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Sweet Potato Crunch Casserole with Homemade Streusel Top

Sweet Potato Crunch Casserole - featured image
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This Sweet Potato Crunch Casserole features a creamy sweet potato base topped with a golden, buttery streusel made from brown sugar and pecans. It’s a comforting, crowd-pleasing side dish perfect for holidays or cozy family dinners.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into chunks
  • 1/4 cup heavy cream (or whole milk)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 tsp salt
  • 3/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1 cup chopped pecans (or walnuts/sunflower seeds for nut-free)
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon (optional)

Instructions

  1. Peel and chop sweet potatoes into 2-inch chunks. Add to a large saucepan, cover with water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
  2. Transfer cooked sweet potatoes to a mixing bowl. Mash until smooth (or beat with an electric mixer for extra creaminess). Add heavy cream, melted butter, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg (if using), and salt. Mix until fully combined and silky.
  3. Grease a 9×13-inch baking dish with butter. Spread the sweet potato mixture evenly in the dish.
  4. In a separate bowl, combine flour, brown sugar, melted butter, chopped pecans, salt, and cinnamon. Stir until crumbly.
  5. Sprinkle streusel topping evenly over the sweet potato base.
  6. Preheat oven to 350°F. Bake uncovered for 30-35 minutes, or until the topping is golden brown and crisp, and the filling is set. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
  7. Let cool for at least 10 minutes before serving.

Notes

For gluten-free, use almond or oat flour in the streusel. For nut-free, substitute sunflower or pumpkin seeds, or use oats. Vegan adaptation: use flax eggs and plant-based butter. Roasting sweet potatoes instead of boiling adds deeper flavor. Filling and topping can be prepped ahead. Let casserole rest 10 minutes after baking for best texture.

Nutrition

Keywords: sweet potato casserole, streusel topping, holiday side dish, Thanksgiving, comfort food, pecan casserole, easy casserole, vegetarian, gluten-free option

Find it online: https://blipflavor.com/sweet-potato-crunch-casserole-recipe-easy-homemade-streusel-top/