This Sweet Potato and Pecan Crumble Casserole is guaranteed to be a BIG hit for the holidays. In fact, it was such a big hit the first time I made it some years ago, that I get requests for it all year round! Even if you don’t like sweet potato casserole, this recipe will change your mind.
Here’s what you will need:
Sweet Potato Filling:
- 4 Medium sweet potatoes
- 4 Tbsp unsalted butter
- ½ Cup milk (or milk substitutes)
- ¼ Cup maple syrup
- ½ tsp vanilla
- ⅛ tsp ground nutmeg
- ½ tsp salt
Pecan Crumble Topping:
- 3 Tbsp unsalted butter (melted)
- ¼ Cup coconut sugar or brown sugar
- ¾ Cup pecan halves or pieces, chopped
- ½ tsp ground cinnamon
- Pinch of salt
Instructions
- Peel and chop the sweet potatoes.
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Bring a large pot of water to a boil then add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
- While the sweet potatoes boil, prepare the topping: Add the brown sugar, cinnamon and salt to the melted butter and mix until well combined. Stir in the chopped pecans.
- In a separate large bowl, mash the cooked and drained sweet potatoes, then add the other filling ingredients and mix well.
- Transfer the sweet potato filling to a 2-quart baking dish and spread evenly.
- Sprinkle the topping evenly over the sweet potato filling and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
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