Go Back
Golden-brown sweet potato crunch casserole with caramelized pecan topping and maple syrup glaze in white baking dish

Easy Sweet Potato Crunch Casserole Recipe (With Maple Glaze)

A holiday favorite that combines silky roasted sweet potatoes with a crunchy pecan streusel topping and maple glaze — a side dish so good it doubles as dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American / Holiday
Calories: 533
Ingredients Method Notes

Ingredients
  

  • 4 pounds sweet potatoes
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter melted
  • 1½ teaspoons ground cinnamon
  • ¼ cup heavy cream
  • ½ cup all-purpose flour
  • ¼ cup packed brown sugar
  • 1 cup pecans chopped and divided
  • 8 tablespoons cold butter divided
  • ½ cup maple syrup for glaze

Method
 

  1. Preheat oven to 400°F and line a baking sheet with foil. Roast sweet potatoes (slit lengthwise) for 60-90 minutes until soft and caramelized.
  2. Scoop cooled potato flesh into a bowl and mash smooth. Fold in maple syrup, vanilla, melted butter, cinnamon, and heavy cream until creamy.
  3. Spread sweet potato mixture into a buttered 2-3 quart baking dish.
  4. Reduce oven to 350°F. Combine flour, brown sugar, half the pecans, and 6 tablespoons cold cubed butter. Mix with fingers until crumbly.
  5. Sprinkle topping evenly over sweet potatoes. Bake 20-25 minutes until golden brown.
  6. Meanwhile, prepare glaze: melt remaining 2 tablespoons butter in a skillet, toast remaining pecans 2-3 minutes, then add maple syrup and simmer until slightly thickened. Drizzle over casserole before serving.

Notes

Substitute coconut cream and vegan butter for a dairy-free version. Adjust maple syrup to taste depending on potato sweetness. Assemble ahead and bake fresh for holidays.