Description
A cozy and crunchy Sweet Potato Crunch Casserole with creamy sweet filling and a buttery, nutty topping that impresses at any gathering.
Ingredients
- 4 medium sweet potatoes
- 1 cup whole milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1 cup chopped pecans
- 1/4 cup softened butter
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Instructions
- 1. Preheat the oven to 425°F and prepare the sweet potatoes by scrubbing clean, pricking with a fork, and baking until tender (40-50 minutes). Let cool.
- 2. Reduce the oven temperature to 350°F and grease a 9×13-inch baking dish.
- 3. In a large mixing bowl, combine cooked and peeled sweet potatoes with milk, eggs, granulated sugar, melted butter, salt, vanilla extract, and ground cinnamon. Beat for 3-4 minutes until smooth.
- 4. Pour the sweet potato mixture into the prepared baking dish, spreading evenly.
- 5. In a medium bowl, mix brown sugar, flour, and chopped pecans. Work softened butter into the mixture until crumbly.
- 6. Sprinkle the pecan topping over the sweet potato filling.
- 7. Bake for 40-45 minutes, or until set and the topping is golden. Cool for at least 10 minutes before serving.