Sweet Potato Casserole with Streusel Topping
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5.0
12 reviews
Excellent
Sweet Potato Casserole with Streusel Topping
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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.
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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
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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.
- *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.
- **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.
- ***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 Information
Show Details
Serving
1Serving (of 14)
Calories
536kcal
(27%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Cholesterol
45mg
(15%)
Sodium
623mg
(26%)
Fiber
5g
(20%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1Serving (of 14) | |
| Calories | 536kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 623mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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