Sweet Potato Crunch
Indulge in the warm, comforting flavors of Sweet Potato Crunch, a delightful dish that perfectly marries creamy sweet potatoes with a luscious buttery pecan topping. This versatile recipe shines as a side at family gatherings or transforms into a mildly sweet dessert after dinner. With its enticing aroma and satisfying texture, it promises to become a favorite for both kids and adults alike. Easy to prepare and make ahead, this Sweet Potato Crunch is sure to impress your guests without demanding all your time in the kitchen.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 30 minutes
- Total Time: 0 hours
- Yield: Serves approximately 8 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 pounds sweet potatoes
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- 1½ teaspoons ground cinnamon
- ¼ cup coconut cream
- ½ cup flour
- ¼ cup brown sugar
- 1 cup chopped pecans (divided)
- ½ cup maple syrup (for topping)
- 8 tablespoons cold butter (for topping)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil and place the cleaned sweet potatoes on it, cutting slits in each.
- Bake for about 1 to 1.5 hours until soft, then let cool. Reduce the oven temperature to 350°F.
- Scoop out the sweet potato flesh into a bowl and mash until desired texture is achieved. Mix in maple syrup, vanilla, melted butter, cinnamon, and coconut cream.
- Transfer the mixture to a greased baking dish.
- In another bowl, combine flour, brown sugar, half of the pecans, and cold butter until crumbly; sprinkle over the sweet potato mixture.
- Bake at 350°F for about 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1/8 of dish (150g)
- Calories: 250
- Sugar: 12g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://cookingwitheliana.com/sweet-potato-crunch/