 3: Peel and cut sweet potatoes into 1 to 2-inch chunks.
4. Step 4: Bring a large pot of water to a boil. Add the sweet potato chunks and cook for 15-20 minutes, or until fork-tender. Drain and let cool for 15 minutes.
5. Step 5: Mash the cooked sweet potatoes in a large bowl using an electric mixer, potato masher, or fork, leaving some chunks if you prefer texture.
6. Step 6: Add granulated sugar, melted butter, beaten eggs, vanilla extract, and salt to the mashed sweet potatoes. Stir until fully combined.
7. Step 7: Pour the sweet potato mixture into the prepared casserole dish. Evenly sprinkle the pecan topping over the sweet potatoes.
8. Step 8: Bake for 30-35 minutes until the topping is golden and the casserole is heated through. Allow to cool slightly before serving.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with oat or almond flour in the pecan topping.
• Use dairy-free butter to make this recipe suitable for dairy-free diets without sacrificing flavor.
• To preserve pecan crunchiness, add the pecan topping just before baking, especially if preparing the casserole ahead.
• Feel free to leave some sweet potato chunks unmashed for a more rustic texture.

Storage

Store leftovers covered tightly in the refrigerator for up to 4 days. The pecan topping may lose some crunch but will still taste great. This casserole freezes well for up to 3 months; thaw in the refrigerator and reheat in a 200ºF (93ºC) oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sweet potato casserole ahead of time?

Yes, you can prepare the casserole up to 2 days in advance and store it in the refrigerator. It’s best to add the pecan topping right before baking to keep it crunchy. Alternatively, you can freeze the casserole without the topping for up to 3 months and add it before baking after thawing.

What type of baking dish works best for this recipe?

A 2-quart rectangular casserole dish or an 8″ or 9″ square baking pan works well. If using a larger 9″ x 13″ dish, the sweet potato layer will be thinner but still delicious.

Sweet Potato Crunch with Pecan Topping Recipe

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★★★★★

4.7 from 62 reviews

Sweet Potato Crunch is a comforting and delightful casserole perfect for any occasion. This recipe features a creamy mashed sweet potato filling enhanced with vanilla and spices, topped with a crunchy pecan and brown sugar topping. Baked to perfection, it delivers a balance of sweet and nutty flavors combined with a tender yet textured sweet potato base.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pecan Topping

• ½ cup (100g) firmly packed light brown sugar
• ¼ cup (30g) all-purpose flour
• ¼ cup (57g) unsalted butter, melted
• ¼ teaspoon salt
• ¾ cup (90g) pecans, coarsely chopped

Sweet Potato Filling

• 4 medium sweet potatoes
• ⅓ cup (67g) granulated sugar
• ⅓ cup (75g) unsalted butter, melted
• 2 large eggs, beaten
• 2 teaspoons vanilla extract
• 1 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350ºF (177ºC) and lightly spray your casserole dish with nonstick spray to prepare for baking.
2. Prepare Pecan Topping: In a medium bowl, combine the light brown sugar, all-purpose flour, melted butter, and salt. Toss with a fork until evenly mixed. Add the coarsely chopped pecans and stir until the topping is well combined. Set aside.
3. Cook Sweet Potatoes: Peel the sweet potatoes and cut them into 1 to 2-inch chunks. Bring a large pot of water to a boil, add the sweet potato chunks, and boil for 15-20 minutes or until they are fork-tender. Drain the water and allow the potatoes to cool for 15 minutes.
4. Mash Sweet Potatoes: Transfer the cooked sweet potatoes into a large bowl or back into the pot if preferred. Mash them using a handheld electric mixer, potato masher, or fork, leaving some chunks for texture if desired.
5. Combine Filling Ingredients: Into the mashed sweet potatoes, add the granulated sugar, melted butter, beaten eggs, vanilla extract, and salt. Stir everything together until fully mixed.
6. Assemble Casserole: Pour the sweet potato mixture evenly into the prepared casserole dish. Evenly sprinkle the pecan topping over the sweet potato layer.
7. Bake: Place the casserole in the oven and bake for 30-35 minutes until the topping is golden and the casserole is heated through. Allow it to cool slightly before serving.
8. Storage and Make-Ahead Tips: Store leftovers covered tightly in the refrigerator for up to 4 days. The pecan topping will lose crunch but remain tasty. This casserole freezes well for up to 3 months; thaw in the refrigerator and warm in a 200ºF (93ºC) oven before serving. For best topping crunch when freezing, leave off the pecan topping before freezing and add it just before baking. The casserole can also be prepared up to 2 days ahead and refrigerated before baking.

Notes

• Sweet potatoes: use about 4 heaping cups of sweet potato chunks for the casserole.
• Casserole dish: a rectangular 2-quart dish works well; an 8″ or 9″ square pan is also suitable. Using a 9″ x 13″ pan will result in a thinner layer of sweet potatoes.
• Gluten and/or dairy free: this recipe has been successfully tested substituting oat or almond flour for the all-purpose flour and dairy-free butter for regular butter.

Keywords: sweet potato casserole, sweet potato crunch, pecan topping, baked sweet potatoes, holiday side dish, vegetarian casserole