Sweet Potato Crunch Casserole

This Sweet Potato Crunch Casserole belongs on your Thanksgiving table this year! It’s made with the best crunchy pecan topping and is well-spiced with classic fall flavors. Plus, there's a make-ahead and freezer option!

Course Side Dish

Cuisine American

Diet Kosher, Vegetarian

Prep Time 45

Cook Time 29

Total Time 1 14

Servings servings

Calories 317kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Mashed Sweet Potatoes

4 pounds sweet potatoes (about 5 medium potatoes), peeled and cut into 1-inch chunks
¼ cup light brown sugar
4 tablespoons (½ a stick) unsalted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg*
¼ teaspoon ground ginger*
¼ teaspoon ground allspice*
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Pecan Crunch Topping

6 tablespoons (¾ of a stick) unsalted butter, cold
½ cup all purpose flour
¼ cup light brown sugar
¾ cup chopped pecan halves, divided
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

Instructions

Preheat oven to 375 degrees F. Prepare a 9x13-inch baking dish by spraying it with nonstick spray. (An 8x11-inch baking dish would work too.)
Add sweet potato chunks to a large pot. Pour water over sweet potatoes until potatoes are fully covered. Set over medium heat and bring to a boil. Cook for about 15 minutes, or until the sweet potatoes are fork tender.
Drain the potatoes. Add brown sugar, butter, vanilla, cinnamon, nutmeg, ginger, allspice, salt, and pepper to the pot with the potatoes. Mash into the potatoes until smooth, evenly combined, and the butter is fully melted.
Make the crunch topping: Add butter, flour, brown sugar, ½ cup chopped pecans, cinnamon, and salt to a medium-sized bowl. Using a pastry cutter, fork, or cold hands, cut the butter into the ingredients until it resembles a pea-size crumb.
Spoon mashed sweet potatoes into the prepared baking dish. Use the back of the spoon to spread the sweet potatoes out into a flat, even layer.
Top potatoes from edge to edge with the pecan crunch topping. Sprinkle the top with an additional ¼ cup of chopped pecans. Work quickly so the butter in the crunch topping doesn’t melt on top of the warm potatoes.
Bake for 14 to 17 minutes, or until golden brown on top and the potatoes are warmed through.

Notes

*You can also use ¾ teaspoon of pumpkin pie spice in place of the ground nutmeg, ground ginger, and ground allspice.
Make sure to watch the casserole carefully as it bakes. You do not want the pecans or crunch topping to burn.
If making this casserole in an 8x11-inch baking dish, the casserole will simply be a little thicker than in a 9x13-inch dish.
If allergic to nuts, just omit the pecans and add old fashioned rolled oats instead.

Nutrition