Description
A delightful casserole featuring sweet potatoes topped with a crunchy cinnamon layer, perfect for any occasion.
Ingredients
Scale
- 4 large sweet potatoes (about 900 g), peeled and cubed
- 75 g unsalted butter, melted
- 100 g granulated sugar
- 2 large eggs, beaten
- 120 ml whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 65 g all-purpose flour (or gluten-free flour blend)
- 100 g packed light brown sugar
- 50 g old-fashioned rolled oats (optional for extra crunch)
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 75 g unsalted butter, melted
- 90 g chopped pecans
Instructions
- Preheat oven to 175°C (350°F). Grease a 23×33 cm (9×13-inch) baking dish.
- Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and mash in a large bowl.
- Add melted butter, sugar, eggs, milk, vanilla, cinnamon, and salt to the mashed sweet potatoes. Mix until smooth and creamy.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a separate bowl, combine flour, brown sugar, oats (if using), cinnamon, and salt. Stir in melted butter until the mixture resembles coarse crumbs, then fold in the pecans.
- Sprinkle the cinnamon crunch topping evenly over the sweet potato layer.
- Bake for 35–40 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
- Let cool slightly before serving.
Notes
- For a gluten-free version, use gluten-free flour blend.
- Oats are optional but add a nice texture.
- This dish can be made ahead of time and warmed up before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 60 mg