This Sweet Potato Crunch is a top side dish to serve with Thanksgiving or Christmas Dinner! The brown sugar and pecan crumble that tops the sweet potato is the star of the dish!
SWEET POTATO CRUNCH RECIPE
For years our family has made sweet potatoes for the sake of tradition on Thanksgiving. No one really ate them except maybe my Grandparents. Then about 10 years ago my Mom was given this recipe by a friend and we have never looked back! This dish is always a favorite at the table, right along side my moms Green Bean Casserole, my Pumpkin Dinner Rolls and my hubbies Southern Deviled Eggs!
HOW DO YOU COOK SWEET POTATOES FOR MASHING?
I like to boil my sweet potatoes, but you can also bake your sweet potatoes. Just use whatever method you prefer!
How to boil Sweet Potatoes:
Fill a large pot about 1/2 way with salted water and bring to a boil. Add the potatoes and cook until tender, generally about 30-40 minutes.
How to bake Sweet Potatoes:
Preheat oven to 425º. On a baking sheet, poke the sweet potatoes all over with a fork. This allows the heat and steam to evenly cook your sweet potatoes all the way through. Bake until your sweet potatoes are tender, about 45-50 minutes
Again, I prefer to boil my sweet potatoes for this recipe. It helps keep the potatoes more moist. Once they’re tender and all the way cooked, peel sweet potatoes and add to the mixing bowl.
HOW TO MAKE SWEET POTATO CRUNCH CASSEROLE
Prepare Filling:
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Get a large pot of salted water and bring to a boil.
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Poke holes in your sweet potatoes and add them to the boiling water and cook until tender (approx 30-40 mins).
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Once sweet potatoes are cooked, allow them to cool.
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Once the sweet potatoes have cooled, peel them.
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Add your eggs to a bowl and slightly beat them. Then add the sugar and stir.
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Add the remaining filling ingredients – the sweet potatoes, butter, vanilla and salt. Mix to create the filling.
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Pour the filling into a pan of your choice. I like to use a deep 9×9 pan, but it works in a 9×13 too.
Prepare Crumble:
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Combine the flour and brown sugar in a small bowl.
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Cut butter into mix until crumbly.
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Stir in pecans and spread over filling.
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Bake the Sweet Potato Crunch at 350 for 40-45 minutes.
Enjoy! Trust me, your family will love them and it just might end up your new family tradition too!
Be sure and check out these other Thanksgiving Dishes!
TOP THANKSGIVING SIDE DISHES:
- Thanksgiving Instant Pot Recipes
- Southern Deviled Eggs
- Traditional Green Bean Casserole
- Pumpkin Dinner Rolls
- Easy Veggie Cups
- Strawberry Spinach Salad
Other recipes I love:
- Best Stuffing Recipe from Pretty Providence
- French Cranberry Relish from Tastes Better from Scratch
Sweet Potato Crunch
Ingredients
Filling
- 4-5 Large Sweet Potatoes
- 3 Eggs Large
- 3/4 C Sugar
- 1/2 C Butter Softened
- 1 Tsp Vanilla
- 1/2 Tsp Salt
Topping
- 1/3 C Flour
- 6 Tbsp Butter Softened
- 1 C Light Brown Sugar
- 1 C Pecans Chopped
Instructions
Sweet Potato Crunch Filling Instructions
- Fill a large pot of salted water and bring to a boil. Poke holes in your sweet potatoes and add them to the boiling water and cook until tender (approx 40 mins). Once sweet potatoes are cooked, allow them to cool.
- Once the sweet potatoes have cooled, peel them.
- Add your eggs to a bowl and slightly beat them. Then add the sugar and stir.
- Add the remaining filling ingredients - the sweet potatoes, butter, vanilla and salt. Mix to create the filling.
- Pour the filling into a pan of your choice. I like to use a deep 9x9 pan, but it works in a 9x13 too.
Sweet Potato Casserole Topping Instructions
- Combine the flour and brown sugar in a small bowl.
- Cut butter into mix until crumbly.
- Stir in pecans and spread over filling.
- Bake at 350 for 40-45 minutes.
Video
Notes
Nutrition
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