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Sweet Potato Crunch Casserole

4 medium-sized sweet potatoes, baked, peeled, mashed, and cooled completely
2 large eggs
¾ cup brown sugar
1 teaspoon vanilla extract
1 stick unsalted butter, melted
¼ cup buttermilk
1 teaspoon kosher salt
For topping:
1 cup brown sugar
⅓ cup unsalted butter, melted
⅓ cup all-purpose flour
1 cup finely chopped pecans
½ teaspoon kosher salt

Preheat oven to 375°F. Coat a 9×13-inch (or 2 quarts) casserole dish with cooking spray. Set aside.
Beat mashed sweet potatoes, ¾ cup brown sugar, eggs, vanilla extract, ½ cup melted butter, 1 teaspoon kosher salt, and buttermilk together until well combined.
Pour sweet potato mixture into prepared casserole dish. Bake 25-30 minutes.
Prepare the crumble topping by mixing flour, chopped pecans, ⅓ cup melted butter, 1/2 teaspoon kosher salt, and brown sugar.
Remove sweet potatoes from oven and cover with prepared topping. Return casserole to oven and bake for an additional 12-15 minutes or until topping is browned and crispy.
Remove from oven. Casserole must sit for 20-30 minutes to set before serving.