Sweet Potato Crunch Casserole
This sweet potato casserole with a crunchy topping is the upgrade your Thanksgiving table needs. Serve as a dessert or a side dish. A sweet potato custard is topped with a pecan praline topping for one ultimate bite.
Servings: 8 servings
Calories: 325kcal
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.
- Mix together crumble ingredients in a small bowl. Dot the topping over the filling.
- Bake for 25-35 minutes until the center is just set.
- Allow the casserole to cool, serve slightly warm or chilled.
Notes
Sweet Potato Puree- The recipe, as written, used one 15 oz can of organic sweet potato puree. If using fresh sweet potatoes, you may need to add up to a half cup of milk. Bake times vary based on the type of sweet potato chosen and the water content.
Sugar- The sugar in the filling is very flexible. You can subsittte with honey, maple syrup, brown sugar, or coconut sugar.
Gluten-Free Flour Blend- You can use any gluten-free flour brand, it doesn't need to contain xanthan gum but it is fine if it does. Any all-purpose flour or oat flour will work equally well.
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