Sweet Potato Crunch Recipe

why make this recipe

Sweet Potato Crunch is a delightful dish that brings together the natural sweetness of sweet potatoes with a crunchy topping. It’s a family-friendly recipe that can be enjoyed at any time of the year, but it’s especially popular during holidays and festive gatherings. This dish not only provides comfort but also packs in nutrients and flavors that appeal to both adults and children alike.

how to make Sweet Potato Crunch

Ingredients:

• 40 ounces can cut sweet potatoes in light syrup, drained (✅ may use canned yams)
• 1/2 cup 2% milk
• 2 eggs, whisked
• 1/3 cup brown sugar
• 1/4 cup butter, softened
• 2 teaspoons pumpkin pie spice (✅)
• 1 teaspoon vanilla (✅)
• 1/2 teaspoon salt
• 2 tablespoon butter, softened
• 1/2 cup crushed pecans or walnuts (✅)
• 1/4 cup brown sugar

Directions:

1. Preheat the oven. Preheat your oven to 350 degrees.
2. Combine the casserole ingredients. In a large bowl, mix the drained sweet potatoes, milk, eggs, sugar, softened butter, pumpkin pie spice, vanilla, and salt. Mash the sweet potatoes and stir everything well. Pour this mixture into an oven-safe 9×9 inch dish or pan and set aside.
3. Combine the topping ingredients. In a small bowl, mix together the softened butter, crushed pecans or walnuts, and sugar until well blended. Evenly sprinkle this pecan mixture over the sweet potato casserole.
4. Bake. Place the dish in the preheated oven and bake for about 45 minutes, or until the dish is set. Allow it to sit for 10 minutes before serving hot.

how to serve Sweet Potato Crunch

Sweet Potato Crunch can be served warm as a side dish during dinner or as a delicious dessert. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for a sweeter touch.

how to store Sweet Potato Crunch

To store Sweet Potato Crunch, allow it to cool completely then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it. Make sure it’s well covered to prevent freezer burn, and it should last for up to 3 months.

tips to make Sweet Potato Crunch

• Make sure to drain the sweet potatoes well to avoid excess liquid in your dish.
• You can adjust the sweetness by adding more or less brown sugar according to your taste.
• Feel free to use different nuts for the topping, like almonds or hazelnuts, if you prefer.

variation

For a healthier twist, you can substitute the butter with applesauce and use minimal sugar. You can also add mini marshmallows on top of the pecan mixture during the last 10 minutes of baking for a gooey topping.

FAQs

1. Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes. Just peel, cook, and mash them before mixing them with the other ingredients.

2. Can I make this dish ahead of time?
Absolutely! You can prepare the casserole and topping separately, then assemble them just before baking.

3. Is Sweet Potato Crunch gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any flour. Always check your specific ingredients to ensure they are gluten-free.

Sweet Potato Crunch

Sweet Potato Crunch is a delightful dish that combines the natural sweetness of sweet potatoes with a crunchy topping, making it perfect for any occasion, especially during the holidays.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert, Side Dish

Cuisine American

Servings 8 servings

Calories 270 kcal

Ingredients

  

For the casserole

• 40 ounces can cut sweet potatoes in light syrup, drained may use canned yams
• 1/2 cup 2% milk
• 2 large eggs, whisked
• 1/3 cup brown sugar
• 1/4 cup butter, softened
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• 1/2 teaspoon salt

For the topping

• 2 tablespoons butter, softened
• 1/2 cup crushed pecans or walnuts
• 1/4 cup brown sugar

Instructions

 

Preparation

• Preheat your oven to 350 degrees.
• In a large bowl, mix the drained sweet potatoes, milk, eggs, sugar, softened butter, pumpkin pie spice, vanilla, and salt. Mash the sweet potatoes and stir everything well. Pour this mixture into an oven-safe 9×9 inch dish or pan and set aside.
• In a small bowl, mix together the softened butter, crushed pecans or walnuts, and sugar until well blended. Evenly sprinkle this pecan mixture over the sweet potato casserole.

Baking

• Place the dish in the preheated oven and bake for about 45 minutes, or until the dish is set.
• Allow it to sit for 10 minutes before serving hot.

Notes

To store Sweet Potato Crunch, allow it to cool completely then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it well covered to avoid freezer burn, lasting up to 3 months. Drain the sweet potatoes well to avoid excess liquid and adjust sweetness to your taste. Different nuts like almonds or hazelnuts can be used for variation.

Keyword Comfort Food, Holiday Recipe, Nut Topping, Sweet Potato Crunch, Sweet Potatoes