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–+ servings
Overhead of sweet potato crunch with a spoon of casserole resting on the dish.

Sweet Potato Crunch Casserole with Pecans

Recipe by: Erin Gierhart
This Sweet Potato Crunch Casserole recipe features creamy mashed sweet potatoes topped with a crisp brown sugar–pecan crumble. Perfect for Thanksgiving or any cozy gathering.
5 from 15 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Baking Sweet Potatoes 40 minutes
Total Time 1 hour 30 minutes

Ingredients
 

  • 2 pounds (907 grams) sweet potatoes (about 4 medium, 4 cups mashed)
  • ½ cup (118 ml) whole milk
  • 2 large (2 large) eggs
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (57 grams) salted butter melted
  • ½ teaspoon (0.5 teaspoon) salt
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 1 teaspoon (1 teaspoon) ground cinnamon

Pecan Streusel Topping

  • 1 cup (220 grams) brown sugar
  • ½ cup (65 grams) all-purpose flour
  • 1 cup (120 grams) chopped pecans
  • ½ cup (113 grams) salted butter softened

Instructions
 

  • Scrub the sweet potatoes and prick each one several times with a fork. Place them in a baking dish or line your oven rack with aluminum foil. Bake at 425°F (220°C) for 40-50 minutes. Remove from the oven and cool enough to handle easily. Remove the skin.
    2 pounds sweet potatoes
  • Reduce the oven temperature to 350°F (177°C). Spray a 9x13 baking dish with nonstick baking spray or grease with butter.
  • Place the sweet potatoes in a large mixing bowl with the rest of the filling ingredients. Beat on medium speed for 3-4 minutes, or until the mixture is smooth.
    ½ cup whole milk, 2 large eggs, ½ cup granulated sugar, ¼ cup salted butter, ½ teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon
  • Pour the filling into the baking dish and spread it smooth.
  • Mix 1 cup of brown sugar in a medium bowl with flour and the chopped pecans. Work the softened butter into the mixture until it forms crumbs. Sprinkle the pecan streusel topping evenly over the sweet potato base.
    1 cup brown sugar, ½ cup all-purpose flour, 1 cup chopped pecans, ½ cup salted butter
  • Bake for 40-45 minutes, or until the filling is set and the topping is caramelized. Remove from the oven and cool for at least 10 minutes before serving.

Notes

Baking the potatoes is recommended, but if you need another option, try one of these:
  • Microwave (Quick Option) - Poke holes, microwave on high for 6 minutes, turn, and cook for 5 more minutes or until tender.
  • Boil (Not Recommended) - Cube and boil for 20-30 minutes, though this may result in a flavorless, watery filling.
  • Canned - If using canned sweet potatoes, drain well, rinse to remove excess syrup, and pat dry before using.
Try one of these delicious variations!
  • Marshmallow Topping – Swap the streusel for mini marshmallows, or scatter 1 cup over the pecan layer. Add during the last 10 minutes of baking to prevent burning. 
  • Oats – Replace 1 cup chopped pecans with 1 cup old-fashioned oats (not quick oats) for a nut-free topping.
  • Pie-Flavored – Mix 1 teaspoon pumpkin pie spice, ½ teaspoon nutmeg, or ¼ teaspoon cloves into the filling for a sweet potato pie-like flavor.
  • Spiced-Up – Add a pinch (about ¹⁄₈ teaspoon) of cayenne pepper to the topping for a subtle sweet-heat balance.
  • Orange Twist – Replace ½ cup milk with ½ cup orange juice and add 1 tablespoon orange zest to the filling.
  • Bourbon – Stir ¼ cup bourbon into the sweet potatoes before baking for a warm, caramel-like depth.
Make-Ahead: Prepare the filling up to 3 days in advance and refrigerate until 30 minutes before you are ready to bake. Top with the pecan streusel right before placing in the oven.
Storage: Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days.
Freezing: The filling can be frozen without the topping for up to 3 months. Press plastic wrap against the filling, then wrap the dish tightly with aluminum foil before freezing. Thaw overnight in the refrigerator. Remove the plastic wrap and foil before adding the topping and baking.

Equipment

  • 9x13 Baking Pan
Course Side Dish
Cuisine American
Servings 12
Calories 234 kcal

Nutrition

Calories: 234kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 216mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11029IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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