Sweet potato crunch recipe with way less refined sugar to use as a side dish or a desserts. Creamy mashed eggless sweet potato casserole with crunchy topping and drizzled with maple butter pecan sauce for a buttery sweet finish.
Simple to make, tastes great and looks fancy side dish for the holidays. Also try this butternut squash casserole for an earthy delicious side.
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❤️ Why You'll Love It
- Mildly sweet.
- Easy to make with a delicious buttery nutty pecan topping.
- Adult and kids approved sweet potato casserole.
Sweet potato crunch that is not overly loaded with refined sugar making it one of the best sweet potato side dishes for Thanksgiving dinner. In Egypt we are used to eat sweet potatoes as a snack or a dessert that is made much like this traditional pumpkin casserole.
In this recipe I depend mostly on the sweetness of the sweet potato itself, knowing that it might vary for each one we add maple syrup gradually and test for your liking.
Finishing the dish with a buttery, crunchy maple syrup is a must. You can make this syrup and serve on the side for those who want an extra kick or drizzle it over your whole casserole and serve.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient Notes and Substitutions
- Sweet potatoes: I am using 4 pounds of sweet potatoes enough to fill up a 2-3 quarts oven dish. I do not recommend using a larger dish as the sweet potato layer will be thin, but if this is how you like it then it is ok. Otherwise use more sweet potatoes. More on the types of the sweet potatoes in the FAQs section.
- Cinnamon and vanilla for flavoring the dish, you can also use a bit of nutmeg if you like.
- Heavy cream for extra richness, if you do not have heavy cream or want something lighter use milk.
- Flour, brown sugar and butter for the crunch layer.
- Maple syrup, try to use pure maple syrup as it is the best. If you do not have it in your area or if it is too expensive for you use honey instead. I recommend you use 1:1 ratio. Do not under any circumstances use the artificially flavored maple syrup, it does not play well in this dish.
- Pecans, chopping whole pecans is better than using ready chopped bags. I've tried this dish with walnuts and hazelnuts and it was so delicious. My bet is other nuts will work as well or even a nut combination you like.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Let's start by cooking the sweet potatoes. I personally, prefer to pop in the oven, cut a slit lengthwise and bake for about an hour to an hour and a half until they are super tender.
- When they have cooled down to room temperature, scoop up the flesh with a spoon. Place the sweet potato in a large bowl and mash with a fork to the desired texture.
- Add the cinnamon, vanilla extract, maple syrup, heavy cream and melted butter to the bowl. Mix everything together until combined
- Taste the mixtures so you can determine if you need more maple syrup or not. Spread the sweet potato mixture in a 2-3 quart baking dish and set aside.
- Now we will make the crunch topping. Cut the cold butter into little squares in a small bowl or plate. Add in the flour, brown sugar and half the pecan.
- Mix the ingredients well using your fingers to get a sandy mixture with some chunks.
- Spread the mixture evenly on top of the sweet potato and bake for 20 minutes or until the top browns.
- Just before serving melt the remaining butter, add the rest of the pecans and toast then pour in the maple syrup and cook on medium for 1-2 minutes. Take it off heat and pour over your dish then serve immediately. You can also pour the sauce in a sauce jug and serve on the side.
💡 Expert Tips
- I like using unsalted butter but you can use salted butter if you prefer.
- I highly recommend baking the sweet potato rather than boiling them. Baking intensifies the flavor and caramelize the sweet potato making it insanely tasty.
- Try browning the butter before mixing it with the nuts and the maple syrup for an extra special finish.
- While making the crunch topping, cutting the butter into small squares helps with mixing with other ingredients.
⌛ Make Ahead
- You can bake the sweet potato then refrigerate for up to 3-4 days or freeze for 2 months. To use let the sweet potato thaw in the fridge then proceed with the recipe.
- You can assemble the sweet potato layer, refrigerate for 2 days, take it out and proceed with the recipe.
- You might as well combine the topping and place in a container in the fridge until you are ready to bake.
- The butter and maple sauce can also be made ahead, placed in a container in the fridge.
🧺 Storage
Leftover sweet potato casserole can be refrigerated in an airtight container for up to 3-4 days. Freeze for longer storage.
💬 FAQs
There are many varieties of sweet potatoes sold in the stores here. Better use orange fleshed sweet potatoes. I like using Beauregards which is mostly sold under just sweet potatoes. Garnet is another good variety to use if you can find it. Jewels work as well but the final dish will have a lighter orange color.
Up until this point of my life, I've considered sweet potato to be a non-healthy food. Until I knew better, it is very rich in fiber, minerals and vitamins. It is considered a good source of B vitamins and vitamin C. It is also high in beta-carotene, an antioxidant which converts to vitamin A once consumed.
Sure you can, with proper sealing and freezing. Make the sweet potato layer then lay a sheet of plastic wrap directly over the top of the sweet potato to create sort of airtight seal. Cover with a lid and store in your freezer. It is not recommended to store for over a month as the quality of dairy begins to decline affecting the flavors.
When I was growing up, we would snack on sweet potatoes as is. My sweet mom would pop it in the oven, which is still my favorite way to cook sweet potato, and we would snack on it hot right out of the oven in cold winter days.
When I grew older, there was this famous traditional sweet potato casserole, where you mix mashed sweet potatoes with nuts and raisins, then top the whole thing with sweet bechamel sauce. Something very similar to the traditional pumpkin baked casserole.
So you see, sweet potatoes has always been kind of a dessert in the Middle East. Imagine the cultural shock I got when I first knew that guys here in the US, serve it as a side with their turkey in one of the most important family gatherings during the year😆. Do not get me wrong, I love the southern style sweet potato casserole, that classic one is a killer, but I can only eat it as a dessert, too sweet for my taste to be on the dinner table.
📣 Related Recipes
Enjoy this sweet potato casserole as a treat or a side to many main dishes, here are some of our favorites:
- Air fryer turkey breast is delicious and easy recipe that qualifies for any time of the year.
- Roast duck is another delicious and super easy meal for special occasions.
- Stuffed roast chicken like grandma used to make.
More Sides
- Green bean casserole with cream of chicken soup is one of our favorite ways to enjoy green beans. Tender green beans in a homemade creamy sauce and topped with crunchy fried onions. The perfect side for gatherings and holidays.
- Gouda mac and cheese is a delicious extra creamy twist to the classic mac and cheese recipe. A velvety comfort food recipe with a distinct smoky flavor that is sure to satisfy.
- Cheesy mashed potatoes recipe is the ultimate comfort side dish for your family meals specially during the holidays. A gooey side dish with velvety texture and smooth rich flavor.
- Crockpot Buffalo Chicken Mac and Cheese is the right answer when spicy comfort food craving hits.
🥣 Equipment
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Sweet potato crunch
Ingredients
- 4 pounds sweet potato.
- 2 Tablespoons maple syrup.
- 1 teaspoon vanilla.
- 1 Tablespoon butter melted
- 1 ½ teaspoon ground cinnamon
- ¼ cup heavy cream
Topping:
- ½ cup 65g flour
- ¼ cup 45g brown sugar
- 1 cup 100g pecans, chopped and divided.
- ½ cup maple syrup
- 8 Tablespoons cold butter divided.
Instructions
- Preheat oven to 400F, line a baking sheet with aluminum foil.
- Wash and clean the sweet potato, place them on the baking sheet.
- With a sharp knife cut a slit in each one and arrange on the baking sheet.
- Bake in the oven for 1 to 1 and a half hour until they are cooked and soft.
- Set aside to cool down so you can handle.
- Reduce oven to 350F.
- Scoop the sweet potato flesh out and place in a deep bowl. Mash with a fork or a potato masher to your desired texture.
- Add maple syrup, vanilla extract, melted butter, cinnamon and heavy cream.
- Mix everything well together and taste to make sure you do not need more maple syrup. This depends greatly on the sweetness of your sweet potato.
- Place the sweet potato mixture on a 2-3 quarts baking dish and level with the back of a spoon.
Make the crunch topping:
- Cut 6 tablespoons of cold butter into small squares and place on a plate.
- Add in flour, brown sugar and half the chopped pecans.
- Mix with your fingers until a crumble forms.
- Spread the topping evenly on top of the sweet potato.
- Bake in the oven for 20-25 minutes or until the top is golden brown.
Maple syrup sauce:
- In a skillet melt the remaining 2 tablespoons of butter.
- Add the remaining chopped pecan and toast for a couple of minutes.
- Pour maple syrup over and mix well.
- Let it boil for a couple of minutes then turn heat off.
- Pour the sauce over the baked casserole and serve immediately.
Video
Notes
- It is better to pick up same sized sweet potato so they cook evenly.
- I like using unsalted butter but you can use salted butter if you prefer.
- I highly recommend baking the sweet potato rather than boiling them. Baking intensifies the flavor and caramelize the sweet potato making it insanely tasty.
- Try browning the butter before mixing it with the nuts and the maple syrup for an extra special finish.
- While making the crunch topping, cutting the butter into small squares helps with mixing with other ingredients.
- You can add 2 cups of mini marshmallows before the crunch topping for an extra special dish.
- Another way to serve the sauce is by pouring it into a sauce jug and serve it on the side.
- Make ahead tips:
- You can bake the sweet potato then refrigerate for up to 3-4 days or freeze for 2 months. To use let the sweet potato thaw in the fridge then proceed with the recipe.
- You can assemble the sweet potato layer, refrigerate for 2 days, take it out and proceed with the recipe.
- You might as well combine the topping and place in a container in the fridge until you are ready to bake.
- The butter and maple sauce can also be made ahead, placed in a container in the fridge.
- To store:
- Leftover sweet potato casserole can be refrigerated in an airtight container for up to 3-4 days. Freeze for longer storage.
Nutrition
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First published Nov 1, 2017. Last updated Sep 14, 2023 with clear instructions, step by step instructions and readability.
Shirley
This sweet potato casserole,
looks easy, delicious and that
would be nice presentation. Easter is coming up. Can’t wait to make the SP Casserole.
Thank you
Amiraspantry ******