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Sweet Potato Crunch Casserole

Sweet Potato Crunch Casserole

This heavenly Sweet Potato Crunch Casserole is more than just a side dish; it's a culinary hug in a baking dish. This recipe transforms humble sweet potatoes into a creamy, golden dream, crowned with a crunchy, buttery pecan and brown sugar topping, making it the perfect comforting accompaniment for any meal or celebration.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Casserole, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Base:
  • 4 large sweet potatoes (about 3 pounds): Peeled and cut into 1-inch cubes.
  • 1/2 cup unsalted butter (1 stick) melted.
  • 1/2 cup granulated sugar Adjust to your sweetness preference.
  • 1/4 cup packed light brown sugar Adds a deeper molasses flavor.
  • 1/2 cup whole milk Or half-and-half for extra richness.
  • 2 large eggs Lightly beaten, to bind the mixture.
  • 1 teaspoon vanilla extract Pure vanilla for the best flavor.
  • 1/2 teaspoon ground cinnamon Essential for that classic sweet potato spice.
  • 1/4 teaspoon ground nutmeg A warm, aromatic complement.
  • Pinch salt To balance the sweetness.
For the Crunchy Topping:
  • 1 cup all-purpose flour For the crumble's structure.
  • 1 cup packed light brown sugar Creates a rich, sweet topping.
  • 1/2 cup unsalted butter (1 stick) Cold, cut into small pieces.
  • 1 cup chopped pecans Toasted for an enhanced nutty flavor, if desired.

Equipment

  • Large pot,
  • Potato masher or electric mixer
  • 9x13-inch baking dish
  • Medium Bowl
  • Pastry blender (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Place the peeled and cubed sweet potatoes in a large pot. Cover with cold water and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender. Drain well.
    4 large sweet potatoes
  2. Return the drained sweet potatoes to the warm pot. Add the melted butter, granulated sugar, 1/4 cup brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Using a potato masher or an electric mixer, mash until smooth and creamy. Taste and adjust sweetness or seasoning if desired.
    1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/2 cup whole milk, 2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, Pinch salt
  3. Transfer the mashed sweet potato mixture into a 9x13 inch baking dish, spreading it evenly with a spatula.
  4. In a medium bowl, combine the flour and 1 cup packed light brown sugar. Add the cold butter pieces. Using your fingers or a pastry blender, cut the butter into the flour mixture until coarse crumbs form. Stir in the chopped pecans.
    1 cup all-purpose flour, 1 cup packed light brown sugar, 1/2 cup unsalted butter, 1 cup chopped pecans
  5. Sprinkle the pecan crunch topping evenly over the sweet potato mixture in the baking dish.
  6. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and bubbly, and the sweet potato mixture is heated through. If the topping starts to brown too quickly, you can lightly tent it with aluminum foil.
  7. Remove from the oven and let rest for a few minutes before serving.

Notes

Top Tips for Perfecting Sweet Potato Crunch Casserole
  • Sweet Potato Selection: Choose firm, blemish-free sweet potatoes. While all sweet potatoes work, Georgia Jets or Beauregard varieties tend to be consistently sweet and creamy. Don't overcook them when boiling, as they can become watery. They should be just fork-tender.
  • Flavor Boost (Sweet Potato Base): For an even richer, deeper flavor, you can roast your sweet potatoes instead of boiling them. Halve them, brush with a little olive oil, and roast at 400°F (200°C) for 45-60 minutes until very tender. Scoop out the flesh and proceed with mashing. This concentrates their natural sugars.
  • Perfecting the Topping: Ensure your butter for the topping is cold and cut into small pieces. This is crucial for creating a crumbly, rather than doughy, texture. If you don't have pecans, walnuts or even a mix of nuts can be a great substitute. For an extra aromatic kick, try browning the butter for the topping slightly before adding it to the dry ingredients (make sure it's cooled a bit).
  • Spice Adjustment: Feel free to adjust the amount of cinnamon and nutmeg to your personal preference. A pinch of ground cloves or allspice can also add a delightful complexity to the sweet potato base.
  • Make Ahead: You can assemble the sweet potato base and the topping separately up to a day in advance. Store the base covered in the refrigerator and the topping in an airtight container at room temperature. Sprinkle the topping just before baking for the crispiest result. Add an extra 5-10 minutes to the baking time if baking straight from the fridge.
  • Avoiding a Soggy Bottom: If you're concerned about your topping becoming soggy, you can lightly toast the pecans before adding them to the crumble mixture. This enhances their flavor and also helps them retain their crunch.
Storing and Reheating Tips
  • Refrigeration: Once completely cooled, cover the casserole dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep well in the refrigerator for up to 3-4 days.
  • Reheating (Oven): For best results, reheat the casserole in the oven. Preheat your oven to 300°F (150°C). Cover the dish loosely with foil to prevent the topping from over-browning and bake for 20-30 minutes, or until heated through. Remove the foil for the last 5-10 minutes if you want to crisp up the topping again.
  • Reheating (Microwave): Individual portions can be reheated in the microwave, but the topping might lose some of its crispness. Heat on medium power in 60-second intervals, stirring occasionally, until hot.
  • Freezing: This casserole freezes beautifully! Once completely cooled, you can freeze the entire casserole in its baking dish (if it's freezer-safe and well-covered) or in individual portions in freezer-safe containers. Wrap tightly with plastic wrap and then foil to prevent freezer burn. It will maintain quality for up to 2-3 months.
  • Thawing and Reheating from Frozen: Thaw the casserole in the refrigerator overnight before reheating as directed above. Alternatively, you can bake it from frozen (covered with foil) at 325°F (160°C) for about 60-90 minutes, removing the foil for the last 15-20 minutes, until heated through and bubbly.
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