This Sweet Potato Crunch is a top side dish to serve with Thanksgiving or Christmas Dinner! The brown sugar and pecan crumble that tops the sweet potato is the star of the dish!
This Sweet Potato Casserole with Pecan Topping is the perfect side dish
For years our family has made sweet potatoes for the sake of tradition on Thanksgiving. No one really ate them except maybe my Grandparents. Then about 10 years ago my Mom was given this recipe by a friend and we have never looked back! This dish is always a favorite at the table, right along side my moms Green Bean Casserole, my Pumpkin Dinner Rolls and my hubbies Southern Deviled Eggs!
How to make Sweet Potato Casserole with Pecans
- Large Sweet Potatoes: The star of the dish, providing a rich, creamy base.
- Eggs: Adds structure and binds the ingredients together.
- Sugar: Adds sweetness to balance out the savory elements.
- Salted Butter: Infuses the casserole with a rich, buttery flavor.
- Vanilla: A hint of sweetness to elevate the dish.
- Salt: Enhances the overall flavor profile of the casserole.
- Flour: Provides structure to the crumbly topping.
- Salted Butter: Offers richness and helps bind the topping ingredients.
- Brown Sugar: Gives a molasses-infused sweetness and a hint of caramelization.
- Chopped Pecans: Adds crunch and a nutty depth to the topping.
HOW DO YOU COOK SWEET POTATOES FOR MASHING?
I like to boil my sweet potatoes, but you can also bake your sweet potatoes. Just use whatever method you prefer!
How to boil Sweet Potatoes:
Fill a large pot about ½ way with salted water and bring to a boil. Add the potatoes and cook until tender, generally about 30-40 minutes.
How to bake Sweet Potatoes:
Preheat oven to 425º. On a baking sheet, poke the sweet potatoes all over with a fork. This allows the heat and steam to evenly cook your sweet potatoes all the way through. Bake until your sweet potatoes are tender, about 45-50 minutes
Again, I prefer to boil my sweet potatoes for this recipe. It helps keep the potatoes more moist. Once they’re tender and all the way cooked, peel sweet potatoes and add to the mixing bowl.
Prepare Filling:
- Get a large pot of salted water and bring to a boil.
- Poke holes in your sweet potatoes and add them to the boiling water and cook until tender (approx 30-40 mins).
- Once sweet potatoes are cooked, allow them to cool.
- Once the sweet potatoes have cooled, peel them.
- Add your eggs to a bowl and slightly beat them. Then add the sugar and stir.
- Add the remaining filling ingredients – the sweet potatoes, butter, vanilla and salt. Mix to create the filling.
- Pour the filling into a pan of your choice. I like to use a deep 9×9 pan, but it works in a 9×13 too.
Prepare Crumble:
- Combine the flour and brown sugar in a small bowl.
- Cut butter into mix until crumbly.
- Stir in pecans and spread over filling.
How long to cook Sweet Potato Casserole
Bake the Sweet Potato Crunch at 350 for 40-45 minutes.
How to serve Crunchy Sweet Potato Casserole
Serve the casserole warm. If you’ve just taken it out of the oven, let it rest for about 5-10 minutes. This allows the flavors to meld and the topping to firm up a bit.
To serve, use a broad serving spoon or spatula to scoop out portions, ensuring you get all the layers of the casserole. The goal is to have a bit of the crunchy topping along with the soft sweet potato in every serving.
Crunchy sweet potato casserole pairs wonderfully with roasted or grilled meats, especially during holiday feasts.For a lighter touch, a fresh green salad with a tangy vinaigrette complements the sweetness of the casserole.
Sweet Potato Crunch Storage
Whether you’re planning to refrigerate or freeze your leftover Sweet Potato Crunch, here are some tips for proper storage which is crucial for maintaining its flavor, texture, and freshness:
- Always choose air-tight containers or ziplock bags to ensure the dish is sealed off from external odors and moisture. This not only helps in preserving the crunch and taste of the casserole but also in extending its shelf life.
- If using ziplock bags, press out as much air as possible before sealing. This minimizes freezer burn and helps maintain the casserole’s moisture content.
- Always label the storage container or bag with the date it was stored. This helps you keep track and ensures you’re consuming the casserole while it’s still at its best.
How long does Sweet Potato Casserole last in the fridge?
Sweet Potato Casserole, when stored properly in the refrigerator, typically lasts for 3-5 days. It’s important to cool the casserole to room temperature shortly after serving, then transfer it to an airtight container to preserve its freshness and prevent it from absorbing other odors in the fridge.
How to freeze Sweet Potato Casserole
Firstly, allow the food to cool to room temperature, then transfer it to freezer-safe bags or containers, leaving a little space for expansion. Label the container with the date and contents. Sweet Potato Crunch can be frozen for up to 2 to 3 months.
How to reheat Sweet Potato Casserole
When it’s time to enjoy your Sweet Potato Casserole leftovers, the method of reheating can make all the difference in flavor and texture. While the microwave is a speedy option, it can sometimes result in uneven heating. For a more consistent, warm, and moist outcome, using the oven is your best bet.
- Set your oven to 350°F (175°C) and once it’s up to temperature, place your casserole inside, covered with aluminum foil. This will prevent any excessive browning or drying out while it reheats.
- Bake until it’s thoroughly warmed, which typically takes about 20-30 minutes, depending on the quantity and thickness of the casserole.
If you’ve stored your Sweet Potato Casserole in the freezer, plan ahead. First, thaw it in the refrigerator overnight. By following this two-step approach — thawing and then reheating — you’re ensuring that the casserole retains its original quality and taste.
Sweet Potato Crunch Recipe FAQs
Sweet potato casserole is one of those dishes that can be prepared in advance, making it a convenient choice for busy holiday seasons or events. Here’s a breakdown of how far in advance you can make it and my two favorite methods to make it in advance:
Fully Prepared but Unbaked: You can assemble the entire casserole, including its topping, and store it unbaked in the refrigerator for up to 2 days in advance. When you’re ready to serve, simply bake as directed in the recipe. Keep in mind that refrigerated casseroles might require a bit more baking time than room temperature ones, as they start colder.
Freezing: If you’re planning even further ahead, sweet potato casserole can be frozen either unbaked or baked for up to 2-3 months. Remember to thaw overnight in the refrigerator before baking or reheating.
When it comes to convenience in the kitchen, canned products can be real time-savers. But if you’re wondering whether you can substitute canned sweet potatoes for fresh ones, here’s what you need to know:
Texture Differences: Fresh sweet potatoes, when baked or boiled, have a distinct texture that might differ slightly from canned sweet potatoes. Canned sweet potatoes are often softer due to the canning process. Because you’ll be mashing them, this won’t be that much of an issue. But, I do think you can tell a slight difference.
Flavor Profile: Canned sweet potatoes are sometimes packed in syrup, which means they can be sweeter than fresh ones. If they’re in syrup, you may need to adjust the sugar in the recipe.
Quantity: When substituting, keep in mind that one medium-sized fresh sweet potato yields about 1 cup of mashed sweet potato. I measure about 1½ cup mashed canned sweet potato to equal one large sweet potato.
While there’s no denying the convenience of using canned sweet potatoes, especially when time is of the essence, I always advocate for using fresh sweet potatoes whenever possible. The unmatched flavor and texture of fresh sweet potatoes elevate dishes to another level.
A runny sweet potato casserole can be disappointing, especially when you’re aiming for a rich, creamy texture. To prevent this, consider the following tips:
Properly Drain Sweet Potatoes: After boiling your sweet potatoes, make sure to drain them well and let them sit for a few minutes to evaporate excess moisture. For canned sweet potatoes, drain and rinse thoroughly.
Baking Time: Sometimes, a little extra time in the oven can help. Bake the casserole uncovered for an additional 10-15 minutes to allow any extra moisture to evaporate.
Avoid Overmixing: When mashing or mixing your sweet potatoes, aim for a smooth yet slightly textured consistency. Overmixing can release more starch and make the mixture runny.
Refrigerate Before Baking: If time permits, assemble the casserole and let it sit in the refrigerator for a couple of hours or overnight before baking.
To achieve a thicker consistency for your sweet potato casserole, there are several simple methods to consider.
– If you’re boiling your sweet potatoes, it’s vital to let them drain well and dry off any excess moisture before mashing. This step ensures that you’re not introducing unnecessary water content into your mixture.
– Increasing the amount of sweet potatoes can naturally enhance the dish’s thickness, as the starchy content of the potatoes acts as a binder.
– If you’ve already assembled your casserole and find it a bit on the runny side, don’t fret. By extending the baking time slightly, you can allow more moisture to evaporate, leading to a denser result. Be sure to keep a watchful eye during this extended baking to avoid over-browning.
Once out of the oven, giving your casserole time to rest is crucial. Allowing it to set for 10-15 minutes not only helps the flavors meld but also lets the dish firm up a bit. If you’re not planning to serve it immediately, or if you’re preparing a day in advance, refrigerating the casserole can further enhance its thickness, as the cooler temperature will set the ingredients and ensure a cohesive texture upon serving.
When baking a sweet potato casserole, the decision to cover or uncover it largely hinges on the desired outcome.
Uncovered Baking is the standard approach, as it allows the top layer to attain a golden hue and a slight crisp. This results in a pleasant texture contrast between the casserole’s creamy core and its crunchy topping.
Covered Baking is beneficial if the casserole’s top is browning too rapidly, or if you prefer a moist topping. You may opt to cover the casserole with aluminum foil for either a portion or the entirety of its baking duration. This technique is especially handy for casseroles baked straight from the fridge, ensuring the dish heats evenly without over-browning.
A frequently adopted strategy is a Combination of the two. The casserole is baked uncovered for most of its cooking duration, but if the top starts to overly brown, apply the foil for the remainder of its time in the oven. This allows for browning without the risk of over-crisping or burning.
Enjoy! Trust me, your family will love them and it just might end up your new family tradition too!
Be sure and check out these other Thanksgiving Dishes!
TOP THANKSGIVING SIDE DISHES:
- Thanksgiving Instant Pot Recipes
- Southern Deviled Eggs
- Traditional Green Bean Casserole
- Pumpkin Dinner Rolls
- Easy Veggie Cups
- Strawberry Spinach Salad
Other recipes I love:
- Best Stuffing Recipe from Pretty Providence
- French Cranberry Relish from Tastes Better from Scratch
More Favorites from Over the Big Moon
Crunchy Sweet Potato Casserole
Ingredients
Filling
- 4-5 Large Sweet Potatoes
- 3 Eggs Large
- ¾ C Sugar
- ½ C Butter Softened
- 1 Tsp Vanilla
- ½ Tsp Salt
Topping
- ⅓ C Flour
- 6 Tbsp Butter Softened
- 1 C Light Brown Sugar
- 1 C Pecans Chopped
Instructions
Sweet Potato Crunch Filling Instructions
- Fill a large pot of salted water and bring to a boil. Poke holes in your sweet potatoes and add them to the boiling water and cook until tender (approx 40 mins). Once sweet potatoes are cooked, allow them to cool.
- Once the sweet potatoes have cooled, peel them.
- Add your eggs to a bowl and slightly beat them. Then add the sugar and stir.
- Add the remaining filling ingredients – the sweet potatoes, butter, vanilla and salt. Mix to create the filling.
- Pour the filling into a pan of your choice. I like to use a deep 9×9 pan, but it works in a 9×13 too.
Sweet Potato Casserole Topping Instructions
- Combine the flour and brown sugar in a small bowl.
- Cut butter into mix until crumbly.
- Stir in pecans and spread over filling.
- Bake at 350 for 40-45 minutes.
Video
Notes
Nutrition
Abby
Such a delicious side dish! Everyone loved it. This recipe is a keeper.
Sharina
Every potluck, I love bringing this sweet potato crunch. It is so easy, and incredibly delicious. I am planning to have this again for Thanksgiving!
Shari H
So yummy and that pecan topping is everything!! I will make this again for the holidays for sure.
Amy Gremillion, Terry, MS
I’ve been making this not just for Thanksgiving and Christmas dinners but all year long for several years because my entire family loves it. I get cravings for it so I just make it whenever I made it and took it to work this summer and again it was a huge hit so I had to share the recipe. Thank you.
Anna
This dish was a huge hit! My family loved the crunch!
Lori
So easy, and delicious!
Pam Dana
Glad you loved it!
Alli
This is our go-to Sweet Potato Casserole. Absolutely adore this recipe.
Pam Dana
I’m so glad you love it!! Thanks!
Kristyn
I am all about sweet potatoes!! The nice crunch on top, gives it a yummy taste! My hubby & I can eat sweet potatoes anytime!
Pam Dana
The added texture for sure adds a lot to this recipe! Thanks for the nice comment!
Jay
I make this recipe every Thanksgiving and Christmas. My family loves it! Although…they do like to add around an extra cup or so of sugar and approximately 1/2-1 tbsp of vanilla by the end. We don’t measure anymore. They have a HUGE sweet tooth. If you’re anyone who likes their desserts really sweet, then I would recommend following what the recipe asks; but don’t be afraid to add more. From my experience, it doesn’t affect the recipe too much. This recipe is beginner friendly. Mistakes are welcome. (Yes, I’ve also used a little bit of brown sugar instead of white before. It’s fine.)
Thank you, Pam, for an amazing dish all around.
Pam Dana
Thank you! I’m so glad your family loves it!! Yes, the sugar can be adjusted without it affecting the recipe. I’ve even done less sugar for one side of our family that prefers it less sweet! So, you really can customize the sweetness level to your preference!!
Anna McNamara
You can’t go wrong when the crust has THOSE ingredients! Can’t wait to try
Pam Dana
You really can’t! It’s so good!
Ally
Hello! Can this be made ahead of time and baked for thanksgiving??
Pam Dana
Yes! I plan on making mine on Wednesday!! If you make it much before that, I’d put the crumble in a ziplock bag and sprinkle it on right before cooking!
Sommer
I make this for every Thanksgiving! It’s a huge hit.
Pam Dana
Yes! It’s for sure a Thanksgiving staple!
KSU1016
These potatoes have been a thanksgiving tradition for years –
Everyone loves them, even people who swear they don’t like sweet potatoes. I bake the sweet potatoes instead of boiling them – a taste test would be interesting!
Mandi P
Looks good. Is the butter for the filling supposed to be melted. It looks like it in your picture, but the recipe doesn’t say to melt it.
johnlisa02
Yes melt the butter!
suenlynnb
it looks like reindeer dump but it is sooooooooooooo good!
Diana Hansen
Yummy!
Vickie
Yummy!