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Sweet Potato Crunch Casserole

Sweet potato crunch casserole pairs a smooth, lightly sweetened filling with a pecan topping baked until golden brown. It comes together in a 9x13-inch baking dish and rests before serving for a sliceable texture.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling and resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 3 qt water
  • 0.75 cup unsalted butter melted and divided (1/2 cup for the filling and 1/4 cup for the topping)
  • 1 cup brown sugar packed light brown, divided (1/2 cup for the filling and 1/2 cup for the topping)
  • 0.5 cup whole milk
  • 2 eggs large, beaten
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the pecan topping
  • 0.5 cup all-purpose flour
  • 1 cup pecans chopped

Equipment

  • 1 8-quart pot
  • 1 9x13-inch baking dish

Method
 

Prepare the baking dish
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
Cook the sweet potatoes and make the filling
  1. Put the sweet potatoes and water in an 8-quart pot and bring to a boil.
  2. Simmer for 15 to 20 minutes until the potatoes are fork-tender, then drain well.
  3. Mash the potatoes in the pot.
  4. Let the potatoes cool for 5 minutes.
  5. Stir in 1/2 cup of the melted butter, 1/2 cup of the brown sugar, the milk, eggs, vanilla, and salt until combined.
  6. Spread the filling evenly in the prepared baking dish.
Make the topping and bake
  1. Stir together the flour, remaining 1/2 cup brown sugar, and pecans.
  2. Mix in the remaining 1/4 cup melted butter until clumps form.
  3. Scatter the topping evenly over the filling.
  4. Bake for 30 to 35 minutes, until the topping is golden brown and the center reaches 160°F.
  5. Rest for 10 minutes before serving.

Notes

Drain the sweet potatoes well for a smooth filling that is not watery. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and unsweetened plant milk.