Sweet Potato Crunch

Sweet Potato Crunch

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"This is a fun and yummy dish for Thanksgiving. People who don't eat sweet potatoes usually love it!"
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1 h 30 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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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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  • Cook

  • Ready In

  1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish.
  4. Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
  5. Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.



This made a tasty side dish, not too sweet and the addition of the pecans and coconut added a nice crunch.

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