This scrumptious sweet potato crunch casserole recipe is everything great about the Fall season in one dish. Chocked full of the season's best flavors, creamy sweet potatoes and a crunchy pecan topping. And it can be made up to 2 days ahead! Did I mention no marshmallows?
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After FIVE failed attempts to make the perfect crunch topping I finally present to you… sweet potato crunch! What makes this recipe different from sweet potato casserole is that it has a smooth puree of sweet potatoes that is almost custard like with a praline-like crunch topping.
I reallly like pairing it with my Cajun roast turkey and roasted cranberries because of the sweet, tart and spicy constrast. And there is something Southern about the whole thing.
It can be a side dish or a dessert depending on your menu. There may have been some eating it cold for breakfast too. May have been. You can't prove anything…
To serve as a dessert (aka a crustless sweet potato pie), I would top with coconut whipped cream or even non-dairy ice cream.
📖Why My Recipe Works
- Less sweet than a traditional sweet potato casserole with marshmallows, this sweet potato crunch can be served as a side dish or a dessert.
- This recipe is all about texture-texture-texture! The bottom layer is essentially a custard without the milk dairy. It is almost like a sweet potato souffle (without the risk of it falling). While the top is a cinnamon-pecan crunch that provides great contrast.
- This sweet potato dish holds up well over a couple of days. It can be served piping hot or at room temp, the texture really does hold up that well.
🧾Ingredient Notes
- Sweet Potatoes- This recipe uses one 15-ounce can of sweet potato puree. You can also substitute canned pumpkin puree or mash up canned yams. Fresh sweet potatoes are also an option, see our tips section for details.
- Eggs- While we used eggs in it, an egg replacer, like a flax egg, would absolutely work if you wanted to make a vegan version.
- Sugar- You can use granulated sugar, brown sugar, honey, or maple syrup in the filling. The recipe is very flexible.
- Butter or Coconut Oil- You need to add some fat to get the proper texture. Coconut oil is the perfect addition. If not worried about this recipe being dairy-free you can substitute melted butter or use a dairy-free vegan butter.
- Seasonings- We kept it simple with vanilla extract, cinnamon and salt. Don't skip the salt, all baked goods and sweets need salt.
- Pecans- Pecans are the base of the topping. Simple and Autumn perfect. But you can also use walnuts, hazelnuts, or almonds.
- Flour- I use a basic gluten-free flour blend. However, if not GF then any all-purpose flour will work in this recipe.
- Maple Syrup- I used maple syrup for three reasons; gooey texture, natural sweetness, and flavor. Honey or brown sugar is an option for the topping.
⏲️ How to Make Sweet Potato Crunch
Mix the Sweet Potato Filling
Whisk the eggs before mixing the remaining filling ingredients. It should be smooth without lumps. Pour into an ungreased casserole dish.
Mix the Pecan Crunch Topping
Mix all the pecan crumble ingredients together in a small bowl. Next, dot over the filling. The filling will not be fully covered. It will spread a bit and the orange of the sweet potato custard will show through.Mix all the pecan crumble ingredients together in a small bowl. Next, dot over the filling.
Bake
As with any type of custard, bake times vary based on humidity.
I really noticed it because we made it so many times over the course of a few weeks. Keep an eye on it and when the center barely jiggles, it is done.
The top will be crunchy (almost like the crispy sugar on top of creme brulee).
👩🏻🍳 Expert Tips
- When serving as a side dish I like to reduce the cinnamon by half and add a dash of cayenne just to make it a bit more savory.
- Make sure your butter or oil is melted and slightly warm so it mixes in well but not so hot is scrambles the eggs.
- The filling will not be fully covered. It will spread a bit and the orange of the sweet potato custard will show through.
- If you want to use fresh sweet potatoes rather than canned I recommend baking rather than boiling to control the moisture content.
- For a richer flavor add 1 teaspoon of molasses to the filling.
More Unique Thanksgiving Side Dishes
Make-Ahead and Storing Lefotvers
Prepare sweet potato mixture and spread into casserole dish. Wrap tightly and store in the refrigerator for 2 to 3 days. Prepare the crunchy topping and store it in a separate container in the refrigerator.
Bring the sweet potato custard to room temperature then drop on the crunchy topping. Bake fresh for serving or baked ahead of time to simply serve at room temperature.
Leftovers will last 4 to 5 days in the refrigerator. Simply cover well with wrap or place in an airtight container and store in the fridge. Serve cold, room temperature, or reheat and serve. Do not freeze.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Sweet Potato Crunch Casserole
Ingredients
Sweet Potato Filling
- 1 15 oz can sweet potato puree
- 2 eggs whisked
- ½ cup granulated sugar See notes
- ¼ cup butter or coconut oil
- 2 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Pecan Crunch Topping
- 1 cup pecans roughly chopped
- ⅓ cup flour regular or gluten-free
- ⅓ cup maple syrup
- ¼ cup butter or coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Mix all the filling ingredients together until well combined. Pour into 9-inch baking dish.1 15 oz can sweet potato puree, 2 eggs, ½ cup granulated sugar, ¼ cup butter, 2 teaspoon vanilla extract, ¼ teaspoon kosher salt
- Mix together crumble ingredients in a small bowl. Dot the topping over the filling.2 teaspoon vanilla extract, ¼ teaspoon kosher salt, 1 cup pecans, ⅓ cup flour, ⅓ cup maple syrup, ¼ cup butter, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Bake for 25-35 minutes until the center is just set.
- Allow the casserole to cool, serve slightly warm or chilled.
Video
Notes
Equipment
Nutrition
Common Recipe Questions
Yes. Prick the sweet potatoes with a fork and bake at 425 F degrees for 45 minutes. Cool, then scrape out the centers. Mash with a splash of milk (regular or non dairy) to get the right texture.
Tisha says
Sweet potatoes are perfect for the holiday season! Love that there is a healthy version with coconut sugar and oil!
Eddie says
Sweet potatoes with crunchy toppings with maple and pecans... You're speaking my language. I love this recipe
Catherine Brown says
Mmmm, I love a good crunchy topping on sweet potatoes that NOT too sweet. This one is perfect!
Chet says
This reminds me of pecan pie and sweet potato casserole....two of my favorite things. I love the gooey topping and the creamy sweet potatoes- yum!
Jen says
Exactly!
Holli says
What a great healthy recipe. This recipe sounds so good. I know my family is going to love this.
Veera says
I love sweet potato casseroles and often make this as a fun alternative for Thanksgiving Love the pecan crunch on the top makes for a pretty presentation.
Marisa Franca says
Well after five tries you've certainly gotten it to simply delicious. I never could figure out why people would continue to add more and more sweet stuff to an already sweet ingredient. It was a sugar overload. Now your creation here is more like it!!
Melissa says
Oh this sounds heavenly! I love the pecan topping for the crunch, what a perfect holiday treat.
Claudia Lamascolo says
my family will flip over this delicious topping I cant wait to try this. Its so festive too!
Dan Zehr says
This recipe is one of the most loved in my family! So yummy!
Diana says
One of my favourite fall recipes, with a lovely topping of maple and pecans yummm! I need to make this asap!
Debra says
Thanks for hanging in there to get this recipe to us. Crunchy topping? I'm in! My family will love this, and not just for Thanksgiving.
Jen says
My pleasure!
Dannii says
I’m usually so boring with the ways I cook sweet potato. I am definitely trying this.
Nicole Tingwall says
This is perfect for my thanksgiving menu! Can't wait to make it!
Jessica Formicola says
I don't think I can wait until Thanksgiving to make this! It looks great!
Jen says
And obviously, you shouldn't! Too yummy to wait.
Valentina says
Looks like it was well worth the 5 tries. Yum! We always serve a couple of GF options for Thanksgiving and other events b/c my son has Celiac. I think he'd love this one. 🙂
Jen says
It is definitely a kid-friendly recipe!