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Best Easy Sweet Potato Casserole with Pecan Crumble

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This sweet potato casserole features creamy roasted sweet potatoes topped with a buttery, crunchy pecan crumble. It’s a holiday favorite that’s quick to prepare and always gets rave reviews.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium), scrubbed and pierced with a fork
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 1/4 cup full-fat coconut milk (or heavy cream)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg, freshly grated if possible
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup rolled oats (use gluten-free if needed)
  • 1/3 cup coconut sugar (or brown sugar)
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup solid coconut oil (or cold butter, cubed)
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet lined with parchment paper. Roast for 45-60 minutes, until very soft and a knife slides through easily. Let cool for 10 minutes.
  2. Reduce oven temperature to 350°F (175°C). While the potatoes cool, make the crumble topping: In a medium bowl, combine chopped pecans, rolled oats, coconut sugar, flour, cinnamon, and salt. Add solid coconut oil and use your fingers or a pastry blender to work it in until the mixture looks like coarse sand with some larger pebbles. Set aside.
  3. Scoop the sweet potato flesh into a large mixing bowl. Discard the skins. Mash the potatoes until mostly smooth. Add melted butter, maple syrup, coconut milk, vanilla, cinnamon, nutmeg, and salt. Stir until well combined. Fold in the beaten eggs until fully incorporated.
  4. Grease a 9×13-inch baking dish lightly with butter or coconut oil. Pour the sweet potato mixture into the dish and spread evenly. Sprinkle the pecan crumble topping evenly over the top.
  5. Bake for 25-30 minutes, until the filling is set around the edges and the crumble is golden brown and fragrant. Let rest for at least 10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling to concentrate sweetness. Keep coconut oil or butter cold for crumble. If crumble browns too fast, tent with foil. Rest before serving for best texture.

Nutrition

Keywords: sweet potato casserole, pecan crumble, Thanksgiving side dish, holiday recipe, easy casserole

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