Sweet Potato Crunch Casserole
Ingredients
- 4 medium-sized sweet potatoes, baked, peeled, mashed, and cooled completely
- 2 large eggs
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, melted
- ¼ cup buttermilk
- 1 teaspoon kosher salt
- For topping:
- 1 cup brown sugar
- ⅓ cup unsalted butter, melted
- ⅓ cup all-purpose flour
- 1 cup finely chopped pecans
- ½ teaspoon kosher salt
Preparation
- Preheat oven to 375°F. Coat a 9×13-inch (or 2 quarts) casserole dish with cooking spray. Set aside.
- Beat mashed sweet potatoes, ¾ cup brown sugar, eggs, vanilla extract, ½ cup melted butter, 1 teaspoon kosher salt, and buttermilk together until well combined.
- Pour sweet potato mixture into prepared casserole dish. Bake 25-30 minutes.
- Prepare the crumble topping by mixing flour, chopped pecans, ⅓ cup melted butter, 1/2 teaspoon kosher salt, and brown sugar.
- Remove sweet potatoes from oven and cover with prepared topping. Return casserole to oven and bake for an additional 12-15 minutes or until topping is browned and crispy.
- Remove from oven. Casserole must sit for 20-30 minutes to set before serving.
