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Sweet Potato Crunch Casserole with Maple Pecan Topping Recipe

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4.3 from 90 reviews

This Sweet Potato Crunch Casserole is a comforting and delicious side dish featuring tender baked sweet potatoes mashed with maple syrup, vanilla, cinnamon, and cream, topped with a crunchy pecan and brown sugar crumble. Finished with a warm maple pecan sauce, it’s perfect for holiday dinners or any cozy meal.

Ingredients

Main Ingredients

  • 4 pounds sweet potatoes
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup heavy cream

Topping

  • ½ cup (65g) flour
  • ¼ cup (45g) brown sugar
  • ½ cup (100g) pecans, chopped and divided
  • 8 tablespoons cold butter, divided

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil. Wash and clean the sweet potatoes, then cut a slit in each one using a sharp knife. Place them on the baking sheet and bake for 1 to 1.5 hours until soft and cooked through. Remove and let cool enough to handle.
  2. Prepare Sweet Potato Mixture: Reduce the oven temperature to 350°F (175°C). Scoop the flesh out of the sweet potatoes into a deep bowl and mash with a fork or potato masher to your preferred texture. Add maple syrup, vanilla extract, melted butter, ground cinnamon, and heavy cream. Mix thoroughly and taste to adjust sweetness as needed.
  3. Assemble the Casserole: Transfer the sweet potato mixture into a 2-3 quart baking dish, leveling the surface with the back of a spoon for an even layer.
  4. Make the Crunch Topping: Cut 6 tablespoons of cold butter into small squares and place on a plate. In a separate bowl, combine flour, brown sugar, and half of the chopped pecans. Use your fingers to mix the butter into the dry ingredients until a crumble forms. Spread this crumble topping evenly over the sweet potato layer.
  5. Bake the Casserole: Bake the assembled casserole in the oven for 20-25 minutes or until the topping turns golden brown and crunchy.
  6. Prepare Maple Pecan Sauce: While the casserole bakes, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add the remaining chopped pecans and toast them for a couple of minutes. Pour in the maple syrup and stir well. Allow the sauce to boil gently for a couple of minutes, then turn off the heat.
  7. Serve: Once the casserole is baked, drizzle the warm maple pecan sauce over the top and serve immediately for the best flavor and texture.

Notes

  • Adjust the amount of maple syrup according to the sweetness of your sweet potatoes for a balanced flavor.
  • Use cold butter for the topping to achieve a crumbly texture.
  • The casserole can be prepared ahead and reheated before serving, though the topping may lose some crunchiness.
  • Pecans can be substituted with walnuts if preferred.
  • Ensure sweet potatoes are fully baked and soft to mash easily.

Find it online: https://flavorspath.com/sweet-potato-crunch-casserole-with-maple-pecan-topping-recipe/