Simple Sweet Potato Crunch

The Delicious Spoon

A lightened-up Sweet Potato Crunch topped with a ginger-glazed pecan topping. A 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.

- The Delicious Spoon


Key Ingredient

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.

Preheat 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.

Lower Temp & Cool

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.

Add & Mash

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

Add the Mash 

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