Sweet Potato Crunch Casserole
No need to pre-cook and mash the potatoes. Just slice them and toss them in the casserole dish. They get tender as they bake in a buttery, sweet, orange sauce. The crunchy pecan streusel makes a perfect contrast with the soft sweet potatoes.
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Servings: 6 to 8 servings
Calories: 525kcal
Ingredients
- 3 pounds sweet potatoes
- 5 tablespoons butter
- ⅓ cup brown sugar
- ⅓ cup frozen orange juice thawed
- ½ teaspoon grated orange zest from half of an orange
- 1-½ teaspoon cinnamon
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Pecan streusel topping
- 5 tablespoons butter
- 1 cup chopped pecans
- 1 cup brown sugar
- ⅓ cup flour
- ⅓ cup oatmeal flakes
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F.
- Wash and peel the sweet potatoes then cut them into 1/2-inch cubes. Toss the sweet potatoes into a 9x13 inch baking dish.
- Melt the butter in a saucepan over medium heat. Add the brown sugar, concentrated orange juice, orange zest, cinnamon, cumin, and salt. Remove from heat and stir in the vanilla extract.
- Pour the orange juice mixture over the sweet potatoes and toss to coat all the potato cubes.
Make the pecan streusel topping:
- Melt the butter in a saucepan or in the microwave. Stir in the pecans, brown sugar, flour, oatmeal, and cinnamon. Spread the streusel topping over the sweet potatoes. Sprinkle with extra pecan halves.
- Bake for 35 to 45 minutes or until the sweet potatoes are tender. Cover with foil halfway through the baking time to prevent the streusel from browning too much.
Notes
- Use concentrated orange juice without re-constituting it.
- Cut the chunks of sweet potatoes in evenly sized pieces as best as possible so they bake evenly.
- Larger chunks of sweet potatoes will need to bake longer.
Video
Nutrition
Serving: 1 | Calories: 525kcal | Carbohydrates: 74g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 317mg | Fiber: 8g | Sugar: 42g