Print

Sweet Potato Crunch with Pecan Topping Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/sweet-potato-crunch-with-pecan-topping-recipe/