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Sweet Potato Casserole with Streusel Topping
5 from 12 votes

Sweet Potato Casserole with Streusel Topping

This Sweet Potato Casserole features a creamy mashed sweet potato base flavored with coconut milk, maple syrup, eggs, vanilla, salt, and cinnamon. It is topped with a crunchy pecan streusel made from coconut sugar, flour, melted coconut oil, chopped pecans, cinnamon, and salt. The contrast between smooth filling and nutty topping makes it a comforting side dish.

Prep Time
25 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
Servings: 10 Servings
Calories: 536 kcal
Course: Side Dish
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. Bring the pot to a full boil on the stove top and boil the potatoes for 20 minutes, or until they are fork tender.
  3. Drain the sweet potatoes into a colander and set the cooked sweet potatoes aside to cool.
Make the Pecan Streusel Topping:
  1. 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:
  1. Preheat the oven to 350 degrees Fahrenheit. Spray a large 13” x 9” casserole dish with cooking spray or lightly grease it with butter.
  2. 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.
  3. 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.
  4. Transfer the mashed sweet potato mixture to the prepared baking dish and spread it into an even layer.
  5. Sprinkle the streusel topping mixture evenly over the sweet potato layer.
  6. Bake on the center rack of the preheated oven for 35 to 45 minutes, or until the topping is golden brown and crispy.
  7. 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

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%)

Nutrition Facts

Serving: 10 Servings

Amount Per Serving

Calories 536

% 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.