A plate full of Sweet Potato Crunch.
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5 from 6 votes

Sweet Potato Crunch

A favorite Thanksgiving side, but delicous anytime of the year! The brown sugar and pecan crust makes this a crowd pleaser!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Servings: 15 people
Calories: 336kcal
Author: Over The Big Moon



  • 4-5 Large Sweet Potatoes
  • 3 Eggs Large
  • 3/4 C Sugar
  • 1/2 C Butter Softened
  • 1 Tsp Vanilla
  • 1/2 Tsp Salt


  • 1/3 C Flour
  • 6 Tbsp Butter Softened
  • 1 C Light Brown Sugar
  • 1 C Pecans Chopped


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 9x9 pan, but it works in a 9x13 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.





Serving: 1cup | Calories: 336kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 238mg | Potassium: 367mg | Fiber: 3g | Sugar: 28g | Vitamin A: 13245IU | Vitamin C: 2.2mg | Calcium: 52mg | Iron: 1.1mg