Sweet Potato Casserole

This holiday side dish is as good as dessert!

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 even better than we remembered! It tastes totally indulgent and so yummy but this year I gave it a healthy spin!

This year I tried to make it a little healthier and 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

Recipe

Sweet Potato Casserole
 
Author:
Ingredients
SWEET POTATOE FILLING
  • 5 lb. sweet potatoes (peeled, boiled, mashed)
  • 3 eggs
  • ⅓ butter (I used Earth Balance dairyfree stick)
  • ⅓ c. heavy cream (I substituted 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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