Sweet Potato Crunch

Name: Sweet Potato Crunch
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 serving
Ingredients: 3 medium sweet potatoes (4 cups); ¼ cup cream; ¼ cup butter; 1 large egg; 1 teaspoon pumpkin pie spice; 1 tsp salt; 1 cup pecans; ½ cup brown sugar; ¼ cup butter

User Reviews

5.0

132 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6
Calories
462 kcal
Course
Side Dish
Cuisine
North American

Sweet Potato Crunch

Piper Stevens

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A classic casserole recipe filled with sweet, salty, buttery, and crunchy elements. Velvety smooth and creamy sweet potatoes are topped with candied pecans, resulting in the perfect side dish for the holidays or any day.

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Ingredients

Servings

Filling

3 medium sweet potatoes (4 cups) peeled and cubed
¼ cup cream
¼ cup butter softened
1 large egg whisked
1 teaspoon pumpkin pie spice
1 tsp salt

Topping

1 cup pecans chopped
½ cup brown sugar packed
¼ cup butter softened

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Instructions

Boil sweet potatoes in salted water until tender, about 20 minutes
Heat oven to 350° Grease a 9" casserole dish with butter
Drain the sweet potatoes and allow them to cool, or run them under cold water in the colander. (This is so that the egg doesn't cook when added)
In a large bowl, combine sweet potatoes, egg, cream, butter, salt and pumpkin pie spice. Use a potato masher or large fork to mash the sweet potatoes.
Beat on medium speed until the mixture is smooth and creamy.
Spread the sweet potato mixture evenly in the prepared casserole dish.
In a medium bowl, combine the pecans, brown sugar, and butter until crumbly. ( a pastry blender works well for this)
Spread the pecan mixture evenly over the sweet potato mixture in the casserole dish.
Bake for 30 minutes. Allow the casserole to cool for 10 minutes before serving.

Equipments used:

Notes

Keep leftover casserole in the fridge for up to 3-4 days. Remember to cover the casserole dish with an airtight lid, or transfer it to another container.
Cover the cooled casserole with aluminum foil or a sealable lid, then store it in the freezer for up to 3 months. I suggest storing portions in individual containers so you don’t have to reheat the entire casserole each time.
If frozen, thaw the casserole in the fridge overnight. Cover it with foil and heat it in the oven at 325 degrees F for about 10-15 minutes, or until fully warmed.

Nutrition Information

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Serving 1g Calories 462kcal (23%) Carbohydrates 44g (15%) Protein 5g (10%) Fat 32g (49%) Saturated Fat 13g (65%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 79mg (26%) Sodium 590mg (25%) Potassium 499mg (14%) Fiber 5g (20%) Sugar 24g (48%) Vitamin A 16700IU (334%) Vitamin C 3mg (3%) Calcium 78mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 462 kcal

% Daily Value*

Serving	1g
Calories	462kcal	23%
Carbohydrates	44g	15%
Protein	5g	10%
Fat	32g	49%
Saturated Fat	13g	65%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	79mg	26%
Sodium	590mg	25%
Potassium	499mg	11%
Fiber	5g	20%
Sugar	24g	48%
Vitamin A	16700IU	334%
Vitamin C	3mg	3%
Calcium	78mg	8%
Iron	1mg	6%