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Two scoops of sweet potato crunch on a stack of small round white plates. Fork leaning on the edg of the plate with a blue and white striped cloth napkin in lower right corner.

Sweet Potato Crunch

Sweet Potato Crunch is the perfect mix of creamy mashed sweet potatoes and a crunchy streusel topping. It's sure to become a favorite fast.
Course Side Dish
Cuisine American
Keyword sweet potato crunch
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Author Meghan Payne-Hensley


  • 2 pounds sweet potatoes (about 3 medium)
  • 1/4 cup butter
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 large egg

For the crunch topping:

  • 2/3 cup brown sugar
  • 1/4 cup flour
  • 2/3 cup chopped pecans
  • 2/3 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 Tablespoons butter, melted


  • Spray an 8x8 or 9x9 pan with nonstick spray. Set aside. Preheat oven to 350 degrees F.
  • Peel sweet potatoes and dice into 1/2-inch chunks. Add to a large stock pot and cover with water. Bring potatoes to a boil and cook for 10 to 15 minutes, until fork tender. Drain potatoes
  • Return the potatoes to the stock pot and mash well. Stir in butter, granulated sugar, salt, cinnamon and egg. Spread into the prepared baking dish.
  • In a large bowl, stir together brown sugar, flour, pecans, rolled oats, salt and cinnamon. Drizzle in melted butter and stir until combined and crumbly. Spread over the mashed sweet potatoes. Bake for 20 to 25 minutes, until golden.