Sweet Potato Crunch Casserole

Sweet Potato Crunch Casserole has been a Thanksgiving Thanksgiving tradition in many families for years! This recipe has perfectly sweetened, creamy sweet potatoes topped with scrumptious brown sugar and pecan crumble.

It is full of fall flavor and one of the best sweet potato recipes you will find!

Jump to:

• Why You Will Love This Recipe
• Key Ingredients
• What's the Difference Between Sweet Potatoes and Yams?
• How to Cook Sweet Potatoes
• How to Make Sweet Potato Crunch
• Expert Tips
• Variations
• Storage Instructions
• Recipe FAQs
• More Thanksgiving Recipes
• Recipe
• Reviews

Why You Will Love This Recipe

Crunchy Topping - The brown sugar and butter caramelize and turn this into a pecan praline-like topping.

Souffle-Like Filling - Beating the eggs with the sweet potatoes turns this into a fluffy filling. Don't worry, you can't taste the eggs! But the light texture is the perfect contrast to the crunchy topping.

Can Be Made Ahead - Get a head start on your Thanksgiving dinner prep by making the filling up to 3 days in advance!

Versatile - It is tradition to serve sweet potato crunch as a side dish for Thanksgiving or Christmas dinner. But you don't have to wait for a holiday meal to enjoy this recipe!

It is also delicious with pork chops or roasted chicken year-round! This is also sweet enough to enjoy as a dessert! Especially when topped with a little whipped cream. Although when I want a sweet potato dessert I can't resist Sweet Potato Dump Cake or Sweet Potato Pie!

Key Ingredients

See the recipe card at the bottom of this post for the full list of ingredients, including measurements.

Fresh Sweet Potatoes - Choose sweet potatoes that are firm and free from major blemishes.

Milk - Half and half or heavy cream can be used for a creamier texture. Evaporated milk also makes a great substitute! Or leave out the added white sugar and replace the milk with sweetened condensed milk. For a lactose-free dish substitute almond milk.

Eggs - The eggs create a fluffy texture and rich flavor.

Butter - Set your butter out to come to room temperature. The filling uses melted butter and the topping uses soft butter.

Vanilla Extract - Adds warm flavor.

Ground Cinnamon - Just a little cinnamon adds depth and warmth.

Pecans - Chopped pecans provide a nice texture. For a finer crumble use pecan chips.

What's the Difference Between Sweet Potatoes and Yams?

In the United States, most of what we call yams are actually sweet potatoes. So how do you know the difference?

Sweet Potatoes have smooth skin that is brown or red, and the ends are usually pointed. Inside, the flesh is bright orange or yellow.

Yams have rough, scaly skin that looks similar to bark. The ends are rounded and the flesh can be white, purple, or red.

True yams are grown in Africa and are not very common here in America. The next time you see a sign that says "yams" look closely. The words "sweet potatoes" are sure to follow.

How to Cook Sweet Potatoes

Bake (Top Choice): I prefer to bake sweet potatoes in the oven, just like when making sweet potato pie. The flavor and texture and perfect for the casserole!

Scrub the skin clean, then use a fork to poke holes into the potato. Place in a baking dish or directly on your oven rack with aluminum foil on the rack below.

Bake in the oven at 425°F (220°C) for 40-50 minutes, or until they are fork tender.

Microwave: Scrub the potatoes and poke holes in them with a fork. Place on a microwave-safe plate and heat on high for 6 minutes.

Turn them and cook for an additional 5 minutes. If they are still firm, continue cooking in 1-minute increments.

Boil (Not Recommended): Peel the potatoes and cut them into 2-inch cubes. Place them in a large stock pan with water and boil for 20-30 minutes, or until soft.

This method will have less flavor than baking or microwaving and may also make a more watery filling, so I do not recommend it. But it can be done.

Canned: I think fresh is best, but many Sweet Potato Crunch recipes call for canned sweet potatoes and it is just fine to use them if that is what you prefer.

They are usually already sweetened so drain them, rinse them well, and pat them dry before mixing them with the other recipe ingredients.

How to Make Sweet Potato Crunch

Step One: Prepare Filling

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

Step Two: Prepare 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.

Step Three: 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.

Step Four: Bake

• Bake at 350°F (177°C) for 40-45 minutes.
• Cool for 10 minutes before serving.

Expert Tips

• If you choose to boil your sweet potatoes or use canned then make sure they are very well drained before mashing.
• Mash your potatoes well. You can use a fork or potato masher. They should be free of any lumps so that you have a uniform casserole.
• Let it rest. After removing from the oven, let the sweet potato casserole rest for 10 minutes before serving. This will ensure the filling properly sets.

Variations

• Add Marshmallows: Cover half of the pan with 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 for the other, I just put marshmallows on top.
  Just 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: Add a teaspoon of pumpkin pie spice, ½ teaspoon of nutmeg, or ¼ teaspoon of ground cloves for added flavor.
• 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!

Storage Instructions

Refrigeration

Store leftovers in an airtight container or cover them tightly with plastic wrap. They will keep in the refrigerator for 5 days.

Freezing

Prepare the filling and place it in your casserole dish without the topping. Do not bake it.

Press a layer of plastic wrap tightly against the filling, then wrap the dish with aluminum foil. You can also store the filling in a freezer bag.

Freeze for up to 3 months.

When ready to use, thaw the dish in the refrigerator overnight, then set it on the counter for 30 minutes while preheating the oven.

Prepare the topping, remove and discard the plastic wrap, and sprinkle the topping over the sweet potatoes. Bake at 350°F (177°C) for 40-50 minutes.

Reheating

To reheat leftovers, place them in a 350°F (177°C) and cook until heated through. For a full casserole, this will take 20-30 minutes.

Individual portions can also be reheated in the microwave.

Recipe FAQs

More Thanksgiving Recipes

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