This Sweet Potato Crunch Casserole is a yummy twist on the Thanksgiving classic. It’s sweet yet savory, and has a pecan crunch topping. It’s a great make-ahead side for the holidays.
If fall is your time to enjoy the versatile sweet potato, then try my Sweet Potato Muffins and my Spicy Roasted Sweet Potatoes. Two great ways to use this potato.
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Why this Sweet Potato Crunch Recipe is a Keeper
I love this Sweet Potato Crunch recipe because it’s a quick and easy side dish that’s super delicious. This recipe is perfect to add to a holiday dinner recipe stash.
- Crowd-Pleaser: Traditional sweet potato casserole is a classic holiday side dish (or “dessert-like side”) that appeals to a wide variety of tastes.
- Flavor and Texture Contrast: The creamy, spiced, sweet potato base provides a smooth contrast to the crunchy, buttery, caramelized praline pecan topping.
- Make Casserole Ahead of Time: It can be prepared a day in advance, significantly reducing holiday stress.
- Versatility: The Sweet Potato Crunch recipe is easily adaptable with simple substitutions (like using canned versus fresh sweet potatoes). The crunch of the pecans add depth and flavor.
Can I Use Fresh Sweet Potatoes Instead of Canned?
I highly recommend you use fresh sweet potatoes in this recipe, instead of canned. If you do use canned sweet potatoes be aware that the texture will not be the same, and it may end up sweeter.
Pro Tip for Side Dish
Spices: A dash of nutmeg, allspice, ginger, or pumpkin pie spice will make for a richer flavor.
Ingredient Notes to Make Sweet Potato Crunch Casserole
All of the required ingredients are easy to find at the store, but some of the ingredients may be around the kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sweet Potatoes: You will need to use 2 or 3 sweet potatoes.
- Evaporated Milk: Be sure to use evaporated milk, not sweetened condensed milk, to make the creamy sweet potato custard.
- Pecans: Chopped pecans will give your casserole a crunchy topping.
Variations for Sweet Potato Casserole with Crunchy Pecan Praline Topping
This recipe is super easy to customize. I like to take it to the next level by using different ingredients or trying different flavors.
- Sweet Potatoes: Use fresh (baked/boiled), canned yams or sweet potatoes. Ensure canned sweet potatoes are well-drained. Baking fresh is preferred for texture and flavor.
- Sweetener: Maple syrup, honey, stevia, or other sugar substitutes. Start with less and adjust; these may be sweeter than white or brown sugar. Some reduce sugar by half.
- Dairy: Half-and-half, heavy cream (for a fluffier texture). You can replace milk in the potato mixture for added richness.
- Topping Nuts: Walnuts and almonds are good substitutes for the crunchy pecan topping if you don’t like pecans or they’re unavailable.
- Topping Additions: Add a mini marshmallow topping, coconut, corn flakes/cereal. Add marshmallows during the last 5 minutes of baking for a gooey layer.
How to Make Crunchy Sweet Potato Casserole Recipe
The best sweet potato recipe comes together in 5 easy steps. This old fashioned sweet potato casserole is so good, I make it for holidays or when I want something comforting with dinner.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Dish: Preheat the oven and grease an 8×8 inch baking dish.
- Prepare the Potatoes: Scrub the sweet potatoes and peel and thinly slice the sweet potatoes. Pour the Sweet Potatoes in the prepared baking dish and set aside.
- Make the Custard: In a large bowl, mix together the egg, evaporated milk, sugar, melted butter and vanilla extract. Pour the custard over the sweet potatoes and mix well. Sprinkle some cinnamon on top.
- Make the Crunchy Topping: In another bowl, mix together the brown sugar, all purpose flour, melted butter and chopped pecans. Spread streusel topping evenly on top of the sweet potato layer.
- Bake the Sweet Potato Side Casserole: Cover the casserole dish with foil and bake for 55 minutes. Then, remove from oven and remove the foil. Add the marshmallows in an even layer and broil until they’re toasted.
Make Ahead Suggestions for Sweet Potato Crunch
I like make ahead sweet potato casserole because it helps save time when making everything for dinner.
- Full Assembly: Assemble the entire casserole (sweet potato filling and pecan streusel topping) in the baking dish, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. Remove from the fridge while the oven preheats, then bake the sweet potato pie as directed.
- Topping Only: Prepare the crunchy pecan praline topping and store it in an airtight container at room temperature. Prepare the sweet potato mixture and refrigerate it. Assemble right before baking.
Alternate Cooking for Sweet Potatoes with Crunchy Praline Topping
Make this marshmallow sweet potato casserole another way by using your crock pot. This recipe for sweet potatoes is a true classic.
- Slow Cooker: While not a traditional method for the “crunch,” the sweet potato base can likely be kept warm or even cooked in a slow cooker. The topping would need to be made separately (perhaps on the stovetop like a traditional praline) and sprinkled on top right before serving.
How to Store, Reheat and Use Leftovers
Here are a few ways to make the Sweet Potato Crunch and allow them to cool before storing.
- Storing: Let the casserole to cool and cover easy sweet potato casserole leftovers tightly with plastic wrap or foil. Refrigerate for up to 3 days, or freeze for up to 3 months.
- Reheating: Place the sweet potatoes in a baking dish. Cover the casserole with aluminum foil, and reheat in oven for 20-30 minutes, or until heated through.
- Using Leftovers: Make sweet potato biscuits or muffins by incorporating into baked goods. Mash sweet potato cubes with a potato masher or a fork into a creamy sweet potato base.
- Sweet Potato Waffles/Pancakes: Mix mashed chunks of sweet potatoes with flour, egg, and milk.
Questions About This Crunchy Pecan Sweet Potatoes
This sweet potato crunch casserole recipe is sweet, but not super sweet. If you find that it’s too sweet, next time reduce the added sugar.
Yes. Sweet potatoes and yams are two different root vegetables. However, in the United States, yams and sweet potatoes often times refer to the same thing, even though they are different root vegetables.
Expert Tips for Making Cooked Sweet Potatoes
- Toast Your Pecans: Toasting the pecans for the praline topping in a dry skillet before mixing them in will enhance their nutty flavor and crunch of the Sweet Potato Crunch.
- Don’t Over-Mix the Potatoes: Mix just until the ingredients are combined; over-mixing can make the final casserole gummy.
- Bake the Casserole with a Crumbly Topping: Use your hands to mix the flour, sugars, butter, and pecans for the topping. This helps achieve a perfectly crumbly texture.
- Adjust Texture: If you prefer a lighter, fluffier casserole, some recipes suggest adding a little heavy whipping cream to the sweet potato mixture.
- Mashed Sweet Potatoes: Use a potato masher or mixer to mash the sweet potatoes leftovers into a new side dish.
- Spike: Add bourbon to the Sweet Potato Crunch for a kick.
- Serve With: Serve with French’s Green Bean Casserole, Mini Cornbread Muffins or Bacon Corn Casserole with Cream Cheese.
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Sweet Potato Crunch Casserole
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Equipment
- Medium sized bowl
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Ingredients
- 2-3 Sweet potatoes, large size
- 1 Egg
- 1 cup Sugar
- ¼ cup Evaporated milk
- 1 Tablespoon Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
Crumble Topping
- ⅓ cup Brown sugar
- ⅓ cup All purpose flour
- 1-2 cups Chopped pecans
- ½ cup Unsalted butter, melted
- Marshmallows , top cover, about 6-8 oz
Instructions
- Preheat the oven to 350℉. Grease the baking dish with butter or nonstick cooking spray.
- Remove the skin and thinly slice your sweet potatoes. Place them in the casserole dish.
- Combine the egg, evaporated milk, sugar, melted butter and vanilla into a medium sized bowl to make the custard.
- Pour the custard over the sweet potatoes, mixing it thoroughly to coat all the potatoes.
- Sprinkle cinnamon over top of the potatoes and custard mixture.
- Combine the crumble topping ingredients in a small bowl and sprinkle over the top of the covered potatoes.
- Cover the dish with foil and bake for 55 mins.
- Remove the casserole from oven and turn on broil or to the highest setting.
- Cover the top with marshmallows and put back in the oven for 2-3 mins to allow the marshmallows to get nice and toasted.
Christina’s Notes
- Double the Recipe: This is a great recipe for a holiday or family gathering. Simply double the ingredients and split it into two different baking dishes before baking for the best results.
- Softer Casserole: If you want a soft, smooth casserole try using canned sweet potatoes instead of fresh ones.
- Add Bourbon for Flavor: If you want to add a fun twist on your casserole try adding in some bourbon. Just add about half a cup to the custard mixture for a different flavor.
- Different nuts: If pecans aren’t your preferred nut of choice, then you can easily switch out and add in a different nut. Walnuts would be a great option for this recipe.
- Mashed: It is easy to mash the potatoes with the potato masher for a smoother consistency to the mashed sweet potatoes.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.