Simple Sweet Potato Crunch

“A lightened-up Sweet Potato Crunch topped with a ginger-glazed pecan topping. A Thanksgiving side dish that is so easy to make and delicious that you’ll see it doesn’t need to be reserved for the holiday dinner only. You’ll want to make this all winter long!”

- The Delicious Spoon


key ingredient:


– sweet potatoes – unsweetened vanilla almond milk – egg – unsalted vegan butter – Maple Syrup – sea salt – vanilla extract Pecan Topping – pecan halves – unsalted vegan butter – maple syrup – cinnamon – ground ginger – sea salt


Simple Sweet Potato Crunch Recipe


10 Servings


Dinner, Side Dish

prep time

1 Hour 15 Minutes



1. Preheat oven to 400°F. Line a baking sheet with tin foil. Pierce the potatoes all over with a fork and place on a baking sheet. Bake for 50-60 minutes or until a fork can be inserted to the centre easily. Remove from the oven.


2. Lower oven temperature to 375°F. Let the potatoes cool for about 15 minutes. Then cut them in half and using a spoon scoop out the cooked sweet potato into a large bowl.


3. To the large bowl with the sweet potatoes add the almond milk, maple syrup, eggs, vanilla, sea salt and melted butter. Mash and mix well until sweet potato filling become smooth.


4. Place the sweet potato mash into the 3-quart casserole dish and smooth evenly across the bottom of the dish. Set aside.


5. In a medium bowl add pecans, maple syrup, melted butter, cinnamon, ginger and salt. Mix well till all the pecans are well coated.


6. Spoon the pecan mixture evenly over the sweet potato mash gently smoothing out the pecan layer. Cover casserole dish with tin foil and bake at 375°F for 15 minutes. Remove the foil and bake for another 15 minutes. Remove from oven and serve.


Visit The Delicious Spoon for more notes and tips for making the BEST Simple Sweet Potato Crunch!



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