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5 from 1 vote

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 Large Sweet Potatoes
  • 3 Eggs
  • 3/4 C Sugar
  • 8 Tbsp Butter Melted
  • 1 Tsp Vanilla
  • 1/2 Tsp Salt


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


Sweet Potato Casserole 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.
    Cooling Sweet Potatoes for Sweet Potato Casserole! From!
  • Once the sweet potatoes are cooled, peel them. 
    Peel the sweet potatoes for the Sweet Potato Casserole! From!
  • Add your eggs to a bowl and slightly beat them. Then add the sugar and stir. Add the remaining filling ingredients -- sweet potatoes, butter, vanilla and salt. Mix to create the filling. 
    Filling ingredients for a Sweet Potato Casserole from!
  • 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. 
    Add the crumble to the top of the Sweet Potato Casserole! From!
  • Bake at 350 for 40-45 minutes.
    Sweet Potato Casserole that is perfect for Thanksgiving! From!




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