Print

Healthy Sweet Potato Casserole with Crunchy Pecan Streusel

healthy sweet potato casserole - featured image
Print Recipe

A wholesome twist on a classic comfort dish, featuring creamy roasted sweet potatoes topped with a crunchy pecan-oat streusel. Naturally sweetened with maple syrup and made with simple, real ingredients, this casserole is perfect for holidays, potlucks, or any cozy meal.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds or 900g), peeled and cubed into 1-inch pieces
  • 1/2 cup (120ml) full-fat coconut milk (from a can)
  • 3 tablespoons (45ml) maple syrup, divided
  • 2 tablespoons (30ml) coconut oil, melted, divided
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 teaspoon (2g) ground cinnamon (preferably Saigon cinnamon)
  • 1/4 teaspoon (0.5g) ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon (3g) salt
  • 1 cup (110g) chopped pecans, lightly toasted
  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/4 cup (30g) almond flour

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the sweet potatoes and cut them into even 1-inch cubes (about 6 cups).
  2. Spread the sweet potato cubes on a rimmed baking sheet, drizzle with 1 tablespoon of melted coconut oil, and toss to coat. Roast for 25-30 minutes, flipping halfway through, until fork-tender and edges are just starting to caramelize.
  3. While the sweet potatoes roast, make the streusel: In a medium bowl, combine the chopped pecans, rolled oats, almond flour, 2 tablespoons of maple syrup, 1 tablespoon of melted coconut oil, and a pinch of salt. Mix with a fork until evenly moistened and crumbly. Set aside.
  4. Once the sweet potatoes are done, let them cool for 5 minutes. Transfer to a food processor. Add the coconut milk, remaining 1 tablespoon of maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Pulse until smooth and creamy (add another tablespoon of coconut milk if too thick).
  5. Reduce oven temperature to 350°F (175°C). Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Sprinkle the pecan streusel evenly over the top without pressing it down.
  6. Bake for 20-25 minutes, until the streusel is golden brown and the edges are just starting to bubble. Let rest for 5-10 minutes before serving.

Notes

For best flavor, toast the pecans in a dry skillet over medium heat for 3-4 minutes before using. If the streusel browns too quickly, tent the dish loosely with foil for the last 10 minutes of baking. Let the casserole rest after baking to allow the texture to set. To make ahead, assemble unbaked, cover, and refrigerate for up to 24 hours (add 10 minutes to baking time). Freeze unbaked for up to 3 months; thaw overnight in the fridge before baking.

Nutrition

Keywords: sweet potato casserole, healthy sweet potato casserole, pecan streusel, vegan sweet potato casserole, gluten-free sweet potato casserole, Thanksgiving side dish, healthy holiday recipe

Find it online: https://elaraeats.com/healthy-sweet-potato-casserole-with-crunchy-pecan-streusel/