Sweet Potato Casserole with Brown Sugar Pecan Crumble
Creamy sweet potatoes with a maple-y brown sugar pecan crumble that is a must have at your Thanksgiving table. This dish is a warm and cozy staple that has hints of vanilla and the perfect blend of smooth and crunchy textures. It can be made vegan, sulfite free, and even nut free!
Servings: 8 servings
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.