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
Table of Contents
How to Make
- Preheat oven to 350 degrees.
- In a large bowl, combine drained sweet potatoes, milk, eggs, sugar, butter, pumpkin pie spice, and vanilla, and salt, mashing potatoes and stirring well.
- Pour into an oven-safe dish, set aside.
- In a small bowl, combine butter, pecans, and brown sugar until well blended.
- Sprinkle pecan mixture over casserole.
- Bake for 45 minutes, or until set.
- 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
Absolutely! While the recipe calls for canned sweet potatoes, you can use fresh sweet potatoes. Boil, peel, and mash them until they are smooth before proceeding with the recipe.
Yes, you can make substitutions. For instance, if you need a dairy-free option, you can use a non-dairy milk and a plant-based butter substitute. If you’re looking to reduce sugar, you can use alternatives like stevia or maple syrup.
To prevent the pecans from burning, you can cover the casserole with aluminum foil for the first half of the baking time. Then, remove the foil for the remaining time to allow the topping to brown
Yes, you can prepare the casserole ahead of time and refrigerate it before baking. Cover it tightly and store it in the refrigerator. When you’re ready to bake, allow it to come to room temperature for a bit before placing it in the preheated oven.
If you enjoy the classic marshmallow topping, you can definitely add mini marshmallows on top of the casserole during the last few minutes of baking. Watch closely to prevent them from burning.
If you use a different size of baking dish, the cooking time may need to be adjusted. A larger dish may result in a thinner casserole that cooks faster, while a smaller dish may result in a thicker casserole that requires a bit more time.
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
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Sweet Potato Crunch Recipe
Ingredients
- 40 ounces can cut sweet potatoes in light syrup, drained ✅ may use canned yams
- 1/2 cup 2% milk
- 2 eggs, whisked
- 1/3 cup brown sugar
- 1/4 cup butter, softened
- 2 teaspoons pumpkin pie spice ✅
- 1 teaspoon vanilla ✅
- 1/2 teaspoon salt
Topping
- 2 tablespoon butter, softened
- 1/2 cup crushed pecans or walnuts ✅
- 1/4 cup brown sugar
Instructions
- Preheat the oven. Preheat oven to 350 degrees.
- Combine the casserole ingredients. In a large bowl, combine drained sweet potatoes, milk, eggs, sugar, butter, pumpkin pie spice, and vanilla, and salt, mashing potatoes and stirring well. Pour into an oven-safe 9×9 inch dish or pan, set aside.40 ounces can cut sweet potatoes in light syrup, drained, 1/2 cup 2% milk, 2 eggs, whisked, 1/3 cup brown sugar, 1/4 cup butter, softened, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla, 1/2 teaspoon salt
- Combine the topping ingredients. In a small bowl, combine butter, pecans, and sugar until well blended. Sprinkle pecan mixture over casserole.2 tablespoon butter, softened, 1/2 cup crushed pecans or walnuts, 1/4 cup brown sugar
- ⭐️Bake. Bake for 45 minutes, or until set. Let sit for 10 minutes. Serve hot.
Video
Notes
Nutrition
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Karen Robinson says
What size baking dish do you use.
Jodi Danen, RDN says
Great question! I used a 9 x 9-inch pan. I’ll update the instructions with this as well. Thanks for asking!
MJ says
Can you use fresh sweet potato instead of canned?
Jodi Danen, RDN says
You sure can! I’d love to hear how it works for you!
Kimmy says
Doubled the topping, but made it at least 4 times!
Tiffany says
Can this be made the day before and stored 8n fridge till ready to cook next day?
Jodi Danen, RDN says
Hi Tiffany, yes you can totally make it the day before. I’d just keep the nut mixture stored separately until baking to make sure the nuts stay crunchy and don’t get soggy. I’d love to hear what you think!
Tracy says
Awesome
Nancy says
This was amazing and my family ate it all!
Kitty Sharp says
Can you freeze this?
Jodi Danen, RDN says
Hi Kitty! You can freeze this, however, the nuts will not be quite as crunchy upon rewarming (but still yummy!). Hope that helps!
Deborah says
I have a friend of the family that hates the yam casserole with syrup and marshmallows but totally loves this recipe!
It is absolutely yummy.
Pam Howell says
I love this, but I did add almost a whole bag of coconut! It was delish!
Jane Zimmermann says
Do you have any recommendations to make this in a crockpot?
Jodi Danen, RDN says
Hi Jane, I have to start by saying I have not tried it in a crockpot yet, but if I were to I would cook the sweet potato mixture separately then add the topping before serving. I’d roast the nuts to get a similar crunch as you would by cooking the casserole in the oven. I’d love to hear if you try it this way.
Linda Primmer says
Looks and sounds yummy. I love candied yams. Adding the crunch sounds wonderful. Thanks for sharing at Love Your Creativity.
Pam says
This looks so good! I like the idea of using canned sweet potatoes! I’ll be featuring it tomorrow at the TFT party. 🙂
Misty says
Canned yams make it easier but if you have the time using fresh takes it to a whole different level.
Niki says
Do you cover this with foil while baking or leave it uncovered?
Jodi Danen, RDN says
I left it uncovered. I hope you enjoy!
Melinda says
I’m going to make this next week. I’m sure it isn’t as good with oatmeal. But I want to try it because our daughter can’t have nuts. Will we be disappointed?
Jodi Danen, RDN says
I think the oats would be yummy as well! You can also use mini marshmallows for a different twist!
Melissa says
Hello! Should I double the recipe if we have 10 adults for dinner? Would I use a 9×13 pan then.?
Jodi Danen, RDN says
Hi Melissa! Yes, you can go ahead and double the recipe and use the larger pan. I hope you enjoy it!
Lisa says
Hi. I’d love to make this but my nephew is allergic to nuts. Can you make the topping without the nuts?
Jodi Danen, RDN says
Hi Lisa! You could swap the nuts for oats or skip the topping portion of the recipe and add mini marshmallows on top. I’d love to hear what you choose and how it turns out for you!