This sweet potato casserole with a crunchy pecan crumble topping is hands-down my favorite Thanksgiving (and Holiday!!) recipe.

Made with fluffy whipped sweet potatoes and a crunchy, crumbly, pecan and oat-loaded topping, it’s more like dessert that you get to eat with the main meal – and one that’s made with tons of veggies and plant-based ingredients: win win!

More pros of this recipe? It’s made without refined sugar, gluten or dairy products, so it’s perfect for dinner guests of all food sensitivities and allergies. Plus, this sweet potato casserole is packed with plant goodness like Vitamin A from the potatoes and plenty of healthy fats from the nuts and coconut oil.

Trust me, your dinner guests will go in for seconds and thirds. Who needs marshmallows anyways?

Sweet Potato Casserole with Crunchy Pecan Crumble

Serves 4-6

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes.

Sweet Potato Casserole:
2 ½ -3 pounds garnet or jewel yams, peeled and cubed (about 3-4 medium sized)
1 tsp cinnamon
1/4 tsp fresh grated nutmeg
2-4 tablespoons maple syrup (depending on your sweetness preferences)
½ cup unsweetened almond milk
Pinch of sea salt

Crunchy Pecan Crumble Topping:
½ cup rolled oats (gluten-free if desired)
1 cup pecans (unsalted)
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 tsp cinnamon
Pinch of sea salt

Method:

1. Peel and chop sweet potatoes into cubes and place in a large pot covered with cold water. Bring water to a boil, reduce heat to medium-high, and gently boil for 15-20 minutes, or until potatoes can easily be pierced with a fork. Drain.

2. Preheat oven to 375° F.

3. In a large bowl, or the base of an electric mixer, add potatoes, cinnamon, nutmeg, maple syrup, almond milk, and sea salt. Beat until potatoes are smooth and whipped, about a minute or two. Spread whipped potatoes into the base of a casserole dish or pan.

4. Prepare the crunchy topping: In a food processor or blender add in oats, pecans, sea salt, and cinnamon and process for 5-10 seconds or until nuts become slightly chopped. Don’t over process your oats and pecans – you want them to have some texture! Pour oat and nut mixture into a small bowl and add in maple syrup and coconut oil. Use your hands to thoroughly mix and clump the mixture into crumbles.

5. Sprinkle the crumble in an even layer on top of the sweet potato casserole. Bake for 20-25 minutes, or until the crumble is lightly browned on top. Spoon out and Devour!

Nourishing Notes:

-This casserole can be made ahead and stored in the refrigerator if necessary.