Go Back
alternative to regular sweet potato casserole.
Print Recipe
5 from 1 votes

Sweet Potato Crunch Casserole

The Easiest Sweet Potato Crunch Casserole Recipe Ever!" -This delicious casserole is surprisingly easy to make! With just a few simple ingredients and steps, you can have a tasty dish that will wow your family.
Prep Time20 minutes
Cook Time1 hour
Rest5 minutes
Course: Casseroles, seasonal, Side Dishes
Cuisine: American
Keyword: sweet potatoes
Servings: 18 servings
Calories: 195kcal
Author: Trisha Haas - Salty Side Dish

Equipment

  • potato masher
  • hand mixer
  • 9x13 baking pan greased

Ingredients

  • 2 lbs. sweet potatoes about 6
  • 2 eggs
  • ⅓ cup Butter cubed
  • 2 tbsp. granulated sugar
  • ½ cup milk
  • 1 tsp vanilla extract

Crunchy Pecan Topping

  • ¾ cup brown sugar
  • ¾ cup chopped pecans
  • 3 tbsp butter melted
  • ¾ cup sweet coconut OPTIONAL
  • 3 tbsp flour OPTIONAL

Instructions

Boil Sweet Potatoes

  • Peel and cube sweet potatoes and place into a large stock pot and fill with water, ensuring there's about 1" above the potatoes. Heat over medium-high heat until boiling.
    2 lbs. sweet potatoes
  • Reduce heat to medium and continue to boil until potatoes are soft when a fork is inserted in them, about 20 minutes.
  • Drain and return to pan. 

Sweet Potato Casserole Assembly

  • Preheat oven to 325 and grease a 9x13 baking pan. 
  • Add cubed butter and granulated white sugar to cooked sweet potatoes and mash with a handheld potato masher. No need to overmix..
    ⅓ cup Butter, 2 tbsp. granulated sugar
  • Add milk, eggs, and vanilla extract and beat well with a hand mixer until evenly combined and smooth.
    2 eggs, ½ cup milk, 1 tsp vanilla extract
  • Spoon half of the sweet potato mixture into the bottom of the prepared baking dish, spreading evenly. Set remaining aside. 
  • Mix together brown sugar, coconut flakes (optional), crunchy pecans, flour (optional), and butter until the mixture is evenly coated and crumbly.
    ¾ cup brown sugar, ¾ cup chopped pecans, 3 tbsp butter, ¾ cup sweet coconut, 3 tbsp flour
  • Sprinkle half of the brown sugar mixture onto the first layer of sweet potatoes. Top with reserved sweet potatoes, spreading evenly.
  • Sprinkle with the remaining topping.
  • Bake for 1 hour or until cooked through and the topping is lightly browned. Let stand for a few minutes before serving. 

Nutrition

Serving: 1 | Calories: 195kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 92mg | Potassium: 234mg | Fiber: 2g | Sugar: 15g | Vitamin A: 7353IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg