Sweet Potato Crunch Casserole
A delicious and comforting Sweet Potato Crunch Casserole, featuring creamy sweet potatoes and a crunchy, nutty topping, perfect for all occasions.
Ingredients
For the Casserole Base
- 5 cups sweet potatoes, cooked & mashed
- 1/4 cup salted butter for mixing into the sweet potatoes
- 2 large eggs
- 1/3-1/2 cup sweetened condensed milk adjust based on sweetness preference
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1 1/2 teaspoons vanilla extract
For the Topping
- 6 tablespoons salted butter melted
- 6 tablespoons light brown sugar
- 1/2 cup all-purpose flour
- 1 cup pecan halves, chopped optional for added texture
- 4 tablespoons oats for crunch
Instructions
Preparation
- Cook the sweet potatoes by your preferred method (Instant Pot recommended). Cool, peel, and mash until smooth.
- Preheat your oven to 350°F (175°C).
Mixing the Casserole
- In a large pot, melt 1/4 cup of salted butter over low heat, then add the mashed sweet potatoes.
- Stir until the butter is fully incorporated and the mixture is heated through.
- In a separate bowl, combine vanilla extract, sweetened condensed milk, eggs, honey, and granulated sugar. Whisk until smooth.
- Gradually mix the wet ingredients into the sweet potatoes until evenly combined.
- Pour the mixture into a large baking dish, smoothing the top.
Preparing the Topping
- Melt 6 tablespoons of salted butter. Stir in brown sugar, flour, chopped pecans (if using), and oats.
- Evenly distribute the topping over the sweet potato mixture.
Baking
- Bake uncovered for about 35 minutes, or until the topping is golden brown and the sweet potato layer is heated through.
- Let cool slightly before serving.
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Notes
This dish can be prepared ahead of time by making the sweet potato base first and adding the topping right before baking. Store leftovers in an airtight container for up to three days, or freeze for up to 2-3 months.