Sweet Potato Crunch

With a soft, bubbling inside, and a crunchy pecan outside, Sweet Potato Crunch is a wowing addition to any holiday or turkey dinner.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 12

Cook Time 30

Potato baking time 1

Total Time 1 42

Servings

Calories 416kcal

Cost $10

6 sweet potatoes
3 tablespoons butter
1 cup coconut milk I like the unsweet refrigerated kind, can use canned if you prefer. Nut milk or cow's milk works too.
2 eggs
1 teaspoon vanilla extract

Preheat oven to 400°
Pierce each potato several times with a paring knife.
Bake the potatoes for 1 hour, or until they are easily pierced with a fork. Remove from the oven and reduce the oven temperature to 350°.
Once the potatoes are cool to the touch, cut them in half lengthwise and scoop out all the flesh and place it in a mixing bowl.
Using a stand mixer and the wire whip attachment, whip the potatoes until they are mashed together. (a hand mixer works well too)
Add the butter, milk, and eggs, and whip again until they are light and fluffy.
Grease a 9x 13 casserole dish with butter or coconut oil spray. Place the potato mixture in the dish and spread evenly. Set aside.

Combine the pecans, brown sugar, and maple syrup in a small bowl, mix until well incorporated.
Spoon the topping evenly over the casserole. Bake at 350° for 30 minutes or until warmed throughout.

Make the recipe up through spreading the sweet potato mixture in the greased casserole dish.
Place a couple of layers of plastic wrap lightly, but directly, over the mixture. Then cover the dish with foil.
Place in the freezer for up to one month.
To reheat, let it thaw completely, make and add the topping, then bake as directed. It's a good idea to let the casserole come to room temperature before baking. To do this, allow it to sit out on the counter for 30 minutes prior to baking.

I typically use 6 medium sized potatoes or 4 very large potatoes. I’m not afraid to use extra as this is the bottom layer. More potatoes will make a thicker layer and make this go a little farther.
Cut potatoes right away after removing from the oven. This will help them cool faster. Cutting them lengthwise makes it easier to scoop out the flesh
If you want to lighten this up, you can use a coconut sugar as a less processed option in place of the brown sugar. Or use something such as Swerve brown for a sugar free (stevia based) option. There is still natural sugar from maple syrup in the recipe.