5.0 from 135 votes
Sweet Potato Casserole
This easy sweet potato casserole recipe is a must-make Thanksgiving side dish. Fluffy and whipped spiced sweet potatoes are topped with the most delicious nutty pecan crumble topping. Watch the video below to see how I make this in my kitchen!
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 209 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Sweet Potatoes
- 3 large (about 3 pounds) sweet potatoes peeled and cut into chunks
- ¼ cup milk
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Topping
- ¾ cup pecans roughly chopped
- ¼ cup Pepitas roughly chopped
- 4 Medjool dates pitted and roughly chopped
- ¼ cup almond flour
- 2 tablespoons butter melted
Instructions
- Boil the sweet potatoes. Bring a large pot of water to rolling boil over high heat. Place the sweet potato chunks into the pot and cook for 20 to 30 minutes, or until fork tender.
- Blend the sweet potatoes. Drain the potatoes, then place them in a large mixing bowl. Mash them with a hand masher or electric beater.
- Mix sweet potato layer. Add the milk, butter, vanilla, cinnamon, nutmeg, salt, and black pepper, and continue mixing until creamy.
- Make the pecan crumble. Preheat your oven to 375°F (190°C). In a mixing bowl, add the pecans, pepitas, dates, almond flour, and butter. Mix thoroughly with your hands until combined.
- Assmble and bake. Spread the mashed sweet potato into an even layer in a 9 x 13-inch baking dish. Then sprinkle the crumble mixture on top. Bake for 25 to 30 minutes, or until the top is golden brown.
Cup of Yum
Notes
- After making the mashed sweet potatoes and pecan crumble topping, store them separately and tightly covered in the fridge.
- The next day, take them out of the fridge and let the sweet potatoes come to room temperature for about 30 minutes. Then, assemble the casserole and bake for 20 to 30 minutes, or until the top is beautifully golden.
- by swapping the pecans or pepitas for other nuts and seeds such as walnuts, chopped pistachios, pumpkin seeds, or pine nuts. You could also swap the dates for other dried fruit.
- , feel free to use the flour of your choice.
- Make-ahead tip: After making the mashed sweet potatoes and pecan crumble topping, store them separately and tightly covered in the fridge. The next day, take them out of the fridge and let the sweet potatoes come to room temperature for about 30 minutes. Then, assemble the casserole and bake for 20 to 30 minutes, or until the top is beautifully golden.
- Tweak the crumble topping by swapping the pecans or pepitas for other nuts and seeds such as walnuts, chopped pistachios, pumpkin seeds, or pine nuts. You could also swap the dates for other dried fruit.
- If you can’t have almond flour, feel free to use the flour of your choice.
- To create a creamier sweet potato layer, use a food processor, hand mixer, or stand mixer to blend.
- To make it dairy-free, you can swap butter for ghee and use any type of dairy-free milk.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
23mg
(8%)
Sodium
370mg
(15%)
Potassium
145mg
(4%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
343IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 370mg | 15% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.