Sweet Potato Crunch Casserole recipe

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Ingredients

2 (29 ounce) cans sweet potatoes, drained and mashed
1 cup white sugar
½ cup butter, melted
½ cup milk
2 eggs
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup brown sugar
1 cup chopped pecans
⅓ cup butter, melted
1 cup all-purpose flour

Nutrition Info

489.3 calories
carbohydrate: 73.1 g
cholesterol: 65.7 mg
fat: 20.7 g
fiber: 3.6 g
protein: 5.7 g
saturatedFat: 9.1 g
servingSize: -
sodium: 377.5 mg
sugar: 42.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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.

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