Sweet Potato Crunch with Maple Pecan Topping Recipe

Introduction

Sweet potato crunch is a comforting, cozy dessert that blends creamy mashed sweet potatoes with a crunchy, buttery pecan topping. Drizzled with a warm maple syrup sauce, it’s a perfect treat for fall gatherings or holiday dinners.

Ingredients

• 4 pounds sweet potatoes
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup heavy cream
• 1/2 cup (65g) flour
• 1/4 cup (45g) brown sugar
• 1 cup (100g) pecans, chopped and divided
• 1/2 cup maple syrup (for sauce)
• 8 tablespoons cold butter, divided

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with aluminum foil.
2. Step 2: Wash and clean the sweet potatoes, then place them on the baking sheet. Use a sharp knife to cut a slit in each sweet potato.
3. Step 3: Bake the sweet potatoes for 1 to 1 1/2 hours until they are cooked through and soft. Remove from the oven and set aside to cool enough to handle.
4. Step 4: Reduce the oven temperature to 350°F.
5. Step 5: Scoop the flesh out of the sweet potatoes into a large bowl. Mash with a fork or potato masher to your desired texture.
6. Step 6: Add 2 tablespoons maple syrup, vanilla extract, melted butter, cinnamon, and heavy cream to the mashed sweet potatoes. Mix well and adjust sweetness if needed.
7. Step 7: Transfer the sweet potato mixture to a 2-3 quart baking dish and smooth the top with the back of a spoon.
8. Step 8: For the crunch topping, cut 6 tablespoons cold butter into small squares and place them on a plate. In a separate bowl, combine flour, brown sugar, and half of the chopped pecans.
9. Step 9: Mix the butter into the dry ingredients using your fingers until a crumbly texture forms. Spread the topping evenly over the sweet potato layer.
10. Step 10: Bake for 20-25 minutes, or until the topping is golden brown.
11. Step 11: Meanwhile, prepare the maple syrup sauce. Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the remaining chopped pecans and toast for about 2 minutes.
12. Step 12: Pour 1/2 cup maple syrup into the skillet, stir well, and let the sauce boil for a couple of minutes. Remove from heat.
13. Step 13: Once the casserole is baked, pour the warm maple pecan sauce over it and serve immediately.

Tips & Variations

• Use freshly toasted pecans for the topping to enhance the nutty flavor and crunch.
• For a dairy-free version, substitute butter and heavy cream with coconut oil and coconut cream.
• Add a pinch of nutmeg or ground ginger to the sweet potato mixture for extra warmth and depth.
• If you prefer a smoother filling, pass the mashed sweet potatoes through a sieve before mixing.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep the topping crisp. The maple pecan sauce can be stored separately and gently reheated on the stove before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the sweet potato mixture and topping in advance and assemble just before baking. The maple pecan sauce is best made fresh but can be warmed gently before serving if prepared earlier.

What can I use instead of pecans?

Walnuts or almonds make excellent alternatives to pecans and still provide a nice crunch and flavor balance with the sweet potatoes.

Sweet Potato Crunch with Maple Pecan Topping Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

Sweet Potato Crunch is a comforting and flavorful baked casserole featuring tender mashed sweet potatoes sweetened with maple syrup and vanilla, topped with a crunchy pecan and brown sugar crumble. Finished with a warm maple pecan sauce, this dish is perfect as a delightful side or a sweet treat.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Base

• 4 pounds sweet potatoes
• 2 Tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 Tablespoon butter, melted
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup heavy cream

Crunch Topping

• 1/2 cup (65g) all-purpose flour
• 1/4 cup (45g) brown sugar
• 1 cup (100g) pecans, chopped and divided
• 8 Tablespoons cold butter, divided

Maple Pecan Sauce

• 1/2 cup maple syrup (use remaining maple syrup from base)
• 2 Tablespoons butter (remaining from total 8 Tablespoons)
• Remaining chopped pecans (from the 1 cup total)

Instructions

1. Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (204°C) and line a baking sheet with aluminum foil. Wash and clean the sweet potatoes thoroughly, then place them on the prepared baking sheet.
2. Slash and Bake Sweet Potatoes: Use a sharp knife to cut a slit in each sweet potato. Arrange them spaced apart on the baking sheet and bake for 1 to 1.5 hours, or until they are fully cooked and soft when pierced with a fork.
3. Cool and Scoop Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool until they are cool enough to handle. Reduce the oven temperature to 350°F (177°C). Cut the sweet potatoes open and scoop out the flesh into a deep bowl.
4. Mash and Flavor Sweet Potato Flesh: Mash the sweet potato flesh with a fork or potato masher to your preferred texture. Add 2 tablespoons of maple syrup, vanilla extract, melted butter, ground cinnamon, and heavy cream. Mix well and taste; add more maple syrup if desired depending on the sweetness of your potatoes.
5. Assemble Sweet Potato Mixture in Baking Dish: Transfer the mashed sweet potato mixture into a 2-3 quart baking dish, spreading it evenly with the back of a spoon.
6. Prepare Crunch Topping: Cut 6 tablespoons of cold butter into small cubes and place on a plate. In a separate bowl, combine the flour, brown sugar, and half of the chopped pecans. Add the cold butter cubes and use your fingers to mix until a crumbly topping forms.
7. Top and Bake: Evenly spread the crunch topping over the sweet potato mixture. Bake in the oven at 350°F (177°C) for 20-25 minutes, or until the topping is golden brown and crisp.
8. Make Maple Pecan Sauce: While the casserole bakes, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add the remaining chopped pecans and toast them for a couple of minutes until fragrant.
9. Add Maple Syrup and Simmer: Pour the remaining 1/2 cup maple syrup over the toasted pecans. Stir well and let the sauce boil gently for 2 minutes, then remove from heat.
10. Serve: Once the sweet potato crunch is baked, pour the warm maple pecan sauce over the casserole. Serve immediately for best flavor and texture.

Notes

• Adjust maple syrup quantity in the mashed sweet potatoes based on the natural sweetness of the sweet potatoes.
• Make sure the butter for the topping is cold to achieve the best crumble texture.
• You can prepare the maple pecan sauce just before serving to keep the crunch topping crisp.
• Leftovers can be refrigerated and reheated gently in the oven.
• Use fresh pecans for best flavor and crunch in both the topping and sauce.

Keywords: sweet potato crunch, baked sweet potato casserole, pecan topping, maple syrup sweet potatoes, Thanksgiving side dish, comfort food