Sweet potato crunch casserole is a must-have holiday recipe. Tender, fluffy sweet potatoes topped with a pecan streusel topping make this recipe simply irresistible.
This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
No thanksgiving meal is complete without sweet potatoes. This casserole is my family's favorite way to enjoy them.
For some of my other holiday recipes, I suggest trying out my low-carb pumpkin pie, or my sugar-free glazed ham recipe.
Jump to:
Ingredients and Substitutions
Here's what you'll need to make this delicious sweet potato dish:
- Sweet Potatoes - I highly suggest using fresh sweet potatoes, but you can use canned ones in a pinch. If you use canned be sure to drain and rinse the potatoes. In addition to sweet potatoes, this casserole can be made with butternut squash or even pumpkin! (see the variations section for more info!)
- Butter
- Evaporated Milk or heavy cream
- Brown Sugar or brown sugar substitute
- Vanilla
- Salt
- Eggs
- Cinnamon
- All-Purpose Flour - you can also use almond flour or gluten-free flour
- Pecans
- Flaked Coconut - this is optional, but highly recommended!
See the recipe card for quantities.
Equipment
Equipment can have a big impact on how a recipe turns out. Luckily this sweet potato casserole only requires pretty basic equipment. You will need the following:
- Large Pot
- Strainer
- Large Mixing Bowl
- Potato Masher
- 8x8inch Baking Dish
- Medium Mixing Bowl
- Measuring cups and spoons
- Vegetable Peeler or paring knife
How to make sweet potato puree
I have included a basic method for cooking and mashing the sweet potatoes in the recipe card but honestly, it's not my favorite method. Here are some other ways that I prefer:
- Instant Pot - Check out this post for full instructions on cooking sweet potatoes in an instant pot. This is my preferred method as it required the least amount of time and is the easiest IMHO.
- Slow Cooker - The slow cooker is great if you are prepping a BUNCH of sweet potatoes. Since sweet potato puree can be frozen for later use this is a great way to batch cook and save your future self some time. Follow the instructions here for baking sweet potatoes in the slow cooker.
- Oven - If you have the time and are only cooking one or two sweet potatoes, baking them is a great option. Follow the baking instructions here.
Using one of these methods, particularly the instant pot or slow cooker method results in potatoes that are very soft and tender. The skin will practically fall off and they can easily be mashed with a fork.
Instructions
Once the sweet potatoes are cooked, this recipe comes together in no time at all. Preheat the oven and grease an 8x8inch dish. Cook and peel the sweet potatoes using the method listed in the recipe card or one of the methods listed above.
In a large bowl, mash the sweet potatoes with a potato masher or fork. Then add the butter, evaporated milk, brown sugar, vanilla, salt, eggs, and cinnamon. Mix well and transfer this mixture to the prepared baking dish
Next prepare the topping. In a medium bowl, combine the flour brown sugar, butter, salt, pecans, and coconut flakes. Stir until everything is combined and the mixture is crumbly.
Sprinkle the topping in an even over the sweet potatoes in the baking dish.
Bake in the preheated oven for 20-30 minutes until it is turning golden brown. Allow it to cool for 5-10 minutes before serving.
Variations
Here are some of my favorite ways to change or adjust this recipe:
- Use Squash instead of sweet potatoes - Swap cooked and mashed pumpkin or butternut squash for some or all of the sweet potatoes in the recipe. You may need to add additional sweetener so I suggest starting with what I have listed and then adjusting to taste.
- Lower Carb - To make this a lower-carb side dish, swap the sweet potato for squash (as listed in the previous variation). Use Almond flour instead of the all-purpose flour and brown sugar substitute instead of brown sugar.
- Marshmallow Topping - If you or someone in your family insists on having marshmallows on their sweet potatoes then simply halve the topping ingredients, and stir in 1-2 cups of mini marshmallows.
Storage and freezing instructions
This sweet potato crunch casserole can be stored covered in the fridge for up to 5 days. Reheat it in the oven or microwave for the best results.
The casserole can also be frozen for up to 6 months before or after baking. To heat from frozen, allow it to thaw at room temperature for at least 2 hours, then cover, and bake at 350 degrees for 30 minutes, uncover and bake an additional 20-30 minutes.
FAQs
Yes! The casserole can also be frozen for up to 6 months before or after baking. To heat from frozen, allow it to thaw at room temperature for at least 2 hours, then cover, and bake at 350 degrees for 30 minutes, uncover and bake an additional 20-30 minutes.
I prefer to put eggs in my sweet potato casserole. The eggs help to stiffen the potatoes without making them too heavy
📖 Recipe
Sweet Potato Crunch Casserole
Equipment
- Large Pot
- Strainer
- Large Mixing Bowl
- Potato Masher
- 8x8inch Baking Dish
- Medium Mixing Bowl
Ingredients
For Topping:
- ½ cup All-Purpose Flour
- ½ cup Brown Sugar packed
- 4 tablespoon Butter melted
- ¼ teaspoon Salt
- ½ cup Pecans roughly chopped
- ¼ cup Flaked Coconut
Instructions
- Preheat the oven to 350° and grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil over high heat. Add the peeled and diced sweet potatoes. Lower the heat to medium and continue cooking until the potatoes are tender. About 15 minutes.2 lb Sweet Potatoes
- Drain the water. Transfer the sweet potatoes to a large mixing bowl and mash them with a fork or potato masher.
- Add the butter, evaporated milk, brown sugar, vanilla, salt, eggs, and cinnamon to the bowl with the sweet potatoes. Mix well. Transfer this mixture to the prepared baking dish4 tablespoon Butter, ½ cup Evaporated Milk, ½ cup Brown Sugar, 1 teaspoon Vanilla, ½ teaspoon Salt, 2 Large Eggs, 1 teaspoon Cinnamon
- Next prepare the topping. In a medium bowl, combine the flour brown sugar, butter, salt, pecans, and coconut. Stir until everything is combined and the mixture is crumbly.½ cup All-Purpose Flour, ½ cup Brown Sugar, 4 tablespoon Butter, ¼ teaspoon Salt, ½ cup Pecans, ¼ cup Flaked Coconut
- Sprinkle this mixture over the sweet potatoes in the prepared pan.
- Bake uncovered for 20-30 minutes or until the center is mostly set and the topping is golden brown.
- Allow it to cool for 10 minutes before serving and enjoy!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Pin It
Comments
No Comments