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Irresistible Pioneer Woman Sweet Potato Crunch Casserole Recipe You Need to Try

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Learn how to make delicious Pioneer Woman Sweet Potato Crunch Casserole Recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 cups cooked sweet potatoes (about 3–4 medium sweet potatoes), mashed
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (whole milk preferred, but any milk works)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups mini marshmallows (optional, but oh-so-good!)
  • Topping:
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup chopped pecans (substitute walnuts if preferred)

If you’re like me, sometimes you don’t have everything on hand. I’ve swapped milk for buttermilk before, which adds a lovely tang, or used coconut sugar instead of white sugar for a deeper flavor. And for a gluten-free twist, almond flour can replace all-purpose flour in the topping, though the texture will be a bit different but still delicious.

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel and chop your sweet potatoes into chunks. Boil them in salted water until fork-tender, about 20 minutes. Drain well and mash until smooth. This step always reminds me of sitting beside Mama Lu, shelling peas and chatting about the day—patience and love in every motion.
  3. In a large mixing bowl, combine the mashed sweet potatoes with granulated sugar, melted butter, beaten eggs, vanilla extract, milk, cinnamon, nutmeg, and salt. Mix until everything is just combined; don’t overwork it or your casserole might turn dense.
  4. Pour the sweet potato mixture into your prepared baking dish, spreading it out evenly.
  5. If you’re using marshmallows, sprinkle them evenly over the top of the sweet potato layer. I remember the first time Mama Lu added marshmallows to her sweet potato dish—it was a game-changer that brought squeals of delight from the kids at the table.
  6. To make the crunch topping, in a separate bowl, mix together the flour, brown sugar, and chopped pecans.
  7. Cut in the cold butter pieces using a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the topping evenly over the marshmallows (or sweet potato layer if you skipped marshmallows).
  9. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and crisp. You’ll know it’s ready when the edges bubble slightly and the kitchen smells like a cozy fall afternoon on the porch.
  10. Let the casserole cool for about 10 minutes before serving. This pause helps the layers set just right—trust me, it’s worth the wait.

Find it online: https://claracooking.com/pioneer-woman-sweet-potato-crunch-casserole-recipe/