Servings: 10 Servings
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.
Equipment
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
Serving: 1Serving (of 14), Calories: 536kcal, Carbohydrates: 58g, Protein: 5g, Fat: 34g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Cholesterol: 45mg, Sodium: 623mg, Fiber: 5g, Sugar: 29g