Sweet Potato Casserole with Crunchy Pecan Crumble

in Recipes

If you thought I’d be topping my sweet potato casserole with a hearty handful of marshmallows for Thanksgiving this year, well then I’m sorry; you’re totally at the wrong blog.

And trust me, It’s not that I hate marshmallows – oh contraire!

I used to be full out obsessed with the things. Give me a packet of hot chocolate mix and I would refuse to drink it unless it had teeny tiny marshmallows floating on top. I’d go in with a spoon and fish out the miny mallows before they had a chance to melt, and pop them one by one into my mouth. Even better was putting in one ginormous marshmallow into a cuppa’ cocoa and letting the mallow semi-dissolve before eating the whole thing in one big bite. Oh yes, marshmallows were my favorite. Don’t even get me started on the s’mores.

S’more what?

See? I used to love marshmallows. Now, I think they’re a bit too sweet for my taste. They are, you know, refined sugar mixed with more sugar and sweetened with more sugar.

That’s why this sweet potato casserole is topped with a delectable crunchy pecan crumble instead of sugary sweet blobs of sugar. It’s the perfect textural contrast to the sweet and creamy potatoes and I promise, you won’t even miss the mallows one bit. Plus, this sweet potato casserole is much more lightened up then the one your Great Aunt likes to make. It has no refined sugars or dairy, so it will go over like a charm for those guests with restrictive diets at your Thanksgiving dinner. Plus, this sweet potato casserole is packed with plant goodness like Vitamin A from our 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

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

Crunchy Pecan Crumble:
½ cup rolled oats
1 heaping cup pecans
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 tsp cinnamon
Pinch of sea salt


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.

Preheat oven to 375° F.

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.

Now 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.

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.

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