Sweet Potato Crunch Casserole – Creamy, Buttery & Perfect for Thanksgiving

When the holidays roll around, there’s one dish that always makes its way to my table—Sweet Potato Crunch Casserole. It’s rich, creamy, and topped with the most irresistible buttery pecan crunch. This casserole straddles the line between side dish and dessert, which is probably why my family requests it year after year. Imagine silky mashed sweet potatoes baked until tender, then finished with a golden topping of toasted pecans, brown sugar, and a drizzle of warm maple butter. Just the thought makes me feel cozy inside.

In my kitchen, I like to keep traditions alive while adding a little personal touch. This recipe does just that. The sweet potatoes are naturally luscious and full of flavor, so I keep the added sugar modest, letting maple syrup bring out their warmth. The pecan crunch topping turns it into something special—crisp, buttery, and absolutely irresistible. It’s a dish that looks festive and feels indulgent but comes together simply. And trust me, this is one recipe you’ll want to pin for later because it works beautifully for Thanksgiving, Friendsgiving, and even Christmas dinners.

Why You’ll Love It

• Creamy and buttery with just the right sweetness—no sugar overload here.
• The pecan crunch topping adds a golden, nutty texture that feels indulgent.
• A versatile dish that can be served as a holiday side or a cozy dessert.
• Make-ahead friendly, saving you time during busy Thanksgiving prep.
• Uses simple pantry ingredients—sweet potatoes, pecans, maple syrup—nothing fancy required.
• Always a crowd-pleaser at the holiday table, from kids to grandparents.

Time Needed

• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 40 minutes
• Servings: 8

Ingredients

• 4 pounds sweet potatoes
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted
• 1 ½ teaspoons ground cinnamon
• ¼ cup heavy cream
• ½ cup all-purpose flour
• ¼ cup brown sugar
• 1 cup pecans, chopped (divided)
• 8 tablespoons cold butter, divided
• ½ cup maple syrup (for glaze)

Step-by-Step Instructions

1. Roast the sweet potatoes Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet, slit each one, and roast for 60–90 minutes until soft and caramelized. Cool slightly, then scoop out the flesh.
2. Prepare the base Mash sweet potatoes in a large bowl until smooth. Stir in maple syrup, vanilla, melted butter, cinnamon, and heavy cream. Adjust sweetness to taste, then spread into a 2–3 quart baking dish.
3. Make the crunch topping Cut 6 tablespoons cold butter into cubes. Mix with flour, brown sugar, and half the chopped pecans until crumbly. Sprinkle evenly over the sweet potato base.
4. Bake until golden Lower oven to 350°F and bake casserole for 20–25 minutes, until the topping is golden and crisp.
5. Finish with maple-pecan glaze In a skillet, melt remaining butter and toast the rest of the pecans. Add maple syrup, simmer for 1–2 minutes, then drizzle over the baked casserole. Serve warm.

Variations to Try

• Marshmallow Magic: Add a layer of mini marshmallows under the pecan topping for a gooey twist.
• Nutty Mix: Swap pecans for walnuts, hazelnuts, or a blend of your favorites.
• Coconut Bliss: Sprinkle sweetened coconut flakes into the topping for a toasty flavor.
• Spiced Holiday: Add nutmeg, ginger, or pumpkin spice to the sweet potato base for extra warmth.

Tips from Chef Emma

• Bake, don’t boil, the sweet potatoes—this caramelizes their natural sugars and deepens the flavor.
• Cutting butter into small cubes makes the topping crumbly and crisp.
• If you want extra flavor, brown the butter before mixing it into the glaze.
• Assemble the base and topping separately up to two days ahead, then bake fresh for best texture.

Nutrition Info per Serving

• Serving Size: 1 cup
• Calories: 533
• Carbohydrates: 78g
• Sugars: 32g
• Fat: 23g
• Protein: 6g
• Sodium: 234mg

Frequently Asked Questions

• Q: Can I make this casserole ahead of time?
  A: Yes! Roast the sweet potatoes or assemble the base up to 2 days ahead. Store in the fridge and add topping just before baking.
• Q: Can I freeze Sweet Potato Crunch?
  A: Definitely. The baked casserole freezes well for up to 2 months. Thaw overnight in the fridge and reheat before serving.
• Q: What nuts work best if I don’t have pecans?
  A: Walnuts, hazelnuts, or even almonds work beautifully for the crunch topping.
• Q: Is this dish more of a side or a dessert?
  A: That’s the fun part—it can be both! Some serve it next to turkey, while others enjoy it as a cozy, mildly sweet dessert.

Final Thoughts

This Sweet Potato Crunch Casserole brings together everything we love about the holidays—creamy sweet potatoes, buttery pecans, and a hint of maple sweetness. It’s festive, indulgent, and comforting all at once. Whether you serve it as a side dish or a dessert, it’s sure to become a family favorite. Save this recipe to your holiday board so you’ll always have it ready for your next Thanksgiving or cozy gathering!

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