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Sweet Potato Crunch Casserole
This Sweet Potato Crunch Casserole is a yummy twist on the Thanksgiving classic. It’s sweet yet savory, and has a pecan crunch topping. It’s a great make-ahead side for the holidays. The creamy, spiced, sweet potato base provides a smooth contrast to the crunchy, buttery, caramelized praline pecan topping.
Ingredients
Crumble Topping
Instructions
- Step 1
Preheat the oven to 350℉. Grease the baking dish with butter or nonstick cooking spray.
- Step 2
Remove the skin and thinly slice your sweet potatoes. Place them in the casserole dish.
- Step 3
Combine the egg, evaporated milk, sugar, melted butter and vanilla into a medium sized bowl to make the custard.
- Step 4
Pour the custard over the sweet potatoes, mixing it thoroughly to coat all the potatoes.
- Step 5
Sprinkle cinnamon over top of the potatoes and custard mixture.
- Step 6
Combine the crumble topping ingredients in a small bowl and sprinkle over the top of the covered potatoes.
- Step 7
Cover the dish with foil and bake for 55 mins.
- Step 8
Remove the casserole from oven and turn on broil or to the highest setting.
- Step 9
Cover the top with marshmallows and put back in the oven for 2-3 mins to allow the marshmallows to get nice and toasted.
Tips & Tricks
Per serving
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