Sweet Potato Casserole with Pecan Crumble
This Sweet Potato Casserole with Pecan Crumble is going to steal the show whenever you serve it. It’s impressive enough to add to your holiday menu but so simple you could make it any night of the week.
Since we’re only four weeks away from Thanksgiving and a little over eight weeks away from Christmas (gasp!) I thought now would be a good time to tackle the classic Sweet Potato Casserole. Of course you know my version is going to be healthier than the butter and sugar filled kind you’ll find everywhere else.
We really didn’t have sweet potatoes often in my house growing up. I think I first learned how tasty they were when I was a waitress in college. Customers could order a baked sweet potato with butter and brown sugar as a side for their steak. Unclaimed potatoes could go home with the staff so you better believe I took full advantage of that. (I am not nor have I ever been a person who turns down food.) I knew the sweet potato and I were going to be fast friends after my very first bite. We’ve been in a hot n heavy love affair ever since.
Just wait until you try this Sweet Potato Casserole with Pecan Crumble. It tastes indulgent. You know it had to, right? Yet there’s no added brown sugar. No butter. No dairy of any kind. It’s simple and so dang good.
It’s hard to believe it’s all dairy free, gluten free, and refined sugar free. Oh but it is. Just another example of how whole healthy ingredients can produce really amazing food.
For the recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Sweet potatoes
- Almond milk
- Maple syrup (optional)
- Coconut oil
First, you’ll mash the sweet potatoes with just the right amount of almond milk and cinnamon. Use maple syrup too if you want them extra sweet. You won’t taste the almond milk at all so even your dairy loving guests will enjoy every single spoonful.
I always appreciate how easy it is to get smooth mashed sweet potatoes. You can use a hand mixer but since they’re so soft I often find myself just going for my potato masher. Both work.
These potatoes are incredibly delicious on their own. Let’s take them up a notch, shall we?
About this crumble. Oh my goodness it is a game changer for sweet potatoes. Pecans, dates, and coconut oil are all you need. The dates are naturally sweet so they elevate everything and really make sugar completely unnecessary. The pecans toast beautifully in the oven. Together they are magical.
The combination of creamy sweet potatoes with this soft (but still crunchy) pecan crumble is… well I already said magical. I don’t know, friend. There aren’t words for it. It’s just that good.
Can you omit the maple syrup?
Yes, the maple syrup is optional because sweet potatoes have plenty of natural sweetness! You can easily omit the maple syrup if limiting sugar intake.
What maple syrup is best?
I recommend using pure maple syrup for the biggest punch of maple flavor. Those other syrups are usually mixed with corn syrup and ingredients we don’t want. You just can’t beat the taste and thickness of a pure maple syrup. The good news is that you should have no problem finding it at most grocery stores these days.
Potato masher vs Hand mixer
You can beautifully mash potatoes using either a potato masher or a hand mixer. If you want creamy perfection the hand mixer is always your best bet. It ensures you won’t have any lumps. However, there are often times when I just don’t want to plug in an appliance (yes, even one that small) so I reach for the potato masher. So long as the potatoes are softened and tender (and you don’t mind the occasional lump) the masher is a great option too.
Is this dish Whole30?
If you don’t use the maple syrup then this dish is technically Whole30 compliant but I’d consider this SWYPO since it is so sweet. Instead you may want to try my Diced Sweet Potatoes with Raisins.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Sweet Potato Casserole with Pecan Crumble
Mashed Sweet Potatoes
- 8 cups sweet potatoes cut into large chunks, peeled, about 4 large sweet potatoes or 7 medium sweet potatoes
- 1/2 cup almond milk, unsweetened
- 3 – 4 tbsp pure maple syrup, can omit
- 3/4 tsp cinnamon
- 2 cups pecans, shelled and halved
- 8 large medjool dates, pitted
- 1 tbsp coconut oil
- Preheat oven to 375 degrees.
- Add 8 cups of sweet potatoes (peeled and chopped into large chunks) to a pot on the stove with enough water to cover potatoes. Bring water to a boil and cook until potatoes are tender when punctured with a fork (approximately 10 to 15 minutes).
- While potatoes are cooking on the stove add your Pecan Crumble ingredients to a high powered blender or food processor. Blend until dates and pecans are thoroughly chopped. Dates can get stuck at the bottom to you may need to pause your blending to move them around a small spatula. Once you have the right crumbly consistency set it aside.
- Remove pot of sweet potatoes from heat. Drain water from potatoes. Add almond milk. Use a hand mixer or potato masher to blend potatoes until smooth. If potatoes are still too thick, add more almond milk a little at a time until you achieve your desired consistency.
- Stir in cinnamon and maple syrup (optional).
- Spread mashed sweet potatoes into an 8 x 8 baking dish. (It does not need to be greased.)
- Add the Pecan Crumble on top of the sweet potatoes and spread in an even layer.
- Bake for 20 minutes. Serve!