Description
This Sweet Potato Crunch Casserole delivers the perfect balance of creamy roasted sweet potatoes and a maple-pecan crunch topping. A must-have fall comfort food that shines at Thanksgiving, Christmas, or any autumn gathering.
Ingredients
Scale
For the Creamy Sweet Potato Base:
- 4 pounds sweet potatoes
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tbsp butter, melted
- 1 1/2 tsp ground cinnamon
- 1/4 cup heavy cream (or coconut cream for dairy-free)
For the Crunch Topping:
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1/4 cup brown sugar
- 1 cup pecans, chopped and divided
- 8 tbsp cold butter, divided
- 1/2 cup maple syrup for glaze
Instructions
- Preheat oven to 400°F. Roast sweet potatoes for 60–90 minutes until tender and caramelized. Cool slightly, peel, and mash.
- Mix mashed sweet potatoes with maple syrup, vanilla, butter, cinnamon, and cream until smooth and creamy.
- Spread mixture evenly in a greased 2–3 quart baking dish.
- Prepare topping by combining flour, brown sugar, half the pecans, and 6 tbsp cold butter. Mix until crumbly.
- Reduce oven temp to 350°F. Sprinkle topping over sweet potato base and bake for 20–25 minutes until golden and crisp.
- For glaze: toast remaining pecans in 2 tbsp butter, add maple syrup, simmer until slightly thickened, and drizzle over casserole before serving.
Notes
Roasting sweet potatoes enhances natural sweetness and prevents a watery base. Cold butter is essential for a crumbly topping. Assemble up to 2 days ahead and bake before serving for best crunch.
- Prep Time: 10 minutes
- Cook Time: 80-115 minutes
- Category: Side Dish, Holiday Recipes
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 533
- Sugar: 32g
- Sodium: 234mg
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 78g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 40mg
Keywords: sweet potato casserole, sweet potato crunch, holiday side dish, Thanksgiving recipe, fall comfort food