Sweet Potato Crunch
A delightful dish combining sweet potatoes with a crunchy topping, perfect for holidays and family gatherings.
Ingredients
Casserole Ingredients
- 40 ounces can cut sweet potatoes in light syrup, drained may use canned yams
- 1/2 cup 2% milk
- 2 whole eggs, whisked
- 1/3 cup brown sugar
- 1/4 cup butter, softened
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Topping Ingredients
- 2 tablespoons butter, softened
- 1/2 cup crushed pecans or walnuts may use different nuts as preferred
- 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 9x9 inch dish or pan and set aside.
Topping
- 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
Make sure to drain the sweet potatoes well to avoid excess liquid. Adjust sweetness to taste. Different nuts can be used for the topping. For a healthier twist, substitute butter with applesauce and use less sugar.