Sweet Potato Crunch Recipe
Sweet Potato Crunch is a simple and delicious dessert made with creamy mashed sweet potatoes topped with a crunchy pecan crumble. Baked to golden perfection, this dish is a great addition to any meal, ready in about 50 minutes and perfect for serving 8 people.
Ingredients
- 4 medium sweet potatoes peeled and cubed
- 1/4 cup butter melted
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/4 cup flour or gluten-free flour for gluten-free option
- 1/4 cup butter melted (for topping)
- 1/4 cup brown sugar for topping
- 1/4 teaspoon cinnamon for topping
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cook the Sweet Potatoes:
- Boil the peeled and cubed sweet potatoes in a large pot of water for 15-20 minutes, until tender. Drain and mash them until smooth.
Prepare the Sweet Potato Base:
- In a mixing bowl, combine the mashed sweet potatoes, melted butter, brown sugar, cinnamon, and vanilla extract. Mix until smooth and well-combined.
Prepare the Crumble Topping:
- In a separate bowl, combine chopped pecans, flour, melted butter, brown sugar, and cinnamon. Stir until the mixture becomes crumbly.
Assemble the Dish:
- Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the crumble topping over the sweet potatoes.
Bake:
- Bake for 30-35 minutes, until the topping is golden brown and crispy.
Serve:
- Let it cool slightly before serving. Enjoy warm, optionally with whipped cream or marshmallows.
Notes
- Calories: 220 kcal
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Carbohydrates: 33g
- Fiber: 4g
- Sugar: 18g
- Protein: 3g
- Sodium: 120mg
- Potassium: 400mg
- Vitamin A: 180% DV
- Calcium: 4% DV
- Iron: 6% DV