Ingredients
Sweet Potato Layer
4 cups mashed sweet potatoes (about 4 large sweet potatoes, cooked and peeled)
1/2 cup granulated sugar (adjust to taste)
2 large eggs, beaten
1/3 cup melted butter
1/2 cup milk (whole milk or your choice)
1 teaspoon vanilla extract
Crunchy Pecan Topping
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons melted butter
1/2 cup chopped pecans
Instructions
- Prepare the Sweet Potatoes
Preheat your oven to 350°F (175°C).
Boil or bake the sweet potatoes until they are tender. Allow them to cool slightly, then peel and mash until smooth. - Mix the Sweet Potato Layer
In a large bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, melted butter, milk, and vanilla extract.
Mix thoroughly until you have a smooth, creamy mixture.
Pour the sweet potato mixture into a greased 9×13-inch baking dish, spreading it evenly. - Prepare the Crunchy Pecan Topping
In a medium bowl, combine the brown sugar, flour, and melted butter. Mix until the mixture becomes crumbly.
Stir in the chopped pecans to add texture and crunch. - Assemble and Bake
Sprinkle the pecan topping evenly over the sweet potato layer in the baking dish.
Bake in the preheated oven for 30-40 minutes, or until the topping is golden brown and the casserole is bubbling slightly at the edges. - Serve
Let the casserole cool for a few minutes before serving. Enjoy the warm, sweet, and nutty goodness in every bite!
Tips for the Best Sweet Potato Crunch Casserole
Make Ahead: You can prepare the sweet potato mixture and topping separately, then store them in the refrigerator until ready to bake. Simply assemble and bake when needed.
Adjust the Sweetness: Feel free to adjust the sugar in the sweet potato layer according to your taste.
Variations: For extra flavor, try adding a dash of cinnamon or nutmeg to the sweet potato mixture.
Enjoy.