Sweet Potato Crunch Casserole

It’s that time of year again… One of our family favorites for all our holidays and super simple to prepare too! You can make gluten free too!! Need a scrumptious side dish for your turkey or ham? This is it… almost like dessert with a crunchy topping and nutritious as well.

Sweet Potato Crunch Casserole

Yield: 8 – 10 servings

Ingredients:

3 1/2 cups sweet potatoes, ~ 4 medium potatoes (canned sweet potatoes can also be used)
1/2 granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup low fat milk
Butter for greasing pan

Topping:

1/2 cup brown sugar, packed
1/3 cup flour, gluten-free can be substituted
1/4 cup melted butter
1 cup pecans, chopped

Equipment needed:

Chef knife
Cutting board
2-quart sauce pan with lid
Liquid and dry measuring cups
Measuring spoons
Fork or small wire whisk
Stand up mixer or hand mixer
Small mixing bowl
2-quart casserole dish with cover
Rubber spatula

Creamy sweet potatoes with a crunchy pecan topping is the best side dish for any holiday gathering. Who would think that 10 ingredients could make this luscious dish? So simple to prepare, any amateur cook can make it quickly too! This casserole can be made ahead and baked off right before serving as well… making your holiday meal prep easier too!

Preheat oven to 325 F.

First step is to get the sweet potatoes ready for cooking!

1) Peel the sweet potatoes and chop into 1 – 2 inch cubes. Place them in a 2-quart saucepan and barely cover with water. Bring to a boil and reduce to a simmer until potatoes are fork tender, about 12 - 15 minutes.

** If using canned sweet potatoes, drain them well and skip the cooking…

This casserole combines sweet potatoes, milk and eggs to create a lovely creamy result. Sugar and vanilla add a desert-like aspect too. I am all about efficiency in food preparation, so while the potatoes are cooking you have a couple things to do.

2) Add the eggs and vanilla to the measured milk and blend well. Also, butter the casserole dish and set aside.

Next step…

3) After draining the sweet potatoes, place them in the stand-up mixer bowl or a medium mixing bowl. Add granulated sugar and blend well until smooth. Mixing these will help to cool the potato mixture as well.

4) Add the milk/egg mixture to the cooled potato mixture and continue to mix until smooth. Make sure the potatoes are not hot as the milk/eggs may curdle if too warm.

5) After blended into a smooth mixture, place this wonderful smelling mixture into the buttered casserole dish and using a rubber spatula, level and spread evenly.

I think the best part of this dish is the streusel crunchy topping!

6) Combine the brown sugar, flour, and nuts in a small mixing bowl. I often use gluten-free flour too when my daughter comes for the holidays. Pour melted butter on top and toss with a fork until all the flour and sugar are moistened.

7) Crumble the topping on the surface of the sweet potatoes and spread to coat. Cover and bake in a 325 F oven for 40 - 45 minutes. (Remove the cover for the last 10 minutes of baking.)

** I have often baked it in a 350 F oven too with other items, but reduce the time to 35 - 40 minutes. Sweet potatoes will start to bubble up around the edges and the topping will be golden brown when finished baking. The aroma will be AMAZING too!!

**Remember to add ~10 – 15 minutes to baking time if casserole was pre-made and stored in the refrigerator too.

Doesn’t it look and smell fabulous? Go ahead and dish it up with your turkey or ham… or whatever meat/fish you choose … or eat it alone! Enjoy!!