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A baked sweet potato mixture, topped with a brown crumble sits, baked, in a white baking dish. A grey dish towel and a large serving spoon sit to the right-hand side. Two white bowls, each with a fork, sit to the left.
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Sweet Potato Casserole with Pecan Streusel Topping

This sweet potato casserole features fluffy, orange-scented mashed sweet potatoes sweetened with pure maple syrup then topped with a crunchy pecan crumble.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Author: Amber Goulden

Ingredients

For the sweet potatoes:

  • 2 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 2 1/2 teaspoons coarse sea salt divided
  • 4 tablespoons butter
  • 1/2 cup heavy cream or milk*
  • 1/4 cup orange juice
  • 1 teaspoon orange zest
  • 1/4 cup pure maple syrup
  • 2 eggs whisked

For the Crumble

  • 1/2 cup all-purpose flour we used this one for gluten-free
  • 1/4 cup brown sugar or coconut sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter melted
  • 1/4 cup chopped pecans

Instructions

  • Preheat the oven to 350°F.
  • Place the potatoes and 2 teaspoons salt in a pot and cover with one inch of water, then bring to a boil over medium-high heat. Cook for 20 minutes, until the potatoes are easily pierced with a fork, then drain out the water.
  • While the potatoes are boiling, make the crumble. Whisk together the flour, sugar, and cinnamon, then stir in the butter until a crumbly mixture has formed. Stir in the pecans and set aside.
  • Mash the potatoes until smooth and stir in the butter, cream, orange juice, orange zest, maple syrup, and 1/2 teaspoon salt. Taste for seasoning and add more salt, if needed, then stir in the eggs.
  • Spread the mixture into the bottom of a 2 quart 8x8 baking dish, then spread the crumble over top. Bake at 350°F for 30 minutes, until the top is browned and crisp.

Notes

  • This can be assembled up to two days ahead of time then baked. If you bake this after refrigerating, add an extra 10 minutes to the cook time.
  • For dairy-free, use full-fat coconut milk in place of the cream and substitute ghee or your favorite vegan butter for the butter.
  • For a Paleo crumble, use the crumble in this paleo apple crisp.
  • For silky smooth mashed sweet potatoes, use an immersion blender or food processor rather than mashing and mixing by hand.

Nutrition

Calories: 374kcal | Carbohydrates: 44g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 902mg | Potassium: 486mg | Fiber: 4g | Sugar: 19g | Vitamin A: 16735IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 1mg