Perfect Sweet Potato Crunch Recipe for Easy Thanksgiving
A creamy sweet potato dish with a crunchy, caramelized pecan topping that feels like dessert but pairs perfectly with savory holiday classics.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cubed
- Unsalted butter, melted
- Brown sugar (light or dark)
- Whole milk (or almond milk/oat milk for dairy-free option)
- 2 large eggs, lightly beaten
- Vanilla extract
- Salt
- Chopped and toasted pecans
- All-purpose flour
- Cinnamon
Instructions
- Peel and cube the sweet potatoes, then boil them in a large pot of salted water for about 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
- In a large mixing bowl, mash the sweet potatoes until smooth. Add the melted butter, milk, beaten eggs, vanilla extract, and salt. Mix until well combined.
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate mixing bowl, combine the chopped pecans, brown sugar, flour, melted butter, and cinnamon. Stir until the mixture resembles coarse crumbs.
- Sprinkle the pecan mixture evenly over the sweet potato layer.
- Place the dish in the oven and bake for 25-30 minutes, or until the topping is golden and bubbling.
- Let the dish cool for about 10 minutes before serving.
Notes
[‘Toast the pecans lightly before mixing them into the topping for extra flavor.’, ‘Prepare the sweet potato mixture and topping separately a day in advance and assemble just before baking.’, ‘Cover the dish loosely with aluminum foil if the topping browns too quickly.’]
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 5
- Protein: 4
Keywords: Thanksgiving, Sweet Potato Crunch, Holiday Side Dish, Pecan Topping, Easy Recipe