Sweet Potato Cinnamon Crunch Casserole (Printable Version)
# What You Need:
→ Sweet Potato Base
01 -
4 large sweet potatoes (about 900 g), peeled and cubed
02 -
75 g unsalted butter, melted
03 -
100 g granulated sugar
04 -
2 large eggs, beaten
05 -
120 ml whole milk
06 -
1 tsp vanilla extract
07 -
1/2 tsp ground cinnamon
08 -
1/4 tsp salt
→ Cinnamon Crunch Topping
09 -
65 g all-purpose flour (or gluten-free flour blend)
10 -
100 g packed light brown sugar
11 -
50 g old-fashioned rolled oats (optional for extra crunch)
12 -
1 tsp ground cinnamon
13 -
1/4 tsp salt
14 -
75 g unsalted butter, melted
15 -
90 g chopped pecans
# Steps to Follow:
01 -
Preheat oven to 175°C (350°F). Grease a 23x33 cm (9x13-inch) baking dish.
02 -
Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and mash in a large bowl.
03 -
Add melted butter, sugar, eggs, milk, vanilla, cinnamon, and salt to the mashed sweet potatoes. Mix until smooth and creamy.
04 -
Spread the sweet potato mixture evenly in the prepared baking dish.
05 -
In a separate bowl, combine flour, brown sugar, oats (if using), cinnamon, and salt. Stir in melted butter until the mixture resembles coarse crumbs, then fold in the pecans.
06 -
Sprinkle the cinnamon crunch topping evenly over the sweet potato layer.
07 -
Bake for 35–40 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
08 -
Let cool slightly before serving.
# Additional Notes:
01 -
For extra flavor, add a pinch of nutmeg or ginger to the sweet potato base.
02 -
To make ahead, assemble the casserole (without baking), cover, and refrigerate up to 24 hours. Bake just before serving.
03 -
Swap pecans for walnuts or leave out nuts for a nut-free version.
04 -
Excellent alongside roast turkey, ham, or other holiday mains.