Sweet Potato Crunch
A warm and comforting side dish featuring tender sweet potatoes topped with a buttery crisp mixture, ideal for weeknight meals and holiday gatherings.
Ingredients
For the Sweet Potato Filling
- 4 cups Sweet potatoes, peeled and cut into even pieces
- 4 tablespoons Butter
- 1/2 cup Brown sugar or granulated sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg or warm baking spices, if desired
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1/4 cup Milk or cream, as needed for a smooth texture
For the Crunchy Topping
- 1 cup Rolled oats
- 1/2 cup Chopped pecans, walnuts, or a combination
- 1/2 cup Flour
- 1/2 cup Brown sugar
- 4 tablespoons Butter
- 1 pinch Cinnamon
- 1 pinch Salt
Instructions
Preparation
- Peel the sweet potatoes and cut them into evenly sized pieces.
- Place the sweet potatoes in a pot of salted water and simmer until tender.
- Drain thoroughly and allow the sweet potatoes to steam for a few minutes.
Making the Filling
- Mash the warm sweet potatoes with butter, sugar, cinnamon, nutmeg, vanilla, and salt until smooth.
- Add milk or cream as needed for texture.
Preparing the Topping
- Combine oats, nuts, flour, brown sugar, cinnamon, and salt.
- Cut in butter with fingers or pastry cutter until coarse crumbs form.
Assembly and Baking
- Spread sweet potato mixture in a greased baking dish.
- Sprinkle the crunchy topping evenly over the sweet potato mixture.
- Bake in a preheated oven until filling is hot and topping is crisp and lightly browned.
- Let the dish rest for several minutes before serving.
Notes
Serve warm with roasted meats or as a dessert with whipped cream or ice cream. Store leftovers in an airtight container for up to four days.