Description
Sweet Potato Crunch Casserole – Prep-Ahead Comfort. Whip up this creamy, crunchy side dish ahead of time for stress-free holidays or weeknight meals.
Ingredients
Scale
- For the Creamy Sweet Potato Base:
- 3 lbs fresh sweet potatoes, peeled and chopped
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup light brown sugar
- 1/4 cup whole milk (or half-and-half)
- 1 tsp pure vanilla extract
- Pinch of salt (to taste)
- For the Crunchy Topping:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- Flavor Boosters:
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Make It Special (Optional):
- 1 tbsp bourbon or orange liqueur (for the mash)
- 1/2 cup mini marshmallows (for topping)
Instructions
- Prep the Sweet Potatoes:: First things first, let’s get those sweet potatoes ready. Peel about 3 pounds of them, then chop them into roughly 1-inch chunks. You can boil them until fork-tender, about 15-20 minutes, or my personal favorite, roast them at 400°F (200°C) for 25-30 minutes until soft. Roasting brings out a deeper, sweeter flavor, honestly! This is where I used to forget to salt the boiling water, making the potatoes taste a bit flat. Don’t be like me!
- Mash the Sweet Potato Base:: Once your sweet potatoes are super tender, drain them really well if boiled, or just transfer them to a large bowl. Add 1/2 cup (1 stick) of unsalted butter, 1/4 cup light brown sugar, 1/4 cup whole milk, and 1 teaspoon of pure vanilla extract. Mash everything together until it’s mostly smooth. I like a few small lumps for texture, but you do you! Don’t overmix, or it can get gummy. I learned that the hard way trying to use a stand mixer once. Oops!
- Assemble the Sweet Potato Casserole Base:: Taste your mashed sweet potato mixture. Does it need a tiny pinch more salt to balance the sweetness? A little more brown sugar? Adjust it to your liking. Pour this lovely, creamy sweet potato base into a 9×13 inch baking dish. Smooth out the top with a spatula. It smells so wonderfully sweet and earthy already, doesn’t it? This is the stage where you can really see the magic happening.
- Whip Up the Crunchy Topping:: In a separate medium bowl, combine 1/2 cup (1 stick) of melted unsalted butter, 1 cup of light brown sugar, 1/2 cup all-purpose flour, and 1 cup of chopped pecans. Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. Mix it all together with a fork until it’s crumbly and well combined. My kids love helping with this part, though it usually means there are pecan pieces all over the counter!
- Top and Bake:: Evenly sprinkle that amazing crunchy topping over the sweet potato base in your baking dish. Make sure you get good coverage for maximum crunch! Pop it into a preheated oven at 350°F (175°C) for about 30-35 minutes, or until the sweet potato base is heated through and the topping is beautifully golden brown and bubbly. Keep an eye on it so the pecans don’t get too dark!
- Make-Ahead & Serve:: If you’re making this Sweet Potato Crunch Casserole ahead, assemble it, cover tightly with foil, and refrigerate for up to 2 days. Bake as directed, adding 10-15 minutes to the baking time if chilled. Let it rest for a few minutes after baking before serving. That golden, bubbling topping and the sweet aroma filling your kitchen? That’s pure joy, my friend. It’s truly a dish that brings people together.