Sweet Potato Crunch

Sweet Potato Crunch is a traditional Midwest recipe. This sweet potato casserole with canned yams and a pecan crunch topping is simple to make and is absolutely delicious!

Sweet Potato Crunch – a casserole recipe that is on nearly every table during the holiday season. You can always find this side dish on my table for Thanksgiving and Christmas.

My favorite part about this recipe is that it can be made ahead of time and cooked the next day. Plus, sweet potato casserole with yams uses canned yams or sweet potatoes so the time to cook and cool potatoes are eliminated! 

Ingredients

• 40 oz. can cut sweet potatoes or canned yams in light syrup, drained ✅
• 1/2 cup 2% milk
• 2 eggs, whisked
• 1/3 cup brown sugar
• 1/4 cup butter, softened
• 2 tsp. pumpkin pie spice ✅
• 1 tsp. vanilla ✅
• 1/2 tsp. salt
• 2 tbsp. butter, softened
• 1/2 cup crushed pecans or walnuts ✅
• 1/4 cup brown sugar

How to Make

1. Preheat oven to 350 degrees.
2. In a large bowl, combine drained sweet potatoes, milk, eggs, sugar, butter, pumpkin pie spice, and vanilla, and salt, mashing potatoes and stirring well.
3. Pour into an oven-safe dish, set aside.
4. In a small bowl, combine butter, pecans, and brown sugar until well blended.
5. Sprinkle pecan mixture over casserole.
6. Bake for 45 minutes, or until set.
7. Let sit 10 minutes. Serve hot.

In a large bowl, combine drained sweet potatoes or yams, milk, eggs, sugar, butter, pumpkin pie spice, and vanilla, and salt.

PRO TIP: The sweet potatoes need to be well-drained. I used a fine-mesh strainer and let them sit for at least 5 minutes to make sure all extra liquid was gone before mashing them for the sweet potato casserole.

Once all your ingredients are in the bowl, mash the sweet potatoes and stir well until all ingredients are combined. 

In a small bowl, combine butter, pecans, and sugar until well blended.

PRO TIP: You could swap the pecans for old-fashioned oats or marshmallows to make a sweet potato crunch no nuts or sweet potato crunch with marshmallows version. 

Slowly pour the mashed sweet potato mixture into your baking dish. Then, crumble on the pecan topping. 

Bake at 350 degrees for 45 minutes or until set. Let sit for about 10 minutes before serving to allow the dish to cool. Serve warm.

Expert Tips

• Preheating the Oven: Make sure to preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) as directed. This ensures that your casserole will cook evenly from the beginning.
• Use Fresh Sweet Potatoes: While the recipe calls for canned sweet potatoes, using fresh sweet potatoes that you boil and mash yourself can give the dish a richer flavor and smoother texture. Simply peel, boil, and mash the sweet potatoes before proceeding with the rest of the recipe.
• Mash Sweet Potatoes Well: To ensure a smooth and consistent texture, mash the sweet potatoes thoroughly. You can use a potato masher or a fork to achieve this. Avoid large lumps for a more uniform casserole.
• Consistency of Casserole Mixture: When combining the sweet potato mixture, ensure that all the ingredients are well incorporated. A consistent mixture ensures that every bite will have a balanced flavor.
• Adjust Sugar to Taste: Sweetness preferences vary, so you can adjust the amount of brown sugar in both the casserole mixture and the topping according to your taste.
• Even Topping Distribution: When sprinkling the pecan mixture over the casserole, aim for an even distribution. This will result in a balanced crunch and sweetness throughout the casserole.
• Check for Doneness: While the recipe suggests baking for 45 minutes, ovens can vary. Check the casserole’s doneness by inserting a toothpick or a knife into the center. If it comes out clean, the casserole is ready. If not, you may need to bake it a little longer.
• Rest Before Serving: Allowing the casserole to sit for about 10 minutes after removing it from the oven helps it set and makes it easier to slice and serve.
• Serve with a Twist: While the recipe is delicious as-is, you can add your own creative touch. Consider adding a sprinkle of cinnamon on top before serving or even a dollop of whipped cream for a touch of elegance.

FAQ

Storage Instructions

Refrigeration: If you have leftovers, store the canned yams recipe in an airtight container in the refrigerator. It’s best to consume the leftovers within 3-4 days to ensure freshness.

Reheating: To reheat individual portions, microwave them on a microwave-safe plate in 30-second intervals until warmed through. You can also reheat the entire casserole in the oven. Cover the casserole with aluminum foil to prevent excessive browning and heat in a preheated oven at 350°F (175°C) until warmed.

Can You Freeze Sweet Potato Crunch?

Yes, you can freeze canned sweet potato casserole, but it’s important to note that the texture of the topping might change slightly after freezing and thawing. Here’s how:

• Cool: Allow the sweet potato crunch to cool completely at room temperature.
• Wrap Tightly: Once cooled, tightly wrap the sweet potato crunch in plastic wrap or aluminum foil. Make sure it’s well-sealed to prevent freezer burn.
• Label: Write the freezing date on the package so you can keep track of how long it has been in the freezer.
• Freeze: Place the wrapped and packaged sweet potato crunch in the freezer. It’s best to use it within 2-3 months for the best quality.
• Thaw and Reheat: When you’re ready to enjoy the sweet potato crunch, remove it from the freezer and allow it to thaw in the refrigerator for several hours or overnight. Once thawed, you can reheat it in the oven to restore the crunchiness. Bake in a preheated oven at 350°F (175°C) until heated through and the topping is crispy again. Keep a close eye on it to prevent excessive browning.

Holiday Recipes

• Whole Beef Steak Tenderloin
• Maple Chicken Thighs
• Baked Pork Chops
• Honey Baked Ham with Brown Sugar Honey Glaze
• World’s Simplest Thanksgiving Turkey 

Thanksgiving Side-Dish Recipes

• Roasted Butternut Squash with Cranberries and Walnuts
• Butternut Squash Casserole with Pecans
• Cheesy Garlic Mashed Potatoes
• Easy Cornbread Stuffing
• Crockpot Green Bean Casserole
• Crockpot Cheesy Potatoes