Sweet Potato Casserole with Candied Pecan Crumble

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

Creamy, indulgent tasting and beyond yummy!

This 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, perfectly flavored and has just the right amount pecan crumble.

Recipe from my Aunt, it’s been a staple at our table for years and tastes totally indulgent and so yummy.  Last year I lightened it up a bit and made it dairy-free…. still so good! I substituted Earth Balance dairy-free, soy-free sticks for butter and 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!

So save room on your plate for a generous portion… you’re going to love it!

Scroll down to see the recipe.

Sweet Potato Casserole with Candied Pecan Crumble

Recipe

Sweet Potato Casserole with Candied Pecan Crumble
 
Prep time
Cook time
Total time
 
Creamy, perfectly flavored and just the right amount of pecan crumble. 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! Recipe gives original and dairy free options.
Author:
Recipe type: Veggies, Sides, Holiday, Thanksgiving
Cuisine: Gluten-Free, Vegetarian, Dairy-Free optional
Ingredients
SWEET POTATOE FILLING (Dairy-Free options in parentheses)
  • 5 lb. sweet potatoes
  • 3 eggs
  • ⅓ cup butter (or dairy free alternative - we use Earth Balance soy free sticks)
  • ⅓ cup heavy cream (or unsweetened full fat canned coconut milk -- use full fat coconut milk from a can and whisk the liquid and solid top well together to combine)
  • 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
Instructions
Preheat oven to 350 degrees
SWEET POTATO FILLING
  1. Boil & Mash the sweet potatoes: Bring a large pot of water to a boil. Meanwhile, peel sweet potatoes and cut them in to quarters or smaller depending on the size of the potato. Add to boiling water and cook for 25 minutes or until tender. Drain water, cool slightly, then mash well with a mixer until creamy.
  2. Add eggs and beat well.
  3. Add remaining ingredients and mix well.
CANDIED PECAN CRUMBLE
  1. Mix nuts, sugar and flour in medium bowl.
  2. Work butter with hands, sprinkle over potatoes.
Assemble
  1. Spread sweet potato mixture into a 9x13 or 11x7 baking dish depending on how thick you want it.
  2. Top with pecan crumble
  3. Bake in at 350° for 60 minutes or until top is brown. If top is browning before 60 minutes, cover with foil.
  4. Serve and enjoy!
Tip
  1. To prepare ahead, makes sweet potato mixture, spread into pan, top with crumble and leave in refrigerator over night. Take out of refrigerator ½ hour before baking to bring to room temperature. Bake before serving.

 

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