Maple Sweet Potato Crunch

Here is my favorite sweet potato crunch recipe, with a creamy sweet potato base topped with a crispy, buttery pecan and oat topping that’s perfect for any fall gathering.

This sweet potato crunch is always the first dish to disappear at our family dinners. I make it every Thanksgiving, and my kids ask for it year-round. There’s something so comforting about that perfect mix of smooth and crunchy textures in every bite.

What Kind of Sweet Potato Should I Use?

For this recipe, you’ll want to stick with orange-fleshed sweet potatoes like Beauregard or Jewel varieties, which you’ll find at most grocery stores. These have that classic sweet, creamy texture that works perfectly for casseroles and baked dishes. While you might see white or purple sweet potatoes at the store, the orange ones will give you the best flavor and color for this crunch recipe. When selecting your sweet potatoes, look for ones that feel firm and heavy for their size, without any soft spots or wrinkled skin.

Options for Substitutions

This sweet potato dish is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Sweet potatoes: You really want to stick with sweet potatoes for this recipe – they’re the star of the show and other root vegetables won’t give you the same creamy texture and natural sweetness.
• Heavy cream: If you don’t have heavy cream, you can use half-and-half or even whole milk, though the texture will be slightly less rich. For a dairy-free option, try canned coconut milk.
• Pecans: Walnuts or chopped almonds work great as substitutes. You could even use a mix of nuts for extra crunch and flavor.
• Brown sugar: White sugar mixed with a teaspoon of molasses works in a pinch, or you can use coconut sugar for a slightly different flavor profile.
• Maple syrup: Honey can replace the maple syrup, though it will change the flavor slightly. Use the same amount and expect a bit more floral sweetness.
• Butter: For dairy-free cooking, coconut oil or vegan butter work well. Just make sure to use the same cold/melted states as called for in the recipe.

Watch Out for These Mistakes While Baking

The biggest mistake when making sweet potato crunch is not cooking the sweet potatoes long enough – they should be fork-tender all the way through, otherwise you’ll end up with lumpy, uneven texture in your final dish.

Another common error is making your crumb topping too wet by using melted butter instead of cold butter, which won’t create those crispy, crunchy pieces you’re after – keep that butter cold and cut it into small cubes for the best results.

Don’t forget to taste your sweet potato mixture before adding the topping, as different sweet potatoes have varying levels of natural sweetness, so you might need to adjust the maple syrup accordingly.

Finally, resist the urge to overbake – once the topping is golden brown and the sweet potatoes are bubbling around the edges, it’s ready to come out of the oven.

What to Serve With Sweet Potato Crunch?

This sweet potato crunch is perfect alongside your Thanksgiving turkey and all the traditional fixings, but it’s also great any time you want a cozy side dish. The maple and pecan flavors pair beautifully with roasted chicken, pork tenderloin, or even a simple ham. I love serving it with green beans or a crisp fall salad to balance out all that sweet, nutty goodness. You could also make it the star of the show for brunch alongside some scrambled eggs and crispy bacon.

Storage Instructions

Keep Fresh: Sweet potato crunch tastes amazing the next day! Store it covered in the refrigerator for up to 4 days. The flavors actually get better as they meld together, and the crunch topping stays pretty crispy if you cover it loosely with foil.

Freeze: This casserole freezes really well for up to 3 months. I like to portion it into individual servings in freezer-safe containers, or you can freeze the whole dish wrapped tightly in plastic wrap and foil. It’s perfect for making ahead for holidays!

Reheat: Warm it up in a 350°F oven for about 15-20 minutes if it’s been in the fridge, or 25-30 minutes from frozen. Cover with foil if the topping starts getting too brown. You can also microwave individual portions for about 1-2 minutes, though the oven keeps that nice crunchy texture better.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3450-3750
• Protein: 28-34 g
• Fat: 170-190 g
• Carbohydrates: 470-520 g

Ingredients

For the sweet potato layer:

• 4 lb sweet potatoes
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp melted butter
• 1 1/2 tsp ground cinnamon
• 1/4 cup heavy whipping cream

For the pecan crumble topping:

• 1/2 cup all-purpose flour (65g)
• 1/4 cup packed brown sugar (45g)
• 1/2 cup chopped pecans (about 50g)
• 6 tbsp cold butter

For the maple pecan glaze:

• 1/2 cup maple syrup
• 1/2 cup chopped pecans (about 50g)
• 2 tbsp cold butter

Step 1: Bake the Sweet Potatoes

• 4 lb sweet potatoes

Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil.

Wash and clean the sweet potatoes, then use a sharp knife to cut a slit in each one.

Arrange the sweet potatoes on the prepared baking sheet and bake in the oven for 1 to 1.5 hours, or until they are cooked through and soft.

Once done, set aside to cool so they are easy to handle.

Step 2: Prepare the Sweet Potato Filling

• sweet potato flesh (from Step 1)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp melted butter
• 1 1/2 tsp ground cinnamon
• 1/4 cup heavy whipping cream

Reduce the oven temperature to 350°F (175°C).

Scoop the flesh out of the cooled sweet potatoes from Step 1 and place it in a deep bowl.

Mash the sweet potato with a fork or potato masher to your desired texture.

Add 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 tablespoon melted butter, 1 1/2 teaspoons ground cinnamon, and 1/4 cup heavy whipping cream.

Mix well, tasting the mixture to adjust sweetness if desired.

I like to go a bit light on the syrup at first and add more if the potatoes need it, depending on their natural sweetness.

Step 3: Assemble the Sweet Potato Casserole

• sweet potato mixture (from Step 2)

Transfer the sweet potato mixture from Step 2 to a 2-3 quart baking dish and level it with the back of a spoon to create an even surface.

Set aside while preparing the crumble topping.

Step 4: Make the Pecan Crumble Topping

• 6 tbsp cold butter
• 1/2 cup all-purpose flour (65g)
• 1/4 cup packed brown sugar (45g)
• 1/2 cup chopped pecans (about 50g)

Cut 6 tablespoons of cold butter into small cubes and place them on a plate.

In a separate bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, and 1/2 cup chopped pecans.

Add the cold butter cubes and mix with your fingers until a crumbly topping forms.

Sprinkle this topping evenly over the sweet potato mixture in the baking dish.

I like to keep the butter nice and cold—this helps create a crisp, golden finish on the topping.

Step 5: Bake the Casserole

• sweet potato casserole with topping (from Step 4)

Bake the assembled casserole in the oven at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and crisp.

Remove from the oven and set aside while you prepare the pecan maple sauce.

Step 6: Make the Maple Pecan Sauce

• 2 tbsp cold butter
• 1/2 cup chopped pecans (about 50g)
• 1/2 cup maple syrup

In a skillet, melt the remaining 2 tablespoons of cold butter over medium heat.

Add the remaining 1/2 cup chopped pecans and toast for a couple of minutes, stirring frequently until fragrant.

Pour in 1/2 cup maple syrup and mix well.

Allow the mixture to boil gently for a couple of minutes, then turn off the heat.

For an extra boost of nutty flavor, I sometimes let the pecans get a light golden brown before adding the syrup.

Step 7: Finish and Serve

Pour the warm maple pecan sauce from Step 6 evenly over the baked sweet potato casserole.

Serve immediately while the dish is hot and the topping is crisp.

Maple Sweet Potato Crunch

Delicious Maple Sweet Potato Crunch recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 37 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 52 minutes mins

Servings 4

Calories 3600 kcal

Ingredients

  

For the sweet potato layer:

• 4 lb sweet potatoes
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp melted butter
• 1 1/2 tsp ground cinnamon
• 1/4 cup heavy whipping cream

For the pecan crumble topping:

• 1/2 cup all-purpose flour (65g)
• 1/4 cup packed brown sugar (45g)
• 1/2 cup chopped pecans (about 50g)
• 6 tbsp cold butter

For the maple pecan glaze:

• 1/2 cup maple syrup
• 1/2 cup chopped pecans (about 50g)
• 2 tbsp cold butter

Instructions

 

• Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil. Wash and clean the sweet potatoes, then use a sharp knife to cut a slit in each one. Arrange the sweet potatoes on the prepared baking sheet and bake in the oven for 1 to 1.5 hours, or until they are cooked through and soft. Once done, set aside to cool so they are easy to handle.
• Reduce the oven temperature to 350°F (175°C). Scoop the flesh out of the cooled sweet potatoes from Step 1 and place it in a deep bowl. Mash the sweet potato with a fork or potato masher to your desired texture. Add 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 tablespoon melted butter, 1 1/2 teaspoons ground cinnamon, and 1/4 cup heavy whipping cream. Mix well, tasting the mixture to adjust sweetness if desired. I like to go a bit light on the syrup at first and add more if the potatoes need it, depending on their natural sweetness.
• Transfer the sweet potato mixture from Step 2 to a 2-3 quart baking dish and level it with the back of a spoon to create an even surface. Set aside while preparing the crumble topping.
• Cut 6 tablespoons of cold butter into small cubes and place them on a plate. In a separate bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, and 1/2 cup chopped pecans. Add the cold butter cubes and mix with your fingers until a crumbly topping forms. Sprinkle this topping evenly over the sweet potato mixture in the baking dish. I like to keep the butter nice and cold—this helps create a crisp, golden finish on the topping.
• Bake the assembled casserole in the oven at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and crisp. Remove from the oven and set aside while you prepare the pecan maple sauce.
• In a skillet, melt the remaining 2 tablespoons of cold butter over medium heat. Add the remaining 1/2 cup chopped pecans and toast for a couple of minutes, stirring frequently until fragrant. Pour in 1/2 cup maple syrup and mix well. Allow the mixture to boil gently for a couple of minutes, then turn off the heat. For an extra boost of nutty flavor, I sometimes let the pecans get a light golden brown before adding the syrup.
• Pour the warm maple pecan sauce from Step 6 evenly over the baked sweet potato casserole. Serve immediately while the dish is hot and the topping is crisp.