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Sweet Potato Crunch with Maple Pecan Topping Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/sweet-potato-crunch-with-maple-pecan-topping-recipe/