Sweet Potato Crunch Casserole (With A Make-Ahead Option)

Sweet Potato Crunch Casserole has been perfected in my kitchen over 15+ years of Thanksgiving celebrations, and it's become a treasured tradition for countless families who've made this recipe their own.

After testing dozens of variations and techniques, I've crafted the perfect balance of creamy, perfectly sweetened sweet potatoes topped with a buttery brown sugar and pecan crunch that caramelizes as it bakes. This tried-and-true recipe always earns rave reviews at holiday gatherings!

What makes this recipe truly special is the combination of textures. The decadent topping, made with brown sugar, pecans, and butter, caramelizes into what I can only describe as a praline-like crown that will have everyone returning for seconds.

It contrasts beautifully with the souffle-like filling, which is light and fluffy thanks to the eggs. Don't worry, I promise you can't taste them, but they create the perfect airy texture.

While it's tradition in our house to serve this alongside green bean casserole for Thanksgiving and Christmas dinner, I've found myself making it year-round. It's simple enough for any occasion, and here's a little secret: it's sweet enough to double as dessert, especially with a dollop of whipped cream on top!

Though I have to admit, when I'm specifically craving a sweet potato dessert, I can't resist Sweet Potato Dump Cake or Sweet Potato Pie.

Ingredients and Substitutions

• Sweet Potatoes: Choose firm, fresh sweet potatoes without significant blemishes. I always give them a gentle squeeze at the store to check for soft spots.
• Milk: Half and half or heavy cream creates a richer texture, while evaporated milk works well, too. For something a little sweeter, swap out the milk and white sugar for sweetened condensed milk. Almond milk is a great lactose-free option.
• Eggs: The eggs help give the filling that light, fluffy texture while adding richness.
• Butter: Melted butter should be used for the filling, and softened butter should be used for the topping. Set them out when you prepare the sweet potatoes, so they have time to soften.
• Brown Sugar: Adds sweetness and a rich molasses flavor. You can also substitute using maple syrup.
• Vanilla Extract: Adds warmth and depth to the filling.
• Ground Cinnamon: Just a touch adds a cozy, warming flavor.
• Pecans: Chopped pecans add crunch and texture. If you prefer a finer topping, use pecan chips instead.

How to Make Sweet Potato Crunch

Prepare Filling

• For smooth filling, put all ingredients in a large bowl and beat it with an electric stand or hand mixer on medium speed for several minutes.
• Scoop the sweet potato flesh into a medium bowl for a more rustic, chunky filling. Then, mash the sweet potatoes with a potato masher or a fork until all the chunks are smooth.
• In a separate bowl, whisk the remaining filling ingredients. Then, fold the mashed sweet potatoes into the rest of the filling until they are thoroughly mixed in.

Prepare Pecan Crunch Topping

• Combine the brown sugar, flour, and pecans in a medium bowl, then mix in softened butter until the mixture is crumbly.
• I like to use my hands, but you can also mix with a fork or spoon.

Assemble

• Spread the mashed sweet potato mixture into a prepared baking dish.
• Sprinkle the brown sugar and pecan topping evenly over the sweet potato layer.

Bake

• Bake at 350°F (177°C) for 40-45 minutes.
• Allow the casserole to cool for 10 minutes before serving.

Variations

• Marshmallow Topping: You can cover half of the pan with mini marshmallows instead of streusel topping, add marshmallows around the edge, or scatter some marshmallows on top of the pecan crumble. There are so many ways to do it!
  For large parties, I make one recipe standard and one with marshmallows on top.
  You should wait to put the marshmallows on top of the sweet potatoes until the last 10 minutes of baking so that they do not burn.
• Oats: Replace the pecans with old-fashioned oats (not quick oats) for a nut-free crumble topping.
• Pie Flavored: For added flavor, add a teaspoon of pumpkin pie spice, ½ teaspoon of nutmeg, or ¼ teaspoon of ground cloves.
• Spice it up even more: Put a pinch of cayenne pepper in the topping for a subtle spicy-sweet flavor.
• Orange Juice: Replace the milk with orange juice, and add the zest of one orange to the filling mixture.
• Bourbon: Add ¼ cup of your favorite bourbon to the sweet potatoes for more warmth and depth of flavor.

You don't have to limit this side dish to holidays! Enjoy it with simple dinners like breaded chicken cutlets or pulled pork!

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Storage and Reheating

Make Ahead:

• Prepare filling up to 4 days ahead and refrigerate covered.
• For more extended storage: freeze unbaked filling (without topping) for up to 3 months - wrap tightly with plastic wrap and foil.
• To use frozen filling: thaw overnight in the fridge, let stand 30 minutes at room temp, add fresh topping, and bake.
• Store uncooked topping separately at room temperature.
• When ready to bake, let the casserole sit at room temperature while the oven preheats, adds topping, and bake as directed.

Storage:

• Refrigerate leftovers in an airtight container for up to 5 days.
• Leftovers can be frozen for up to 3 months. To prevent freezer burn, wrap tightly in plastic wrap and foil. Thaw in the fridge before reheating.

Reheating:

• To reheat leftovers, place them in a 350°F (177°C) oven and cook until heated. A whole casserole will take 20-30 minutes.
• Individual portions can also be reheated in the microwave.

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