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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 12 minutes

Cook Time: 1 hour

Total Time: 1 hour 12 minutes

Servings: 10 Servings

Calories: 476 kcal per serving

Ingredients

3 - sweet potatoes
1 - egg
1 cup - sugar
¼ cup - evaporated milk
1 tbsp - unsalted butter
1 tsp - vanilla extract
1 tsp - cinnamon
⅓ cup - brown sugar
⅓ cup - all-purpose flour
1 ½ cups - pecans
½ cup - unsalted butter
marshmallows

Instructions

Preheat the oven to 350℉. Grease the baking dish with butter or nonstick cooking spray.
Remove the skin and thinly slice your sweet potatoes. Place them in the casserole dish.
Combine the egg, evaporated milk, sugar, melted butter and vanilla into a medium sized bowl to make the custard.
Pour the custard over the sweet potatoes, mixing it thoroughly to coat all the potatoes.
Sprinkle cinnamon over top of the potatoes and custard mixture.
Combine the crumble topping ingredients in a small bowl and sprinkle over the top of the covered potatoes.
Cover the dish with foil and bake for 55 mins.
Remove the casserole from oven and turn on broil or to the highest setting.
Cover the top with marshmallows and put back in the oven for 2-3 mins to allow the marshmallows to get nice and toasted.

Nutrition