Creamy, warmly spiced sweet potatoes crowned with a buttery pecan crunch is my idea of holiday comfort. This Sweet Potato Crunch bakes up golden and fragrant, a side that eats like dessert yet pairs beautifully with turkey, ham, or roast chicken.
Why You’ll Love This Sweet Potato Crunch
- Silky-smooth sweet potato base with a crisp, caramelized pecan topping.
- Make-ahead friendly for stress-free holidays.
- Simple pantry ingredients with easy swaps for dietary needs.
- Perfect balance of cozy spices, sweetness, and texture.
- Works as a festive side or a not-too-sweet dessert.
Sweet Potato Crunch Ingredients & Substitutions
- Sweet potatoes: About 3 lb, peeled and cubed. Canned sweet potatoes work in a pinch, drained well.
- Unsalted butter: 1/3 cup, melted. Swap coconut oil or vegan butter for dairy-free.
- Milk: 1/2 cup whole milk or evaporated milk. Use canned coconut milk or oat milk for dairy-free.
- Brown sugar: 1/3 cup for the base, 1/2 cup for the topping. Adjust to taste or use coconut sugar.
- Maple syrup: 1/4 cup for depth and moisture. Honey works too.
- Eggs: 2 large, lightly beaten for structure. Egg-free: use 2 tbsp ground flax mixed with 5 tbsp water, or 2 tbsp cornstarch whisked into the milk.
- Vanilla extract: 1 tsp.
- Warm spices: 1 tsp cinnamon, 1/4 tsp nutmeg. Optional pinch of ginger.
- Salt: 1/2 tsp fine sea salt to balance sweetness.
- Pecans: 3/4 cup chopped. Swap walnuts. Nut-free: use a mix of oats and pumpkin seeds.
- Flour: 1/2 cup all-purpose in the topping. Gluten-free: use almond flour, oat flour, or a 1:1 GF blend.
- More butter for topping: 1/3 cup, melted. Coconut oil works here too.
- Optional add-ins: 1/3 cup old-fashioned oats or 1/2 cup unsweetened shredded coconut for extra crunch.
Step-by-Step Instructions to Make Sweet Potato Crunch
Prep and Cook the Sweet Potatoes
Heat oven to 350°F. Grease a 9×13 inch baking dish. Boil peeled, cubed sweet potatoes in salted water until very tender, 12 to 15 minutes. Drain well, then return to the pot and let steam off for 2 minutes to dry. For deeper flavor you can roast whole sweet potatoes at 400°F until tender, 45 to 60 minutes, then scoop out the flesh.
Make the Silky Base
Mash the sweet potatoes until smooth. Stir in melted butter, milk, brown sugar, maple syrup, eggs, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness and salt to your preference. Spread the mixture evenly in the prepared baking dish.
Mix the Pecan Streusel
In a bowl, combine chopped pecans, brown sugar, flour, cinnamon, a pinch of salt, and melted butter. Stir until clumpy and evenly moistened. If using oats or coconut, fold them in now.
Assemble
Sprinkle the streusel evenly over the sweet potato base, covering to the edges for maximum crunch.
Bake
Bake at 350°F for 28 to 35 minutes, until the topping is crisp and lightly caramelized and the edges of the casserole are bubbling.
Rest and Serve
Let cool for 10 minutes to set. Serve warm as a side or finish with a dollop of whipped cream for dessert.
Tips for Success
- Dry the potatoes: After draining, let them steam dry so the base does not turn watery.
- Smooth mash: Use a potato masher or ricer. Avoid overmixing with a mixer which can make it gluey.
- Balance sweetness: Start with the listed sugars, then taste. Add a splash of lemon juice if you want a brighter finish.
- Crunch control: Chop pecans medium-fine so every bite gets topping without large pieces burning.
- Golden top: If the top is not toasty by the end, broil for 60 to 90 seconds, watching closely.
Variations of Sweet Potato Crunch
- Marshmallow Dream: Bake for 20 minutes, add mini marshmallows, then broil briefly to toast.
- Bourbon Pecan: Stir 1 to 2 tbsp bourbon into the base for a cozy, oaky note.
- Orange Spice: Add 1 tsp orange zest and a pinch of clove to the base.
- Savory-Sweet: Reduce sugars slightly and add 1 tbsp chopped fresh rosemary plus a sprinkle of flaky salt on top.
- Vegan & Gluten-Free: Use coconut milk, vegan butter, flax eggs, and almond or oat flour.
Serving Suggestions: What to Pair with Sweet Potato Crunch
- Roast turkey, glazed ham, pork tenderloin, or rotisserie chicken.
- Garlicky green beans, roasted Brussels sprouts, or a crisp apple salad.
- Cranberry sauce or spiced orange compote to cut the richness.
- For dessert mode: a spoon of whipped cream, vanilla ice cream, or Greek yogurt.
Storage & Reheating Instructions
- Refrigerate: Cool, cover, and chill up to 4 days.
- Reheat: Bake covered at 325°F for 15 to 20 minutes, then uncover for 5 minutes to re-crisp. Single portions reheat well in the microwave, then finish under the broiler to crisp the top.
- Freeze: Assemble unbaked without the topping and freeze up to 2 months. Thaw overnight, add topping, and bake. Or freeze baked leftovers for up to 2 months and reheat covered at 325°F.
Memories Made Around the Table
This dish started as my grandmother’s way to use extra sweet potatoes, and it became the star of our holiday buffet. Someone always sneaks a corner of the crispy topping before dinner is served.
FAQs
Can I use canned sweet potatoes? Yes. Drain them well and pat dry. Use about 6 to 7 cups, then proceed with the recipe. Reduce added sugar slightly since canned varieties can be sweeter.
How do I make this nut-free? Replace pecans with a mix of oats, pumpkin seeds, and a little extra flour. The texture stays crunchy without nuts.
Can I make it ahead? Assemble the base, cover, and refrigerate for up to 2 days. Mix the topping and refrigerate separately. Top and bake just before serving.
Why is my topping soggy? Too much steam will soften it. Let the base cool for 5 minutes before topping, bake uncovered, and finish under the broiler briefly if needed.
Can I cut the sugar? Absolutely. Reduce each sweetener by 25 to 30 percent. The spices and vanilla will keep the flavor warm and balanced.
Final Thoughts
Sweet Potato Crunch brings cozy, reliable magic to the table with minimal effort. Make it once and it will become a tradition, no matter the season.
Sweet Potato Crunch with Pecan Streusel Topping
Equipment
- 1 9x13 inch baking dish
- 1 Large Pot
- 1 Potato masher or ricer
- 1 Mixing Bowl
- 1 Whisk (optional)
- 1 Broiler (optional, to toast topping)
Ingredients
Sweet Potato Base
- 3 lb sweet potatoes peeled and cubed
- 0.33 cup unsalted butter melted
- 0.5 cup milk whole or evaporated
- 0.33 cup brown sugar for base
- 0.25 cup maple syrup
- 2 eggs large, lightly beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.5 tsp fine sea salt
Pecan Streusel Topping
- 0.75 cup pecans chopped
- 0.5 cup brown sugar for topping
- 0.5 cup all-purpose flour
- ground cinnamon to taste
- pinch of fine sea salt
- 0.33 cup unsalted butter melted, for topping
Optional Add-Ins
- 0.33 cup old-fashioned oats
- 0.5 cup unsweetened shredded coconut
Instructions
Prep and Cook the Sweet Potatoes
- Heat oven to 3506F. Grease a 9x13-inch baking dish. Boil peeled, cubed sweet potatoes in salted water until very tender, 12 to 15 minutes. Drain well, then return to the pot and let steam off for 2 minutes to dry. (Option: roast whole at 4006F until tender, 45 to 60 minutes, then scoop out the flesh.)
Make the Silky Base
- Mash the sweet potatoes until smooth. Stir in melted butter, milk, brown sugar, maple syrup, eggs, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness and salt. Spread the mixture evenly in the prepared baking dish.
Mix the Pecan Streusel
- In a bowl, combine chopped pecans, brown sugar, flour, a pinch of cinnamon, a pinch of salt, and melted butter. Stir until clumpy and evenly moistened. If using oats or coconut, fold them in now.
Assemble
- Sprinkle the streusel evenly over the sweet potato base, covering to the edges for maximum crunch.
Bake
- Bake at 3506F for 28 to 35 minutes, until the topping is crisp and lightly caramelized and the edges are bubbling.
Rest and Serve
- Let cool for 10 minutes to set. Serve warm as a side or add a dollop of whipped cream for dessert.