Imagine a dish so irresistibly delicious that it blurs the line between side dish and dessert, making everyone at the table forget about everything else. This Sweet Potato Casserole with Pecan Crumble is that magical creation – a heavenly blend of creamy, caramelized sweet potatoes topped with a crunchy, golden-brown pecan streusel that will have your guests begging for the recipe. Whether you're looking to impress at Thanksgiving, Christmas, or just craving a comforting autumn-inspired treat, this gluten-free marvel is about to become your new favorite culinary obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup gluten-free flour
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with coconut oil.
- Place cubed sweet potatoes in a large pot of boiling water. Cook for 15-20 minutes until potatoes are tender and can be easily pierced with a fork.
- Drain the sweet potatoes and transfer to a large mixing bowl. Mash the potatoes using a potato masher or electric mixer until smooth.
- Add coconut milk, maple syrup, and cinnamon to the mashed sweet potatoes. Mix thoroughly until well combined and creamy.
- Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly with a spatula.
- In a separate bowl, combine chopped pecans, brown sugar, gluten-free flour, and melted coconut oil. Mix until a crumbly topping forms.
- Sprinkle the pecan crumble mixture evenly over the sweet potato base, covering the entire surface.
- Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and crispy.
- Remove from oven and let cool for 10 minutes before serving to allow the casserole to set.
- Serve warm as a side dish or dessert, garnishing with additional pecans if desired.
Tips
- Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with smooth skin for the best texture and flavor.
- Don't overcook the potatoes: Boil just until tender to prevent them from becoming waterlogged or mushy.
- For extra creaminess, use full-fat coconut milk and ensure it's well mixed into the mashed sweet potatoes.
- Toast the pecans briefly before making the crumble to enhance their nutty flavor.
- Ensure an even layer of the pecan crumble for consistent crispiness across the entire dish.
- Let the casserole rest for 10 minutes after baking to allow it to set and make serving easier.
- For a more indulgent version, you can add a sprinkle of mini marshmallows to the topping in the last 10 minutes of baking.
- This dish can be prepared a day ahead and reheated, making it perfect for holiday meal planning.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 0mg
