Sweet Potato Crunch Casserole with Pecan Topping
A delicious Sweet Potato Crunch Recipe that combines the creaminess of sweet potatoes with a crunchy pecan topping. Perfect for holiday gatherings or a cozy family dinner.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
PECAN TOPPING
- 1/2 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 3/4 cup pecans, coarsely chopped
SWEET POTATO FILLING
- 4 medium sweet potatoes
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350ºF (177ºC). Spray a casserole dish with nonstick spray and set aside.
- PECAN TOPPING: In a medium bowl, combine brown sugar, flour, melted butter, and salt. Add chopped pecans, stir to combine, and set aside.
- SWEET POTATO FILLING: Peel and cut sweet potatoes. Boil until fork-tender, then mash. Add sugar, butter, eggs, vanilla, and salt. Pour mixture into baking dish, sprinkle pecan topping, and bake for 30-35 minutes. Cool before serving.
Notes
- Sweet potatoes: You need about 4 heaping cups of sweet potato chunks.
- Casserole dish: A rectangular 2-quart casserole dish or 8″ or 9″ square baking pan works well.
- Gluten and dairy-free option: Oat and almond flour, dairy-free butter can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 318 kcal
- Sugar: 22g
- Sodium: 358mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.4g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 61mg
