Sweet Potato Casserole with Streusel Topping

Large casserole dish of sweet potato casserole with pecan crumb topping.

5 from 3 votes

Sweet Potato Casserole with Streusel Topping

A classic recipe for sweet potato casserole that features a pecan crumb topping for a family favorite. A great way to add color and a delicious starchy root vegetable to the Thanksgiving table for an unforgettable meal. See all of the options below to customize this recipe using various swaps.

Prep Time25

Cook Time1 10

Total Time1 35

Course: Side Dish, Side Dishes & Snacks

Cuisine: American

Servings: Servings

Calories: 536kcal

Author: Julia

Equipment

Large Baking Dish

Ingredients

Sweet Potato Filling:

5 lbs sweet potatoes peeled and chopped*
1 (15-oz) can full-fat coconut milk or half & half**
½ cup pure maple syrup or brown sugar***
2 large eggs beaten
2 tsp pure vanilla extract
1 tsp sea salt
1 tsp ground cinnamon

Streusel Topping:

2/3 cup coconut sugar or brown sugar
1 cup gluten-free all-purpose flour or regular all-purpose flour
12 Tbsp coconut oil or unsalted butter melted****
1.5 cups raw pecans chopped
1 tsp ground cinnamon
3/4 tsp sea salt

Instructions

Cook the Sweet Potatoes:

Cook the sweet potatoes using your preferred method. I boil them on the stove top. To do so, peel the potatoes and chop them into 1.5 to 2-inch thick rounds. Transfer the chopped sweet potatoes to a large pot and fill it with water so that the potatoes are fully covered.
Bring the pot to a full boil on the stove top and boil the potatoes for 20 minutes, or until they are fork tender.
Drain the sweet potatoes into a colander and set the cooked sweet potatoes aside to cool.

Make the Pecan Streusel Topping:

Add all of the topping ingredients to a large bowl and mix until completely combined. Set aside until ready to use.

Prepare the Sweet Potato Casserole:

Preheat the oven to 350 degrees Fahrenheit. Spray a large 13” x 9” casserole dish with cooking spray or lightly grease it with butter.
Once the sweet potatoes are cool enough to handle, mash them using a potato masher or a hand mixer until creamy. I use the same pot I used to cook them in.
Add the coconut milk, pure maple syrup, whisked eggs, vanilla extract, ground cinnamon, sea salt (the remaining ingredients). Mix everything well using the potato masher or a wooden spoon until completely combined. Note: if the coconut cream is separated from the coconut water, pour the whole can into a jar or microwave safe container and microwave for 40-60 seconds until the coconut milk stirs together easily.
Transfer the mashed sweet potato mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the streusel topping mixture evenly over the sweet potato layer.
Bake on the center rack of the preheated oven for 35 to 45 minutes, or until the topping is golden brown and crispy.
Serve sweet potato casserole with your main dish and enjoy!

Notes

*5 pounds of sweet potatoes is about 3 huge sweet potatoes or 5 medium to large sweet potatoes. For the best result, weigh the potatoes at the grocery store to be sure you have the right amount.

**If you don’t need the casserole to be dairy-free, you can replace the coconut milk with 1 cup of regular milk (I recommend whole milk or half & half). 1 cup (2 sticks) of melted butter will also work if you want the casserole to taste absolutely divine.

***You can replace the pure maple syrup with honey or brown sugar. Use up to 1 cup for a sweeter casserole.

****If you want the topping to be crispy, use 8 tablespoons instead of 12.

Nutrition