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.
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.