Sweet Potato Crunch Casserole

Sweet potato side dish
  • 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
  1. Preheat oven to 375°F. Coat a 9×13-inch (or 2 quarts) casserole dish with cooking spray. Set aside.
  2. 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.
  3. Pour sweet potato mixture into prepared casserole dish. Bake 25-30 minutes.
  4. Prepare the crumble topping by mixing flour, chopped pecans, ⅓ cup melted butter, 1/2 teaspoon kosher salt, and brown sugar.
  5. 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.
  6. Remove from oven. Casserole must sit for 20-30 minutes to set before serving.