Sweet Potato Casserole with Streusel Topping
User Reviews
5
Sweet Potato Casserole with Streusel Topping
Description
The casserole starts by boiling peeled and chopped sweet potatoes until fork-tender, then mashing them until smooth. The filling is enriched with coconut milk, pure maple syrup, beaten eggs, vanilla extract, sea salt, and cinnamon, creating a flavorful and creamy base with subtle sweetness and warm spice.
The pecan streusel topping blends coconut sugar, flour, melted coconut oil, chopped raw pecans, cinnamon, and salt, offering a crunchy, nutty layer that complements the soft sweet potatoes beneath. The casserole is baked until the topping is golden and crisp and the filling is heated through.
This dish pairs well with traditional meals as a sweet vegetable side and provides texture variety through the streusel topping. The use of coconut milk and sugar offers alternative flavors and dairy-free options.
Practical notes include weighing sweet potatoes for accuracy and substituting dairy milk or butter for coconut milk where not dairy-free is required. Adjust the amount of maple syrup or sugar in the topping to control sweetness and crunchiness.
Ingredients
Sweet Potato Filling:
- 5 lbs sweet potato peeled and chopped
- 1 (15-oz) can coconut milk or half & half, full-fat
- ½ cup pure maple syrup or brown sugar***
- 2 large egg beaten
- 2 tsp vanilla extract pure
- 1 tsp salt sea salt
- 1 tsp ground cinnamon
Streusel Topping:
- 2/3 cup coconut sugar or brown sugar
- 1 cup all-purpose flour or regular all-purpose flour, gluten-free
- 12 Tbsp coconut oil melted, or unsalted butter
- 1.5 cups pecans chopped, raw
- 1 tsp ground cinnamon
- 3/4 tsp salt 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
- Five pounds of sweet potatoes is about 3 large or 5 medium, weigh them for accuracy.
- Use coconut milk for dairy-free, or replace with whole milk or half & half for creamier texture.
- Maple syrup can be substituted with honey or brown sugar, increasing sweetness up to 1 cup if preferred.
- For a crisper topping, reduce coconut oil from 12 tablespoons to 8 tablespoons.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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