Description
Sweet Potato Crunch Casserole: Make ahead for holidays! Enjoy creamy sweet potatoes with a delicious, crunchy pecan topping for easy entertaining.
Ingredients
- Creamy Sweet Potato Base:
- Sweet Potatoes (about 3 lbs)
- Unsalted Butter (1/2 cup, melted)
- Granulated Sugar (1/2 cup)
- Large Eggs (2)
- Milk (1/4 cup, whole milk or half-and-half)
- Vanilla Extract (1 tsp)
- Crunchy Pecan Topping:
- All-Purpose Flour (1/2 cup)
- Brown Sugar (1/2 cup, packed)
- Unsalted Butter (1/4 cup, cold, cut into pieces)
- Chopped Pecans (1 cup)
Instructions
- Prep the Potatoes:: First things first, peel those sweet potatoes! Honestly, this is where my kitchen usually starts to get a little messy. Chop them into even chunks, about 1-inch, so they cook evenly. Then, pop them into a large pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, about 15-20 minutes. I always check a few pieces; you want them soft enough to mash easily, but not waterlogged. Drain them really well, because nobody wants a watery casserole!
- Mash and Mix the Base:: Once drained, transfer those hot sweet potatoes to a big mixing bowl. Grab your potato masher or, if you’re like me and love a shortcut, a hand mixer. Mash ’em until they’re mostly smooth, but a few small lumps are totally fine, adds character, right? Now, stir in the melted butter, granulated sugar, eggs, milk, and vanilla extract. Mix it all up until it’s just combined and creamy. Don’t overmix, hon, we want fluffy, not gummy. This is where it starts to smell absolutely heavenly, a real preview of what’s to come!
- Assemble the Sweet Potato Crunch Casserole:: Pour that glorious sweet potato mixture into a lightly greased 9×13 inch baking dish. I usually smooth out the top with a spatula, making sure it’s even. Now, for the topping! In a separate medium bowl, whisk together the flour and brown sugar. Add the cold, cubed butter and use your fingers or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs. This is my favorite part, it feels so satisfying! Finally, stir in those chopped pecans.
- Top and Bake:: Sprinkle that delightful pecan topping evenly over the sweet potato base. Make sure you get good coverage, because that crunch is everything! Pop the Sweet Potato Crunch Casserole into a preheated oven at 350°F (175°C) and bake for about 30-40 minutes. You’re looking for the topping to be golden brown and the sweet potato base to be heated through and slightly puffed. Sometimes I’ll peek in around 25 minutes; if the topping is browning too fast, a loose foil tent works wonders.
- Make-Ahead Option:: Okay, this is the magic part! If you’re making this ahead (and honestly, why wouldn’t you?), prepare the sweet potato base and spread it into your baking dish. Let it cool completely. Then, mix up your topping in a separate bowl. Cover the sweet potato base tightly with plastic wrap and refrigerate for up to 2 days. Store the topping in an airtight container at room temperature. When you’re ready to bake, just sprinkle the topping over the cold casserole and bake as directed, adding about 10-15 minutes to the baking time to ensure it heats through properly. Easy peasy!
- Serve It Up:: Once your Sweet Potato Crunch Casserole comes out of the oven, let it rest for about 5-10 minutes. This lets it set up a little and makes serving much easier. The smells filling your kitchen will be incredible – sweet, nutty, warm. I usually scoop it right from the dish, admiring that beautiful, golden-brown crunchy top. It’s truly a showstopper, and everyone always asks for seconds!