Sweet Potato Crunch

10 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
Sweet potatoes any way you want to prepare them are one of the more traditional holiday dishes. This sweet potato casserole combines mashed sweet potatoes with cinnamon and vanilla, then tops them with a crunchy pecan-brown sugar topping that bakes until golden and irresistible.

Ingredients

  • 3 cups cooked sweet potatoes
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 stick butter
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1/3 stick melted butter
  • 1 cup chopped pecans

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F. Butter a casserole dish and set aside.
  2. Mash the sweet potatoes and add a little juice from the can if using canned sweet potatoes. Mix the mashed sweet potatoes with the sugar, salt, 1/2 stick butter, milk, vanilla, and cinnamon until well combined. Pour into the buttered casserole and bake for 30 minutes.
  3. While the sweet potatoes are baking, combine the brown sugar, flour, melted butter, and pecans to make the crunchy topping.
  4. After the sweet potatoes have baked for 30 minutes, remove from oven and spread the pecan topping evenly over the top. Return to oven and continue to bake until the topping is crunchy and golden brown, 20 to 30 minutes depending on your oven.

Common Problems and Solutions

Q: Can I use fresh sweet potatoes instead of canned?

A: Absolutely! Peel and cube about 2 pounds of sweet potatoes, then boil until tender (about 15-20 minutes). Drain well and mash. You won't need to add juice from a can—just proceed with the recipe.

Q: Why is my topping soggy instead of crunchy?

A: Make sure the butter in the topping is well incorporated with the flour and brown sugar to create a streusel-like texture. Also, don't underbake the second step—the topping needs the full 20-30 minutes to crisp up properly.

Q: Can I make this ahead?

A: Yes! Assemble the casserole without the topping, cover and refrigerate up to 1 day ahead. Add 5-10 minutes to the initial baking time since it'll be cold. Add the topping and finish baking as directed.

Tips and Techniques

You can prepare the sweet potato base and the pecan topping separately ahead of time and refrigerate them. When ready to serve, assemble and bake. This makes holiday meal prep much easier when you’re juggling multiple dishes.

Ingredient Substitutions

  • cooked sweet potatoes (canned): fresh sweet potatoes
  • pecans: walnuts or a mix of pecans and walnuts
  • brown sugar in topping: light brown sugar, dark brown sugar, or even granulated sugar

Equipment Needed

  • casserole dish (9x13 or similar)
  • mixing bowls
  • potato masher or fork
  • oven

Historical Context

Sweet potato casseroles became a Southern holiday staple in the early 20th century when marshmallow and pecan toppings gained popularity. This pecan crunch version is favored in Louisiana where pecans are plentiful and the crunchy texture provides a nice contrast to the creamy sweet potatoes.