Sweet Potato Crunch

I took a humble sweet potato crunch casserole to one of my first Friendsgiving dinners, where elaborate appetizers and fancy cheeses filled the potluck table. Naturally, my dish was the first to go.

The casserole, a staple Thanksgiving recipe for me while growing up, is pure winter comfort food: smooth, creamy sweet potatoes thickened with milk and eggs and jazzed up with crunchy coconut, all topped with a crisp nutty topping. This sweet potato crunch recipe is not a health food by any stretch, but it’s a nostalgic treat to serve at a holiday table or on an especially icy winter night.

Ingredients for Sweet Potato Crunch

• Sweet potatoes: Our recipe starts with cold, mashed sweet potatoes, so it’s a great way to use leftover roasted or steamed potatoes. The sweet potatoes (not yams!) should be plain, without added butter or milk since this recipe adds both.
• Sugar: Granulated white sugar sweetens our recipe for sweet potato crunch casserole. You can reduce the amount if you’re trying to cut back on sugar.
• Butter: Melted salted or unsalted butter enriches the sweet potatoes and helps bind the crunchy topping. You can even use nondairy butter as long as it can melt.
• Eggs: Adding beaten eggs bulks up the sweet potato mix, helping bind the ingredients together without making the casserole heavy.
• Milk: The sweet potato crunch recipe calls for whole milk, but use whatever milk you prefer: low-fat, nonfat or nondairy milk.
• Vanilla extract: We add a dash of vanilla extract to round out the sweet ingredients.
• Sweetened shredded coconut: Adding coconut to the potato mixture lends an exciting texture and tropical flavor, but you can omit it if you’d like.
• Topping: Use brown sugar, not granulated sugar, for the streusel topping. The heartier sugar has a rich molasses flavor and lends a crumblike texture to the topping. Mix it with chopped pecans, melted butter and all-purpose flour.

Directions

Step 1: Mix the casserole base

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Preheat to oven to 350°F. In a large bowl, beat the sweet potatoes, sugar, butter, eggs, milk and vanilla until light and fluffy.

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Stir in the coconut with a wooden spoon or spatula.

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Spoon the sweet potato mixture into a greased 2-1/2-quart baking dish.

Step 2: Make the topping

In a small bowl, mix the brown sugar, chopped pecans, melted butter and flour until well blended.

Step 3: Add the topping

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Sprinkle the topping evenly over the sweet potatoes.

Step 4: Bake the casserole

Bake, uncovered, for 35 to 40 minutes or until golden brown.

Editor’s Tip: Cover the casserole dish with aluminum foil if the topping is browning too quickly.

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Recipe Variations

• Skip the coconut: Don’t love coconut? You can leave it out. The sweet potato crunch casserole will be smooth, but the topping will still add crunch.
• Change the nuts: Replace the pecans in the topping with another nut, such as chopped walnuts, hazelnuts or slivered almonds.
• Go gluten-free: Swap in a gluten-free flour mix for the all-purpose flour.
• Reduce the sugar: Cut the added sugar in the potato mixture by half and use unsweetened coconut.
• Make it extra crunchy: Double the topping ingredients for an extra-thick, crispy topping.
• Swap the potato base: Replace some or all the sweet potatoes with cooked mashed butternut squash or pumpkin (even canned pumpkin).

How to Store Sweet Potato Crunch

Keep leftover sweet potato crunch in the refrigerator. Allow it to cool completely, then tightly cover the casserole dish with storage wrap or foil, or transfer the casserole to an airtight container.

How long does sweet potato crunch last?

Our recipe for sweet potato crunch casserole stays good in the fridge for up to five days. Over time the topping will soften as it absorbs liquid from the potatoes, but the casserole will still be safe (and delicious) to eat.

How do you reheat sweet potato crunch?

The quickest way to reheat this sweet potato crunch recipe is in the microwave, but the topping will be soft instead of crisped. Heat the casserole in the oven or toaster oven to get that crunch back. If the topping begins to darken (which is especially likely in the smaller toaster oven), cover the casserole with foil.

Can you make sweet potato crunch ahead of time?

Yes, this sweet potato crunch recipe is a great make-ahead side dish. You can prep the entire recipe as written through Step 3, then cover and refrigerate it for up to two days. Remove the casserole from the refrigerator 30 minutes before baking.

Sweet Potato Crunch Tips

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How do you make mashed sweet potatoes for sweet potato crunch?

You can cook sweet potatoes for mashing in several ways. First, prep the sweet potatoes: Scrub them, peel them, and cut away any bruises or green spots. Then, you have a few options:

You can microwave the whole or sliced potatoes in a heatproof dish with 1 inch of water in the bottom. Cook on high for several minutes until the potatoes are tender when pierced with a knife.

Or, you can steam the potatoes on the stovetop. Place a steamer in a pot, add 1 or 2 inches of water, add the cut-up sweet potatoes and cook until tender.

Finally, you could roast the potatoes. But don’t peel the potatoes. Wrap each sweet potato in foil and bake until completely tender, about 45 minutes, in a 400° oven. Allow the potatoes to cool, then slip off the skins.

However you cook the potatoes, mashing them is easy. Place the cooked, peeled potatoes in a large bowl and mash with a fork or potato masher until smooth.

Can you use canned sweet potatoes for sweet potato crunch?

You can use canned sweet potatoes in this sweet potato crunch recipe (and in any sweet potato casserole). Drain off any excess liquid and mash the canned potatoes. Use the same amount as you would fresh-cooked sweet potatoes.

What can you serve with sweet potato crunch?

Sweet potato crunch is a classic Thanksgiving casserole for a casual potluck or a traditional sit-down dinner complete with carved turkey. Include some healthy-ish vegetable sides, like roasted green beans or Brussels sprouts, and a fall salad. But there’s no rule that sweet potato crunch can come out only at Thanksgiving! It’s a delicious side with roast chicken, pot roast or stew, and it plays well with many vegetables, like broccoli or your favorite kale recipes.