Sweet Potato Crunch

What happens when pumpkin pie meets pecan pie? Sweet Potato Crunch is born!

For years our family 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 tried a new recipe for Sweet Potatoes and we have never looked back! They are so gooood! I cut the recipe in half for our little family so if the ingredients listed don’t look the same in the pictures, that’s why. There is a printable version at the bottom of the post.

First boil the sweet potatoes until soft. Then drain and allow them to cool.


Peel sweet potatoes and add to the mixing bowl.


2 large eggs
1 c sugar
3 c cooked and mashed sweet potatoes
1 stick butter
1 tsp vanilla

Mix well.

Add to 9×13 pan or deep pie dish (because I halved the recipe I used a 9×9 pan.)

Mix topping in a separate bowl:
1/3 c flour
6 Tbsp butter, softened
1 c brown sugar
1 c finely chopped pecans

Sprinkle topping over the filling.

Bake at 350 for 40-45 minutes.

Enjoy! Trust me, your family will love them and it just might end up your new family tradition too!

Sweet Potato Crunch

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Author Caroline Rober



  • 2 large eggs
  • 1 c sugar
  • 3 c cooked and mashed sweet potatoes
  • 1 stick butter
  • 1 tsp vanilla


  • 1/3 c flour
  • 6 Tbsp butter softened
  • 1 c brown sugar
  • 1 c finely chopped pecans


  1. Lightly butter a deep pie dish. Beat eggs lightly in a bowl and add sugar and stir. Add in remaining filling ingredients. Turn into dish. Combine 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 or until a knife comes out clean. Cool and serve.
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Previous author of Over the Big Moon. I shared my passion for home and family life! I love graphic design, DIY projects, cooking, and working in my garden! My favorite role is taking care of my husband and our 3 amazing and busy boys!

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