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Sweet Potato Crunch Casserole

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A rich, creamy sweet potato base topped with a golden, buttery maple-pecan crunch. This version doubles the servings and adds a touch of spice and texture for a dish that walks the line between comforting side and indulgent dessert.

Ingredients

Scale

Sweet Potato Base:

8 pounds sweet potatoes, peeled and chopped

4 tablespoons maple syrup

2 teaspoons vanilla extract

2 tablespoons melted butter

3 teaspoons ground cinnamon

½ teaspoon ground nutmeg (flavor boost)

½ cup heavy cream

Pinch of salt

Crunch Topping:

1 cup all-purpose flour

½ cup brown sugar, packed

2 cups pecans, chopped (reserve ½ cup for topping after baking)

1 cup maple syrup

16 tablespoons (2 sticks) cold unsalted butter, diced

Optional: ½ cup rolled oats (for a rustic crunch)

Instructions

Preheat oven to 350°F (175°C). Grease a large 9×13 baking dish or two medium ones.

Boil or roast sweet potatoes until fork-tender (20–25 mins). Drain and mash until smooth.

Stir in maple syrup, vanilla, melted butter, cinnamon, nutmeg, cream, and salt. Blend well and spread into the prepared baking dish.

For the topping, mix flour, brown sugar, chopped pecans, and oats (if using) in a bowl. Cut in cold butter until crumbly. Drizzle in maple syrup and stir gently to form clusters.

Sprinkle topping evenly over the sweet potato base.

Bake uncovered for 45–50 minutes or until topping is golden brown and bubbling at the edges.

Let rest 10 minutes before serving. Top with reserved pecans for texture.

Nutrition

Find it online: https://thecomfortspoon.com/sweet-potato-crunch-casserole/