Sweet Potato Crunch
Your family will never want marshmallows on their sweet potatoes again! This Sweet Potato Crunch is simply delicious, perfectly with a praline topping. Perfect for the holidays, like Thanksgiving and Christmas, but it’s also delicious alongside steak, chicken, or fish.
What Makes This Recipe So Good
- This Southern Sweet Potato Crunch casserole recipe has the perfect contrast between creamy potato and a crisp, crunchy top – make it once, and people will be asking for it every holiday season!
- As we’ve switched the traditional marshmallows for an addictive praline topping it’s suitable for vegetarians.
- Even though this casserole is the obvious choice for Thanksgiving we love how versatile it is. Make it to go with our Air Fryer Flank Steak, Potato Crusted Cod, or this Pecan Crusted Chicken.
Chef’s Tips
- Get ahead for the holidays by making this casserole the day before, just bake it when you’re ready to go!
- Use regular orange flesh sweet potatoes instead of white ones, as they have moisture. Also, if you use white ones your casserole won’t have that signature orange color.
- If your family recipe for sweet potatoes includes spices, feel free to add a little cinnamon or pumpkin spice – we know people can be rather particular about their Thanksgiving potatoes!
- To make it paleo, use swerve in place of the sugar, a flour alternative like almond flour or cassava flour, and a butter replacement like ghee or coconut oil.
More Easy Recipes For The Holidays
- Veg-All Casserole with Buttery Cracker Topping
- Easy Air Fryer Frozen Green Beans
- Red Velvet Cake Mix Christmas Cookies
- Smoked Sweet Potatoes with Cinnamon Honey Butter
- Old Fashioned Sweet Potato Honey Bun Cake
Sweet Potato Crunch
Equipment
- 9×13-inch casserole dish
Ingredients
Crust Mixture
- ¾ cup brown sugar ( or Swerve)
- ¼ cup flour
- ¾ cup chopped nuts (pecans preferred)
- ¼ cup melted butter
Sweet Potato Mixture
- 6 sweet potatoes (approximately 1 pound 14 ounces, or 1 pound 5 ounces mashed)
- ¼ cup sugar (or Swerve)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 eggs (well beaten)
- ¼ cup butter
Instructions
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil.
- Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
- Preheat the oven to 350 degrees F (165 degrees C).
- Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl.
- Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer or spoon until smooth.
- Pour 1/2 of the mixture into a 9×13-inch casserole dish.
- Make the topping: Mix brown sugar, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated.
- Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish.
- Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
- Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes. Let sit at least 15 minutes before serving.
Notes
- Get ahead for the holidays by making this casserole the day before, just bake it when you’re ready to go!
- Use regular orange flesh sweet potatoes instead of white ones, as they have moisture. Also, if you use white ones your casserole won’t have that signature orange color.
- If your family recipe for sweet potatoes includes spices, feel free to add a little cinnamon or pumpkin spice – we know people can be rather particular about their Thanksgiving potatoes!
- To make it paleo, use swerve in place of the sugar, a flour alternative like almond flour or cassava flour, and a butter replacement like ghee or coconut oil.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Nutrition Disclaimer
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
