Sweet Potato Crunch

by Meg
Two scoops of sweet potato crunch on a stack of small round white plates. Fork leaning on the edg of the plate with a blue and white striped cloth napkin in lower right corner.
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With Thanksgiving less than a month away, it’s time to start planning your menu. Sweet Potato Crunch is the perfect mix of creamy mashed sweet potatoes and a crunchy streusel topping. It’s sure to become a favorite fast.

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The holidays are quickly sneaking up on us which puts my brain in holiday food mode. Are you thinking about Thanksgiving dinner yet?

This sweet potato cruch is a delicious twist on a Thanksgiving classic. If you’re a lover of all things sweet potato, you are going to love this one.

Casserole dish of sweet potato crunch with a spoon lifting out a portion.

What Is Sweet Potato Crunch?

This delicious creation is an amped up version of a standard sweet potato casserole. I’m not hating on the marshmallow version but for me, I love some texture and this sweet potato crunch totally does it for me.

Sweet, creamy mashed sweet potatoes are layered with a crunchy streusel topping. The crunch comes from a few different ingredients to really create some great texture.

I have a feeling you’re going to love this one.

Scoop of sweet potato crunch on a stack of small white round plates with the casserole dish and jar of pecans in the background.

Ingredients for Sweet Potato Crunch

This sweet side dish doesn’t need too many ingredients or time to whip up. Here’s what you will need:

  • Sweet potatoes: You will need about 3 medium-ish sweet potatoes. Two pounds in all is what you will need.
  • Egg: This helps bind the mashed sweet potatoes and adds some richness.
  • Granulated sugar: Adds sweetness to the mashed sweet potato mixture. I didn’t add too much since the streusel topping brings the sweetness.
  • Vanilla extract: I like the combination of vanilla with the sweet potatoes. Kind of gives it a dessert vibe.
  • Butter: Goes into the sweet potato mash and the streusel topping.
  • Cinnamon: I like cinnamon in both elements of this dish to really bring home that warm, fall flavor.
  • Brown sugar: For the streusel. It provides a rich, molasses flavor that is so lovely with the sweet potatoes.
  • All-purpose flour: To make the crumbly topping.
  • Salt: You always want to add salt to something sweet. It helps balance out the sweetness.
  • Pecans: One element of crunch in the topping. You could also use walnuts if you prefer.
  • Rolled oats: The second crunch factor in the streusel topping. The oats add some delicious texture and heartiness to the dish.
Two scoops of sweet potato crunch on a stack of small white round plates. Cinnamon sticks in foreground and background. Fork leaning on plate.

How to Make Streusel

This streusel topping is super simple. Some start with cold, cubed butter but this recipe goes with the melted butter technique.

Mix all the dry ingredients in a large bowl. Drizzle in the melted butter and stir until it comes together and is crumbly.

You can use a spatula or clean hands to combine the topping. Once it’s mixed up, spread it over the mashed sweet potato mixture in an 8×8 baking pan (or 9×9) and bake until golden.

Hand lifting out a spoon with a scoop of sweet potato crunch out of the casserole dish.

More Thanksgiving Sides

Straight down shot of sweet potato crunch on a small white round plate. Fork with bite of sweet potatoes on it resting on the plate. Surrounded by cinnamon sticks.
Two scoops of sweet potato crunch on a stack of small round white plates. Fork leaning on the edg of the plate with a blue and white striped cloth napkin in lower right corner.
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Sweet Potato Crunch

Sweet Potato Crunch is the perfect mix of creamy mashed sweet potatoes and a crunchy streusel topping. It's sure to become a favorite fast.
Prep Time15 minutes
Active Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: sweet potato crunch
Yield: 8 servings
Author: Meghan Payne-Hensley

Ingredients

  • 2 pounds sweet potatoes (about 3 medium)
  • 1/4 cup butter
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 large egg

For the crunch topping:

  • 2/3 cup brown sugar
  • 1/4 cup flour
  • 2/3 cup chopped pecans
  • 2/3 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 Tablespoons butter, melted

Instructions

  • Spray an 8×8 or 9×9 pan with nonstick spray. Set aside. Preheat oven to 350 degrees F.
  • Peel sweet potatoes and dice into 1/2-inch chunks. Add to a large stock pot and cover with water. Bring potatoes to a boil and cook for 10 to 15 minutes, until fork tender. Drain potatoes
  • Return the potatoes to the stock pot and mash well. Stir in butter, granulated sugar, salt, cinnamon and egg. Spread into the prepared baking dish.
  • In a large bowl, stir together brown sugar, flour, pecans, rolled oats, salt and cinnamon. Drizzle in melted butter and stir until combined and crumbly. Spread over the mashed sweet potatoes. Bake for 20 to 25 minutes, until golden.

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