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Whipped Sweet Potato Casserole with a Pecan Praline Crunch topping baked in a white casserole dish.

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 minutes
Cook Time 30 minutes
Potato baking time 1 hour
Total Time 1 hour 42 minutes
Servings 8
Calories 416kcal
Cost $10


  • Rimmed baking sheet
  • Stand mixer or hand mixer


For the Potato Mixture

  • 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

Fort The Topping

  • 1 cup chopped pecans that means chop the pecans first, then measure.
  • ½ cup brown sugar
  • 2 tablespoons maple syrup


For the Potato Mixture

  • 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.

For the Topping

  • 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 Ahead Instructions

  • 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. 


Calories: 416kcal | Carbohydrates: 54g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 154mg | Potassium: 736mg | Fiber: 6g | Sugar: 24g | Vitamin A: 24245IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 3mg