Sweet Potato Crunch Casserole

Sweet Potato Crunch Casserole

1
kellyklsu 0

"A Southern take on the traditional sweet potato casserole; a creamy sweet potato base covered liberally with a crunchy pecan praline topping. This dish is great even at room temperature."

Ingredients

1 h 20 m servings 489 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
  2. Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
  3. Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
  4. Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.

Footnotes

  • Cook's Notes:
  • Use a hand mixer for the sweet potato mixture for a smoother result. Just use a wooden spoon if you prefer a more rustic casserole with chunks of sweet potatoes.

Reviews

1

The only thing I changed was milk and egg due to lactose intolerance. Overall this is a great recipe and it's really good