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Sweet Potato Crunch
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 462 kcal
Course:
Side Dish
Cuisine:
North American
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.