“Sweet Potato Crunch Casserole” is a rich and flavorful dish that’s particularly popular in American cuisine, especially during holidays like Thanksgiving. This casserole combines the natural sweetness of mashed sweet potatoes with a variety of warm spices like cinnamon and nutmeg. The highlight of this dish is its topping, which typically consists of a crunchy mixture of brown sugar, butter, and pecans, creating a delightful contrast in textures. Some variations also include marshmallows, which melt and brown on top for an extra sweet touch. The casserole is baked until the topping is crisp and caramelized, creating a perfect balance between the creamy sweet potatoes and the crunchy, sweet topping. It’s often served as a side dish but can double as a dessert due to its sweet nature.
4 medium-sized sweet potatoes, baked, peeled, mashed, and cooled completely
2 large eggs
¾ cup brown sugar
1 teaspoon vanilla extract
1 stick unsalted butter, melted
¼ cup buttermilk
1 teaspoon kosher salt
1 cup brown sugar
⅓ cup unsalted butter, melted
⅓ cup all-purpose flour
1 cup finely chopped pecans
½ teaspoon kosher salt
Preheat oven to 375°F. Coat a 9×13-inch (or 2 quarts) casserole dish with cooking spray. Set aside.
Beat mashed sweet potatoes, ¾ cup brown sugar, eggs, vanilla extract, ½ cup melted butter, 1 teaspoon kosher salt, and buttermilk together until well combined.
Pour sweet potato mixture into prepared casserole dish. Bake 25-30 minutes.
Prepare the crumble topping by mixing flour, chopped pecans, ⅓ cup melted butter, 1/2 teaspoon kosher salt, and brown sugar.
Remove sweet potatoes from oven and cover with prepared topping. Return casserole to oven and bake for an additional 12-15 minutes or until topping is browned and crispy.
Remove from oven. Casserole must sit for 20-30 minutes to set before serving.