This Sweet Potato Casserole with Pecan Crumble is creamy with some crunch. It tastes so indulgent but it's dairy free, gluten free, and refined sugar free!
8cupssweet potatoes cut into large chunks, peeled, about 4 large sweet potatoes or 7 medium sweet potatoes
1/2cupalmond milk, unsweetened
3 - 4tbsppure maple syrup, can omit
3/4tspcinnamon
Pecan Crumble
2cupspecans, shelled and halved
8large medjool dates, pitted
1tbspcoconut oil
Instructions
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!
Notes
This can be made in advance but I'd recommend leaving the mashed sweet potatoes and crumble separate until you're ready to bake. That way the crumble won't get too soft. Just add the crumble to the top of the potatoes when you're ready to pop it in the oven.