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Close up of a spoon serving some sweet potato crunch.
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5 from 3 votes

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
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dessert, Side Dish
Cuisine: American
Diet: Halal
Servings: 8
Calories: 533kcal
Author: Amira


  • 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