Sweet Potato Crunch
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
462 kcal
-
Course
Side Dish
-
Cuisine
North American
Sweet Potato Crunch
Description
Sweet Potato Crunch is a baked casserole that blends boiled and mashed sweet potatoes mixed with cream, butter, egg, salt, and pumpkin pie spice. This creamy filling is topped with a blend of chopped pecans, brown sugar, and butter mixed to a crumbly texture. Once assembled in a buttered dish, the casserole bakes at moderate heat until the topping browns and crisps. The sweet potatoes provide a soft, rich base, while the pecan topping adds a textured, sweet crunch. This dish can be served alongside meats or as part of a festive meal.
The baking step ensures the topping melds into the sweet potato layer slightly but retains its crispness. The warming spices subtly flavor the filling without overwhelming the natural sweetness of the potatoes. The recipe includes careful instructions to cool the potatoes before mixing in the egg to prevent curdling, which contributes to a smooth consistency.
Leftover Sweet Potato Crunch can be refrigerated for several days in an airtight container or frozen for up to three months. When reheating from frozen, thaw overnight in the refrigerator and warm covered in the oven to maintain moisture and topping texture.
Ingredients
Filling
- 3 sweet potatoes peeled and cubed, medium, 4 cups
- ¼ cup cream
- ¼ cup butter softened
- 1 egg whisked, large
- 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.
Notes
- Store leftover casserole covered in the refrigerator for 3 to 4 days to maintain freshness.
- Freeze portions individually in airtight containers up to 3 months to avoid reheating the whole dish each time.
- Thaw frozen portions overnight in the fridge before reheating covered in the oven at 325°F for 10-15 minutes until warmed through.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
