Sweet Potato Crunch with Pork Rind Topping

Sweet Potato Crunch with Pork Rind Topping

Prep Time:

45 min


8 servings


  • 4 Tbsp. butter, melted
  • 4 large sweet potatoes, peeled and cubed
  • 1/2 cup milk
  • 1 cup brown sugar, packed
  • 1 tsp. vanilla extract
  • 1/2 tsp. kosher salt
  • 2 large eggs
  • Topping:
  • southern recipe small batch apple cinnamon pork rinds, crushed
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 4 Tbsp. butter, melted
  • 1/4 tsp. kosher salt
  • 1 cup chopped pecans


For Sweet Potatoes: Add 1 3/4 lbs. peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For Filling: Preheat the oven to 350 °F. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For Topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the topping over the top of the sweet potatoes filling evenly. Add crushed pork rinds on top.

Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

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