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.
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 dish
4 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!