Sweet Potato Crunch Casserole
This Sweet Potato Crunch Casserole is a classic Thanksgiving side dish with creamy sweet potatoes and a crunchy brown sugar pecan praline topping.
Servings: 12
Calories: 299kcal
Equipment
- a large pot
Ingredients
Sweet Potato Filling
- 5 cups sweet potatoes cooked & mashed, this is approximately 4 - 5 sweet potatoes
- ¼ cup salted butter
- 2 eggs
- ⅓ - ½ cup sweetened condensed milk
- ¼ cup granulated sugar
- ¼ cup honey
- 1 ½ teaspoon vanilla extract
Pecan Praline Topping
- 6 tablespoons salted butter this is ¼ cup + 2 tablespoons
- 6 tablespoons light brown sugar this is ¼ cup + 2 tablespoons
- ½ cup all-purpose flour
- 1 cup pecan halves chopped, optional
- 4 tablespoons oats
Instructions
- Prepare potatoes as desired. I liked to cook them in my Instant Pot. Let cool, then peel and mash the potaotes.5 cups sweet potatoes
Sweet Potato Filling
- Preheat oven to 350°F.
- In a large pot or dutch oven, melt butter over low heat.¼ cup salted butter
- Mix in the sweet potatoes and continue heating until the butter is incorporated and the potatoes are heated all the way through. Remove from heat.
- In a separate bowl, mix together the
vanilla extract, sweetened condensed milk, eggs, honey, and sugar. 2 eggs, ⅓ - ½ cup sweetened condensed milk, ¼ cup granulated sugar, ¼ cup honey, 1 ½ teaspoon vanilla extract - Stir this into the potatoes, then pour the mixture into a large baking dish or pie pan. Smooth out the top.
Pecan Praline Topping
- While this cools a little, make the praline topping in a small saucepan. Melt the butter, then mix in brown sugar, flour, and pecans.6 tablespoons salted butter, 6 tablespoons light brown sugar, ½ cup all-purpose flour, 1 cup pecan halves, 4 tablespoons oats
- Spread the topping over the sweet potato mixture.
- Bake uncovered for 35 minutes until golden brow.
Notes
The recipe makes about 8-12 servings. If people want seconds, you may end up with fewer servings. If you are feeding a larger group, it doubles well.
How to Store Sweet Potato Casserole
Store leftovers in the fridge for up to five days. We usually just cover the casserole with foil or plastic wrap and reheat as needed. There usually isn't much leftover so we eat it pretty quickly. Leftovers can also be stored in an airtight container. You can also freeze leftover casserole. To reheat, the casserole can be microwaved or placed in the oven at 350°F for 10 - 15 minutes - I usually cover it for the first 10, then finish it uncovered so the topping can get crispy again. (Just keep an eye out for the topping, so it doesn't burn.)Helpful Tips
- The oats and pecans in the topping are optional, but the crunch is so good - I highly recommend adding both.
- If you need to make this recipe ahead of time, make the filling and topping separately, then assemble and bake the casserole right before you plan on serving it. The topping will remain crunchy when reheated if baked or toasted, but it will be at its best when freshly baked.
- If your potatoes are a little stringy/fibrous, you can puree the sweet potato mixture with an immersion blender or a food processor. I like to do this to get the potatoes velvety smooth - just don't over-mix it, or the potatoes can get gummy.
Nutrition
Serving: 0.5cup | Calories: 299kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 137mg | Potassium: 290mg | Fiber: 3g | Sugar: 17g | Vitamin A: 8222IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
