Description
Irresistible Sweet Potato Crunch Casserole That Feels Like Home
Ingredients
Scale
- 4 medium sweet potatoes (firm, for a creamy base)
- 1/2 cup butter (melted)
- 1/2 cup brown sugar (packed)
- 1/2 cup milk (whole or preferred)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans or walnuts
- 1/4 cup brown sugar (packed)
- 1/4 cup all-purpose flour
- 1/4 cup butter (melted)
- 1 cup mini marshmallows (for topping)
- 1 pinch salt (to balance sweetness)
Instructions
- Preheat your oven to 350°F and position the rack in the center.
- Cook peeled and chopped sweet potatoes in lightly salted water over medium-high heat until fork-tender, about 15 minutes, then drain thoroughly.
- Mash drained potatoes until smooth and creamy; stir in melted butter, brown sugar, milk, vanilla extract, and cinnamon.
- Combine chopped pecans, brown sugar, flour, and melted butter; stir until the mixture forms a golden, crumbly texture.
- Assemble the sweet potato mixture into a greased 9×13-inch baking dish and sprinkle the topping evenly.
- Bake at 350°F for 25–30 minutes until the topping is golden brown and the filling bubbles.
- Let rest for five minutes before serving.
- Optionally, top with mini marshmallows and broil for 1–2 minutes until lightly toasted.
Notes
- This casserole is great for family gatherings.
- Adjust sweetness by varying the amount of brown sugar.
- Can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg