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Wholesome Sweet Potato Casserole with Easy Crunchy Pecan Streusel

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A quick and easy sweet potato casserole with a buttery, crunchy pecan streusel topping. Perfect for holidays or a comforting weeknight side dish, this recipe uses simple, wholesome ingredients and comes together in under an hour.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup pecans, roughly chopped
  • 1/2 cup rolled oats (use certified gluten-free if needed)
  • 1/4 cup almond flour
  • 3 tablespoons coconut sugar (or brown sugar)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-high and cook for 12-15 minutes, until fork-tender.
  3. Drain the sweet potatoes well in a colander and let them sit for a minute or two to steam dry.
  4. Return the drained sweet potatoes to the pot or transfer to a large mixing bowl. Mash until mostly smooth, leaving a few small chunks for texture if desired.
  5. Add the melted butter, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well combined. Taste and adjust sweetness or spices if needed.
  6. Let the sweet potato mixture cool slightly, then fold in the beaten eggs until just combined.
  7. In a medium bowl, combine the chopped pecans, rolled oats, almond flour, coconut sugar, cinnamon, and salt. Add the cold butter cubes. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  8. Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan streusel evenly over the top without pressing it down.
  9. Bake for 25-30 minutes, until the streusel is golden brown and the edges are bubbling slightly. If the streusel browns too quickly, tent loosely with foil for the last 10 minutes.
  10. Let the casserole rest for 5-10 minutes before serving to allow it to set.

Notes

For a dairy-free version, substitute butter with vegan butter. For a nut-free version, swap pecans for pepitas and use oat flour instead of almond flour. To make ahead, assemble the casserole without streusel up to 2 days in advance; store streusel separately. Add 10 minutes to baking time if starting from cold. Toast pecans before using for extra crunch.

Nutrition

Keywords: sweet potato casserole, pecan streusel, Thanksgiving side dish, holiday recipe, gluten-free, easy side dish

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