Sweet Potato Crunch Casserole with Pecan Topping

This Sweet Potato Crunch recipe is pure comfort food, taking sweet and buttery mashed sweet potatoes and crowning them with a golden, nutty pecan streusel that tastes almost like dessert. It’s the dish everyone asks for during the holidays but is easy enough to whip up any time you’re craving nostalgic, cozy baking. I used a rectangular 2 quart casserole dish, but this could easily fit in an 8″ or 9″ square baking pan, making it an incredibly versatile and crowd-pleasing treat that shines at the center of any table.

Ingredients You’ll Need

Gathering these simple ingredients is a breeze, but each one plays a key role in the irresistible layers of this Sweet Potato Crunch. From the tender sweet potatoes to the crisp pecan topping, every component adds a touch of flavor, texture, or color that brings the whole dish together.

• Sweet potatoes: The main event—choose fresh, firm sweet potatoes for the best natural sweetness and creamy texture.
• Granulated sugar: Sweetens the filling just enough without overwhelming the natural flavor of the potatoes.
• Unsalted butter: Used in both the filling and topping for rich, melt-in-your-mouth results—melt it for easy mixing.
• Eggs: Bind the filling and add a bit of lift, giving that fluffy, soufflé-like bite.
• Vanilla extract: A dash makes everything taste like home-baked love; don’t skip it!
• Salt: Balances the sweetness and adds depth, bringing all the flavors into harmony.
• Pecans: The star of the crunchy topping—always chop them coarsely, so you get those coveted big bites.
• Light brown sugar: Adds a richer sweetness and helps the topping bake into tasty, caramelized clusters.
• All-purpose flour: Gives structure to the streusel, ensuring it bakes up golden and crisp.

How to Make I used a rectangular 2 quart casserole dish, but this could easily fit in an 8″ or 9″ square baking pan

Step 1: Prep Your Baking Dish

First things first: Preheat your oven to 350ºF (177ºC). Grab your casserole dish—I used a rectangular 2 quart casserole dish, but this could easily fit in an 8″ or 9″ square baking pan. Give it a light spray with nonstick spray so nothing sticks and every scoop comes out perfectly.

Step 2: Make the Crunchy Pecan Topping

In a medium bowl, let’s get that topping ready. Combine the light brown sugar, all-purpose flour, melted butter, and a pinch of salt. Mix it together with a fork until it’s crumbly and almost like damp sand. Then, toss in your coarsely chopped pecans and stir everything again—this is the golden, nutty crown that will bake into pure magic.

Step 3: Cook and Mash the Sweet Potatoes

Peel and cut your sweet potatoes into chunky pieces, about 1-2 inches each. Bring a large pot of water to a boil, drop in your sweet potato chunks, and let them cook until they’re fork-tender—this takes about 15–20 minutes. Drain well and let the potatoes cool for about 15 minutes. Now, mash them! You can use a potato masher, handheld mixer, or even a big fork—just mash to your ideal consistency. I love some rustic texture, but smooth is delicious too.

Step 4: Mix the Sweet Potato Filling

Once your sweet potatoes are mashed, it’s time to add the goodies. Stir in the granulated sugar, melted butter, beaten eggs, vanilla, and a teaspoon of salt. Mix until all those cozy, creamy flavors are totally combined.

Step 5: Layer and Bake

Spread your sweet potato mixture evenly in your prepared dish (remember, I used a rectangular 2 quart casserole dish, but this could easily fit in an 8″ or 9″ square baking pan). Sprinkle the pecan topping generously over the top so every inch is covered. Slide into the oven and bake for 30–35 minutes. The topping gets crisp and golden, and the sweet potato base puffs just a bit—absolute coziness!

How to Serve I used a rectangular 2 quart casserole dish, but this could easily fit in an 8″ or 9″ square baking pan

Garnishes

Just before serving, add a sprinkle of extra chopped pecans for a pretty finish or a light dusting of powdered sugar if you’re feeling fancy. For a pop of color, a few fresh thyme leaves or a little orange zest really make it look special in your I used a rectangular 2 quart casserole dish, but this could easily fit in an 8″ or 9″ square baking pan.

Side Dishes

This casserole pairs beautifully with roasted turkey, glazed ham, or a simple green salad. The richness of the sweet potatoes and the crunch of the topping make it a perfect partner to savory mains, so make sure your I used a rectangular 2 quart casserole dish, but this could easily fit in an 8″ or 9″ square baking pan has a starring place on the table!

Creative Ways to Present

You can bake and serve this dish straight from your casserole—whether I used a rectangular 2 quart casserole dish, but this could easily fit in an 8″ or 9″ square baking pan. For special occasions, try dividing the mixture into individual ramekins for adorable, personal-sized servings. Or, spoon generous dollops into mini mason jars for a rustic, picnic-style twist.

Make Ahead and Storage

Storing Leftovers

Cover your sweet potato crunch and store in the refrigerator for up to 4 days. The pecan topping may lose a bit of its original crunch, but the flavors only get cozier and more blended with time!

Freezing

To freeze, simply assemble the casserole through the topping step, tightly cover, and stash in the freezer for up to 3 months. For maximum crunch on reheating, add the pecan topping just before baking or reheating. Frozen leftovers are just as delicious as fresh!

Reheating

Warm slices or the whole casserole in a 200ºF (93ºC) oven until heated through. This method helps revive the topping’s texture. For a quick single serving, the microwave works too—just know the topping will soften a bit more.

FAQs

Can I make this sweet potato crunch ahead of time?

Absolutely! Prep the filling and store it in your baking dish (I used a rectangular 2 quart casserole dish, but this could easily fit in an 8″ or 9″ square baking pan), covering tightly in the fridge up to 2 days. Add the pecan topping right before baking for maximum crunch.

Can I substitute the pecans?

Yes! Walnuts work nicely, or you can try almonds for a different flavor. If you have nut allergies, try using sunflower seeds or leave off the topping entirely and enjoy the casserole’s sweet depth on its own.

How do I make this gluten free or dairy free?

Swap the all-purpose flour for oat or almond flour for a gluten free version, and use your favorite dairy free butter—this recipe is very adaptable and still absolutely delicious with these adjustments.

Can I double the recipe?

Definitely! Double all the ingredients and use a larger casserole dish, such as a 9×13-inch pan. The filling will be a bit thinner, but you’ll get more of that irresistible crunchy topping per bite.

Can I use canned sweet potatoes?

You can, in a pinch! Just make sure to drain them very well and reduce any added sugar, as canned sweet potatoes are often packed in syrup. The flavor and texture are best with fresh, but canned will still work nicely.

Final Thoughts

If you’re looking for a dish to dazzle the crowd and warm your soul, you have to try this Sweet Potato Crunch—I used a rectangular 2 quart casserole dish, but this could easily fit in an 8″ or 9″ square baking pan, so it’s perfect whether you’re feeding a big family or bringing something special to a potluck. Trust me, everyone will ask for the recipe!

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