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Crispy Sweet Potato Crunch Casserole Recipe – Best Streusel & Pecans

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This comforting casserole features a creamy sweet potato base topped with a crispy streusel and toasted pecans. It’s easy to make, crowd-pleasing, and perfect for holidays or cozy family dinners.

Ingredients

Scale
  • 4 cups mashed sweet potatoes (about 4 large sweet potatoes, peeled and cooked)
  • 1/2 cup granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1/3 cup whole milk (or almond milk for dairy-free)
  • 1/4 cup unsalted butter, melted (or vegan butter)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup chopped pecans (toasted for extra crunch, or walnuts as a swap)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Peel and chop 4 large sweet potatoes. Boil in a large pot of salted water for about 15 minutes, until fork-tender. Drain well and mash until smooth (about 4 cups mashed sweet potatoes).
  2. In a large bowl, combine mashed sweet potatoes, granulated sugar, eggs, milk, melted butter, vanilla extract, cinnamon, and salt. Beat until creamy and well blended. If mixture looks too runny, add 2 tablespoons flour.
  3. In a medium bowl, mix together flour, brown sugar, softened butter, chopped pecans, cinnamon, and a pinch of salt. Combine with a fork or your fingers until crumbly.
  4. Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish. Sprinkle the streusel topping evenly over the base.
  5. Bake at 350°F (175°C) for 30-35 minutes, until the topping is golden brown and the edges are slightly bubbly. If the top browns too quickly, tent with foil for the last 10 minutes.
  6. Let the casserole rest for about 5 minutes before serving to allow the streusel to crisp up.

Notes

For gluten-free, use almond flour in the streusel. For dairy-free, use vegan butter and almond milk. Toast pecans for extra crunch. If sweet potatoes are very moist, drain longer before mashing. Don’t overmix the streusel; crumbly is best. Use a glass baking dish for even browning. The casserole can be made ahead and baked later. Leftovers reheat best in the oven to keep the topping crisp.

Nutrition

Keywords: sweet potato casserole, streusel topping, pecans, holiday side, comfort food, Thanksgiving, easy casserole, gluten-free option, dairy-free option

Find it online: https://yumyep.com/crispy-sweet-potato-crunch-casserole-recipe-best-streusel-and-pecans/