Sweet Potato Casserole with Candied Pecan Crumble

A staple at our Thanksgiving table, this side dish as good as dessert ... only healthier

Creamy, indulgent and yummy!

As good as dessert! This “Sweet Potato Casserole with Candied Pecan Crumble” is one of those dishes we eat only at the holidays and the real thing is always better than we even remembered!  It’s creamy and perfectly flavored, with just the right amount of sweet crunch with candied pecan topping.

Recipe from my Aunt, it’s been a staple at our table for years and tastes totally indulgent and so yummy.  Last year I gave it a healthy spin and tried making it dairy-free…. still so good! I substituted Earth Balance dairy-free, soy-free sticks for butter and So Delicious culinary coconut milk for heavy cream. The coconut milk keeps it rich and creamy but adds no coconut flavor. I don’t think even my mom could tell the difference!

Scroll down to see the recipe.

Sweet Potato Casserole with Candied Pecan Crumble

Recipe

Sweet Potato Casserole
 
Creamy and perfectly flavored, with just the right amount of sweet crunch with candied pecan topping. Recipe from my Aunt, this has been a staple at our Thanksgiving table for years. I made it dairy free last year which was a little lighter but still so delicious!
Author:
Recipe type: Veggies, Sides, Holiday
Cuisine: Gluten-Free, Vegetarian, Dairy-Free optional
Ingredients
SWEET POTATOE FILLING (Dairy-Free options in parentheses)
  • 5 lb. sweet potatoes (peeled, boiled, mashed)
  • 3 eggs
  • ⅓ butter (Earth Balance dairyfree stick)
  • ⅓ c. heavy cream (or So Delicious culinary coconut milk)
  • 1 tsp vanilla
  • ½ tsp nutmeg
  • ½ tsp. all spice
CANDIED PECAN CRUMBLE
  • 1c. light brown sugar, packed
  • 1 c. pecans, finely chopped
  • ½ c GF all purpose flour ( I used GFJules)
  • ¼ c butter (or dairyfree alternative) cut into small pieces
  • Mix nuts, sugar and flour in medium bowl.
  • Work butter with hands, sprinkle over potatoes.
  • Bake in at 350° for 60-70 degrees or until top is brown.
Instructions
SWEET POTATOE FILLING
  1. Beat eggs in large bowl.
  2. Stir in potatoes and blend.
  3. Add remaining ingredients and mix well.
  4. Spread into a 9x13 or 11x7 baking dish depending on how thick you want it.
CANDIED PECAN CRUMBLE
  1. Mix nuts, sugar and flour in medium bowl.
  2. Work butter with hands, sprinkle over potatoes.
  3. Bake in at 350° for 60-70 degrees or until top is brown.

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