Classic Sweet Potato Crunch Casserole You’ll Crave Year-Round
Sweet Potato Crunch Casserole is a comforting and crowd-pleasing holiday side dish made with creamy mashed sweet potatoes and topped with a buttery, crunchy mix of brown sugar, pecans, and coconut. It’s sweet, rich, and perfect for your Thanksgiving or Christmas table.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 sweet potatoes
- 1/3 cup butter
- 2 tablespoons white sugar
- 1/2 cup milk
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- Crunch Topping:
- 3/4 cup brown sugar
- 3/4 cup sweetened flaked coconut
- 3/4 cup chopped pecans
- 3 tablespoons all-purpose flour
- 3 tablespoons melted butter
Instructions
1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
2. Preheat the oven to 325°F (165°C).
3. Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl.
4. Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9×13-inch casserole dish.
5. Make the topping: Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated.
6. Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish.
7. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
8. Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.
Notes
You can prepare this casserole a day in advance and bake just before serving. If you prefer a less sweet version, reduce the brown sugar in the topping slightly. This dish also freezes well for make-ahead holiday planning.
Find it online: https://cookingwithramsay.com/sweet-potato-crunch-casserole/