This sweet potato casserole is lightly sweetened and topped with an easy pecan-sugar topping. It’s also made a little healthier with dairy free, gluten-free, + refined sugar free options.
- 3 large or 4 medium sweet potatoes, peeled and cubed
- pinch of salt
- 1/2 cup milk of choice
- 1/4 cup maple syrup, brown sugar, or coconut sugar (can use more if you want it sweeter)
- 1/4 cup melted butter (regular or dairy-free) or olive oil
- 1 teaspoon vanilla, optional
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (or additional cinnamon)
- 1/3 cup brown sugar or coconut sugar
- 1/4 cup all-purpose, whole wheat, or gluten free flour blend (I used King Arthur Flour measure for measure GF flour)
- pinch of salt
- 3 tablespoons melted butter or coconut oil
- 2/3 cup chopped pecans or almonds (can use pumpkin seeds/pepitas if nut-free)
- Place chopped sweet potatoes into a pot of salted water and then bring to a boil over medium-high heat. Cook potatoes until they can be easily pierced with a fork, about 15 minutes. Drain and return potatoes to the pot.
- Preheat oven to 350ºF. Make the topping by combining sugar, flour, salt, and butter/coconut oil. Stir in nuts and mix together until crumbly. Set aside.
- Add milk, sweetener, butter, vanilla, cinnamon, and nutmeg to the cooked potatoes and mash together or beat with a hand mixer until smooth. Transfer to a lightly greased 2-quart baking dish then sprinkle crumble topping evenly over the top. Bake for 25–35 minutes, until topping is golden brown.
- Category: Side Dish, Vegetarian, Vegan, Gluten-Free