Sweet Potato Casserole with Candied Pecan Crumble
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.
Servings: 10 -12 servings
Ingredients
SWEET POTATO FILLING (Dairy-Free options in parentheses)
- 5 lb. sweet potatoes
- 3 eggs
- 1/3 cup butter or dairy free alternative - we use Earth Balance soy free sticks
- 1/3 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
CANDIED PECAN CRUMBLE
- 1 cup light brown sugar packed
- 1 cup pecans finely chopped
- ½ cup gluten-free all purpose flour I used GFJules - affiliate link
- 1/4 cup butter or dairy-free alternative softened, cut into small pieces
Instructions
Preheat oven to 350 degrees
SWEET POTATO FILLING
- 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.
- Add eggs and beat well.
- Add remaining ingredients and mix well.
CANDIED PECAN CRUMBLE
- Mix nuts, sugar and flour in medium bowl.
- 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.
ASSEMBLE
- Spread sweet potato mixture into a 9x13 or 11x7 baking dish depending on how thick you want it.
- Top with pecan crumble.
- 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.
- Serve and enjoy!
Tip
- 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 1/2 hour before baking to bring to room temperature. Top with the crumble if you haven't already. Bake before serving.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Do you think almond flour would be okay?
Hi. I’ve never tried it with almond flour but it should work…. let me know if you try.
I’ve made this side for both friendsgivings/Thanksgivings, and Christmas the past 2 years, and already everyone has been hounding me reminding me to bring it again this year – which I’m planning to do with pleasure! I’ve made this with both heavy cream and coconut milk – both do the trick. A delicious side that has become a holiday staple for me and my family!
Love that it is now tradition for you too! Thanks so much for sharing! 🙂
I made this for thanksgiving. Added some marshmallows and it was a huge hit! First dish to be finished. It was a request by my family to make this every holiday. Hope you all enjoy it. It’s so customizable too. Add more whole pecans, marshmallows, add dried cranberries Etc. Thank you for this!
Love it! Love all your adds too! Thank you!
I made this for Thanksgiving and it was a hit. Everyone liked it better than the one topped with marshmallows.
Yay! So happy everyone loved it! Thanks for sharing!
Another delicious recipe! I made this for Thanksgiving and it was a huge hit!
Thank you! So happy you loved this! One of my favorites!
I made this for Thanksgiving this year and everyone raved about it! The only adjustment I made was I baked the sweet potatoes instead of boiling (I loathe peeling potatoes).
Haha I understand! Happy you all loved it! Thank you!
This was amazing! Everyone loved it including one guest who claimed he didn’t like sweet potatoes but then got a second helping. We made the dairy free version. This will definitely be our new go-to sweet potato recipe for holidays!
I can’t wait to try this recipe! Can you please tell me if you chopped the pecans before mixing?
Yes! Chopped the pecans before making the crumble. Hope you love it!
Have you made this with an egg replacer? my daughter and my mother are allergic to eggs.
I haven’t made it without egg or with egg replacer. I have 2 thoughts: I think it would work fine with a liquid egg replacer or to be honest, I think it would even work without egg…. you could even add a little extra cream or milk if you wanted it creamier. Let me know if you make it.
Thank you! I will let you know
Great! Thanks!
I made these without eggs and it came out perfectly! My mom even asked for the recipe! Thank you so much! I have aquafaba as an egg replacer but it didn’t get here in time for me to test it out. Since it was so good without the eggs I think I will just leave them out and not do an egg replacer.
Great! So happy it tasted great without the eggs! Thanks for sharing! And happy everyone enjoyed it!
I made this recipe for Christmas Day and it was delicious! I actually made it a couple days ahead of time & froze it. I took it out Christmas morning when we woke up and then let it come to room temperature put the crumble topping on top and then baked it for about an hour. Also, I always use my instant pot for potatoes. Super quick and no boiling over or mess on your stove. Try it! I guarantee you’ll never use your stove again for boiling! It’s truly a game changer.
Amazing tips! Thanks for sharing!
Made this in 2021 and by popular demand will be making it again this year! I personally am not a huge sweet potato fan. However, I can eat this entire dish!
Love it! So happy everyone at your table (including you!) loved these as much as we do! Thank you for sharing!