Sweet Potato Crunch Casserole Best Dishes

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Sweet Potato Crunch Casserole

"A Southern take on the traditional sweet potato casserole; a creamy sweet potato base covered liberally with a crunchy pecan praline topping. This dish is great even at room temperature."

Ingredients :

2 (29 ounce) cans sweet potatoes, drained and mashed
1 cup white sugar
1/2 cup butter, melted
1/2 cup milk
2 eggs
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Topping:
1 cup brown sugar
1 cup chopped pecans
1/3 cup butter, melted
1 cup all-purpose flour

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H20M

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.

Notes :

Use a hand mixer for the sweet potato mixture for a smoother result. Just use a wooden spoon if you prefer a more rustic casserole with chunks of sweet potatoes.

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