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Wholesome Sweet Potato Casserole with Crunchy Pecan Streusel

sweet potato casserole with pecan streusel - featured image
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A healthier, faster version of the classic sweet potato casserole, featuring a silky roasted sweet potato base and a buttery, crunchy pecan streusel topping. Perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds total), scrubbed clean
  • 3 tablespoons coconut oil, melted
  • 1/4 cup maple syrup
  • 1/2 cup full-fat coconut milk (from a can)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pecan halves
  • 1/4 cup almond flour
  • 3 tablespoons coconut oil, solid but soft
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Wash sweet potatoes and prick them all over with a fork. Roast directly on oven rack or on a foil-lined baking sheet for 45-55 minutes until very soft. Let cool for 10 minutes.
  2. While potatoes roast, make streusel: In a medium bowl, combine pecan halves, almond flour, solid coconut oil, maple syrup, cinnamon, and a pinch of salt. Use a fork or fingertips to mix until coarse crumbs form. Chill in fridge.
  3. When sweet potatoes are cool enough to handle, slice in half lengthwise and scoop flesh into a large bowl. Add melted coconut oil, maple syrup, coconut milk, eggs, vanilla, cinnamon, nutmeg, and salt. Blend in a food processor or blender until smooth (about 30 seconds), or mash by hand until no lumps remain.
  4. Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish with coconut oil or butter. Pour sweet potato mixture into dish and spread evenly.
  5. Sprinkle chilled pecan streusel evenly over the top. Do not press down.
  6. Bake for 25-30 minutes until filling is set around edges and slightly jiggly in center, and streusel is deep golden brown. If top browns too quickly, cover loosely with foil for last 10 minutes.
  7. Let casserole rest for at least 10 minutes before serving.

Notes

Roasting sweet potatoes instead of boiling concentrates flavor and prevents waterlogged filling. Toast pecans in a dry skillet for 3 minutes before using for extra flavor. For make-ahead: assemble filling and streusel separately up to 2 days in advance; add streusel just before baking and add 10 minutes to bake time. Let casserole rest 10-20 minutes after baking for best texture.

Nutrition

Keywords: sweet potato casserole, pecan streusel, healthy side dish, Thanksgiving, gluten-free, dairy-free option, vegan option

Find it online: https://zestynora.com/wholesome-sweet-potato-casserole-with-crunchy-pecan-streusel/