A Perfectly Sweet Side for Thanksgiving
I love everything about this sweet potato casserole. It’s a mouthwatering dish made from creamy potatoes and a crumbly sweet topping! The perfect smooth and crunchy textures and sweet hints of vanilla and maple are hard to resist. If you’re looking for an exciting new way to make your mashed potatoes or if you prefer sweet potatoes over regular (like me), then you need to try this out!
This recipe is incredibly easy to make and will save you time during the busy holiday season. It’s highly customizable and can be made to suite vegan or nut-free diets. With organic ingredients, it’s sulfite (preservative) free and safe to enjoy! This is a new recipe I’m excited to enjoy on Thanksgiving and hope you get the chance to as well.
Ingredients:
- Large organic sweet potatoes
- Organic vanilla almond milk. You can use regular almond milk and add vanilla as an ingredient. If you would like to use dairy milk, that works great as well!
- Natural maple syrup
- Organic and unbleached all purpose flour
- Organic cane sugar
- Unsalted organic butter
- Organic chopped pecans: I buy my organic pecan halves at Whole Foods and break them apart a bit more for this topping!
- Sea salt
- All natural vanilla: Use vanilla as an ingredient if milk is not flavored.
Making this Sweet Potato Casserole
It takes about 40 minutes to make this dish start to finish, but only about 15 minutes require “active” work. That’s the beauty of a casserole! It also only requires one large pie dish or casserole dish that’s about 8 1/2″-10″ in size, a large pot, two bowls, some measuring tools, and a large spoon. Once you make this sweet potato casserole, it’s going to be a go-to dish you’ll want to bring everywhere you go!
First you need to make the sweet potato base! Start by washing, peeling, and dicing the sweet potatoes into large cubes. Then bring 5-6 cups of water to a boil in the large pot on the stove and add in a pinch of sea salt. Place the sweet potatoes in the water and let them boil for 10-12 minutes or until they are soft. Then drain the water and place the potatoes in a bowl. Mash until smooth and add in the milk, maple syrup, vanilla, and sea salt. Mix well and pour into the dish.
For the topping, mix together the flour, sugar, maple syrup, butter, pecans, and sea salt in a bowl. The butter should be soft enough to mix, but not fully melted because the crumble won’t hold together. While it’s possible to mix using a spoon, I prefer to use my hands at this point to combine the ingredients. The crumble topping will be clumping together, but still soft enough to break apart. Cover the sweet potatoes with a thin layer of the topping. Then you bake the sweet potatoes for 30-35 minutes or until the crumble begins to brown. Serve warm and enjoy the sweet, flavorful goodness of your new favorite dish!
Other Delicious Thanksgiving Recipes:
Sweet Potato Casserole with Brown Sugar Pecan Crumble
Ingredients
- 4 large sweet potatoes
- 1/2 cup almond milk sub dairy milk for nut free
- 2 tbsp maple syrup
- 1 tsp vanilla leave out if using vanilla almond milk
- 1/4 tsp sea salt
Brown Sugar Pecan Crumble
- 2/3 cup all purpose flour
- 2/3 cup cane sugar
- 1 1/2 tbsp maple syrup
- 3 tbsp butter softened
- 1/2 cup chopped pecans
- 1 pinch sea salt if pecans are not salted
Instructions
- Begin by washing, peeling, and dicing the sweet potatoes into large cubes.
- In a large pot on the stove, bring 5 cups to a boil and add a pinch of sea salt and add in the potato cubes. If the potatoes are not fully covered, add in a bit more water.
- Boil the potatoes for 10-12 minutes until they are soft, then drain excess water and place the potatoes into a bowl.
- Mash the potatoes and add in the milk, maple syrup, vanilla, and sea salt. Mix together well and pour potatoes into an 8 1/2" – 10" dish.
- In a separate bowl, mix together the flour, sugar, butter, maple syrup, pecans, and salt. Use your hands to ensure the ingredients are well combined.
- Cover the sweet potatoes in the brown sugar pecan crumble then place in the oven.
- Bake for 30-35 minutes or until the crumble begins to brown. Then serve warm and enjoy!
Notes
- I prefer to use a vanilla almond milk and leave out the vanilla as an ingredient. The added vanilla will also work well and I can confirm both ways are delicious!
- If you would like to make this recipe nut free, use dairy milk and simply leave out the pecans! The crumble will still have a great texture.
