Sweet potato crunch
A rich and creamy sweet potato casserole with a buttery crunch topping that works as a side dish or a mildly sweet dessert
- 4 pounds sweet potato.
- 2 Tablespoons maple syrup.
- 1 teaspoon vanilla.
- 1 Tablespoon butter melted
- 1 1/2 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1/2 cup 65g flour
- 1/4 cup 45g brown sugar
- 1 cup 100g pecans, chopped and divided.
- 1/2 cup maple syrup
- 8 Tablespoons cold butter divided.
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.
- 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 3-5 days or freeze for a month. 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.
Calories: 533kcal | Carbohydrates: 78g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 234mg | Potassium: 895mg | Fiber: 8g | Sugar: 32g | Vitamin A: 32642IU | Vitamin C: 6mg | Calcium: 124mg | Iron: 2mg