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Sweet Potato Crunch

Rated as 4.6 out of 5 Stars

"This is a fun and yummy dish for Thanksgiving. People who don't eat sweet potatoes usually love it!"
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1 h 30 m servings 315
Original recipe yields 10 servings


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  1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish.
  4. Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
  5. Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.

Nutrition Facts

Per Serving: 315 calories; 18.3 35.4 4.2 64 149 Full nutrition

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Read all reviews 5
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Definitely will make it again!!! I added a little over 1/2 cup real maple syrup instead of the white sugar and adjusted the milk to compensate

This made a tasty side dish, not too sweet and the addition of the pecans and coconut added a nice crunch.

We love this recipe and my men in law all love it. The only change I make is to omit the coconut. It's not overly sweet, our comfort food.

It was really good, not overly sweet. Very pretty too ;)

made this for Christmas dinner. It was super easy to make and everyone loved it, but you must love coconut. I thought it was a little too sweet, and when I make it again I will omit the white s...