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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."
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1 h 20 m servings 489 cals
Original recipe yields 12 servings


  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
  2. 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.
  3. 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.
  4. 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.


  • Cook's 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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Read all reviews 5
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I made half of this recipe using three very large sweet potatoes (35 oz when they were cooked and peeled,) and it was outstanding! I'm in the process of baking it again right now. It's ridiculou...

This is my go-to Thanksgiving/Christmas recipe, & I have been making it for years. My only changes are to add 1/4 tsp nutmeg and up the cinnamon to a full tbs for personal taste. I also add a ri...

I didn't use sugar in potato part (just the topping) . My family LOVED IT! They want it to become our new traditional dish for all special occasions.

This a winner for me! I usually make casserole with pecan in the mixture of potatoes and top with marshmallows. The only change I made was add 1/2 cup of whipping cream to potato mixture. Make...

The only thing I changed was milk and egg due to lactose intolerance. Overall this is a great recipe and it's really good