Sweet Potato Casserole with Candied Pecan Crumble
Prep time
Cook time
Total time
Creamy, perfectly flavored and just the right amount of pecan crumble. Recipe from my Aunt, this has been a staple at our Thanksgiving table for years. I made it dairy free last year which was a little lighter but still so delicious! Recipe gives original and dairy free options.
Recipe type: Veggies, Sides, Holiday, Thanksgiving
Cuisine: Gluten-Free, Vegetarian, Dairy-Free optional
Serves: 10-12 servings
SWEET POTATO FILLING (Dairy-Free options in parentheses)
  • 5 lb. sweet potatoes
  • 3 eggs
  • ⅓ cup butter (or dairy free alternative - we use Earth Balance soy free sticks)
  • ⅓ cup heavy cream (or unsweetened full fat canned coconut milk -- use full fat coconut milk from a can and whisk the liquid and solid top well together to combine)
  • 1 teaspoon vanilla
  • ½ teaspoon nutmeg
  • ½ teaspoon. all spice
  • 1 cup light brown sugar, packed
  • 1 cup pecans, finely chopped
  • ½ cup gluten-free all purpose flour ( I used GFJules - affiliate link )
  • ¼ cup butter (or dairy-free alternative) softened, cut into small pieces
Preheat oven to 350 degrees
  1. Boil & Mash the sweet potatoes: Bring a large pot of water to a boil. Meanwhile, peel sweet potatoes and cut them in to quarters or smaller depending on the size of the potato. Add to boiling water and cook for 25 minutes or until tender. Drain water, cool slightly, then mash well with a mixer until creamy.
  2. Add eggs and beat well.
  3. Add remaining ingredients and mix well.
  1. Mix nuts, sugar and flour in medium bowl.
  2. With with a fork or your hands, work in butter until it forms a crumble. Will take a couple minutes if using a fork, faster if using your hands. Set aside.
  1. Spread sweet potato mixture into a 9x13 or 11x7 baking dish depending on how thick you want it.
  2. Top with pecan crumble.
  3. Bake in at 350° for 30-60 minutes (30 minutes if baking with the sweet potatoes still warm - 60 minutes if baking from the refrigerator) or until top is brown. If top is browning before the center is hot, cover with foil and continue baking.
  4. Serve and enjoy!
  1. To prepare ahead, makes sweet potato mixture, spread into pan, top with crumble and leave in refrigerator over night. OR spread sweet potato mixture into pan, leave crumble in a separate container and place both in the refrigerator. Take out of refrigerator ½ hour before baking to bring to room temperature. Top with the crumble if you haven't already. Bake before serving.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/mashed-sweet-potatoes-with-candied-pecan-crumble/