Sweet Potato Casserole with Pecan Topping

A healthier sweet potato casserole topped with sweet & delicious crunchy pecan topping. Perfect for Fall and Thanksgiving!

Have I mentioned how much I love sweet potatoes? We eat sweet potatoes in our home probably every week. Because we love these orange tubers so much, my husband decided to grow some in our vegetable garden again this summer. It turns out it is pretty easy to grow sweet potatoes and they are relatively undemanding plants.

He planted them in May and they took off pretty well. We didn’t spend much time taking care of them. Last year, he built automated watering system before our almost 3 week trip to Europe, and even though the rest of the garden looked pretty sad when we came back, it looks like the sweet potatoes  were doing just fine. We did the same this year but probably because of the drought and heat this summer, we didn’t have as much sweet potatoes. They are so delicious and creamy. We are planning to plant sweet potatoes again next year. I just wish we could find a better way to store them longer.

A healthier sweet potato casserole topped with sweet & delicious crunchy pecan topping. Perfect for Fall and Thanksgiving!

 

You can read more about growing sweet potatoes here.

Can you believe there are only 4 weeks left to Thanksgiving? I am planning to share with you one Thanksgiving side dish every Friday for the next 4 weeks. I think you will love them! I am so excited to share them with you, I can’t wait.

The first one – Easy Sweet Potato Casserole that you can also make Paleo by omitting or substituting the oats with more nuts. It’s creamy, delicious and with crunchy pecan oat topping.

A healthier sweet potato casserole topped with sweet & delicious crunchy pecan topping. Perfect for Fall and Thanksgiving!

What you need

4 cups cooked and pureed sweet potatoes

1/3 cup coconut sugar

1/2 cup grass-fed butter, softened (or ghee)

2 eggs

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp salt

For the topping

1 cup coconut sugar

3 Tbsp grass-fed butter (or ghee)

1/2 cup almond flour

1/2 cup gluten free oats (omit for Paleo, or substitute with chopped nuts)

1 cup chopped pecans

1/2 tsp cinnamon

coarsely chopped pecans (~15 pecans), optional

Preparation

Scrub and rinse the sweet potatoes. Slice them in about 1 inch slices, this will make them softer quicker as they cook. Place them in a large pot with water and boil them until they are soft.

Preheat oven too 350 F.

Remove from heat and rinse potatoes with cold water. Carefully peel the sweet potatoes under cold water. Move them to a large bowl and mash them with a potato masher. Add 1/3 cup coconut sugar, 1/2 cup softened butter, 2 eggs, 1 tsp vanilla, 1/2 tsp cinnamon and 1/4 tsp salt. Mix the ingredients and place the sweet potato mixture in a greased baking dish.

In a mixing bowl, combine 1 cup coconut sugar, 3 Tbsp butter, 1/2 cup almond flour, 1/2 cup gluten free oats, 1 cup chopped pecans, 1/2 tsp cinnamon.

Using your hands blend topping ingredients until well blended and crumbly. Spread topping mixture over sweet potato casserole. If you wish, you can also add some coarsely chopped pecans on top. It’s optional and just makes the pecan topping more crumbly.

Bake at 350 F for about 35 – 40 minutes.

If making this ahead, cover with foil and refrigerate until Thanksgiving day. Then before serving, uncover the casserole and place in the oven before turning on the oven. Warm up the casserole in the oven for about 10 minutes at 300 F, or until casserole is warm.

A healthier sweet potato casserole topped with sweet & delicious crunchy pecan topping. Perfect for Fall and Thanksgiving!

A healthier sweet potato casserole topped with sweet & delicious crunchy pecan topping. Perfect for Fall and Thanksgiving!

Like what you see? Be sure to follow along to never miss a recipe!

EMAIL | PINTEREST | FACEBOOK | INSTAGRAM | GOOGLE+ | TWITTER | RSS

How To Make Sweet Potato Casserole with Pecan Topping

4.9 from 9 reviews
Best Sweet Potato Casserole
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 4 cups cooked and pureed sweet potatoes
  • ⅓ cup coconut sugar
  • ½ cup grass-fed butter, softened (or ghee)
  • 2 eggs
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp salt
  • For the topping
  • 1 cup coconut sugar
  • 3 Tbsp grass-fed butter (or ghee)
  • ½ cup almond flour
  • ½ cup gluten free oats (omit for Paleo, or substitute with chopped nuts)
  • 1 cup chopped pecans
  • ½ tsp cinnamon
Instructions
  1. Scrub and rinse the sweet potatoes. Slice them in about 1 inch slices, this will make them softer quicker as they cook. Place them in a large pot with water and boil them until they are soft.
  2. Preheat oven too 350 F.
  3. Remove from heat and rinse potatoes with cold water. Carefully peel the sweet potatoes under cold water. Move them to a large bowl and mash them with a potato masher. Add ⅓ cup coconut sugar, ½ cup softened butter, 2 eggs, 1 tsp vanilla, ½ tsp cinnamon and ¼ tsp salt. Mix the ingredients and place the sweet potato mixture in a greased baking dish.
  4. In a mixing bowl, combine 1 cup coconut sugar, 3 Tbsp butter, ½ cup almond flour, ½ cup gluten free oats, 1 cup chopped pecans, ½ tsp cinnamon.
  5. Using your hands blend topping ingredients until well blended and crumbly. Spread topping mixture over sweet potato casserole. If you wish, you can also add some coarsely chopped pecans on top. It's optional and just makes the pecan topping more crumbly.
  6. Bake at 350 F for about 35 - 40 minutes.
  7. If making this ahead, cover with foil and refrigerate until Thanksgiving day. Then before serving, uncover the casserole and place in the oven before turning on the oven. Warm up the casserole in the oven for about 10 minutes at 300 F, or until casserole is warm.
Notes
*Topping is enough to cover sweet potato casserole made in a 9 " x 13 " baking dish. If using a taller and narrower baking dish, halve the ingredients for the topping.
Nutrition Information
Serving size: 132 g Calories: 419 Fat: 24.4 g Saturated fat: 9.3 g Unsaturated fat: 15.1 g Trans fat: 0 g Carbohydrates: 49.1 g Sugar: 27.7 g Sodium: 166 mg Fiber: 4.8 g Protein: 4.9 g Cholesterol: 66 mg

Sweet Potato Casserole with Pecan Topping - nutritionFB-Insta

Get Free Email Updates!

Subscribe to receive new recipes, exclusive giveaways, behind the scenes and more!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

22 comments on Sweet Potato Casserole with Pecan Topping

  • Kathi @ Laughing Spatula

    I have this on my ‘to blog’ list but not sure I can do it justice after seeing your beautiful photos! Love that the sweet pots are pureed…yum!

  • Chris @ SimpleFood365

    We are pretty big fans of Sweet Potato here and this looks wonderful! Thanks for sharing!

  • Helen @ Fuss Free Flavours

    What a lovely recipe! I am not sure I have ever had a sweet potato casserole, and it is one that I need to try.

  • Chrisy @ Homemade Hooplah

    You’ve convinced me – the husband and I totally need to start a sweet potato garden next year. This looks AMAZING!

  • Kelly Hutchinson

    I am not a huge sweet potato person, but my daughter is. She would love this dish.

  • Camilla

    This looks like a really comforting dish and love the crunchy nut topping:-)

  • Kimberly @ The Daring Gourmet

    This looks and sounds wonderful! Love the texture combination of the creamy pureed sweet potatoes and crunchy pecans!

  • Diane

    I make a similar sweet potato casserole my mother brought to Thanksgiving several years ago. So nice to have healthier alternatives to the heavy marshmallow casseroles of my childhood. Yours looks so crunchy and tasty!

  • Wajeeha

    Omg this looks divine…would really love to dig into this…love the pictures too 🙂

  • Joanie @ Zagleft

    We love sweet potatoes too and eat them often. Sweet Potato Casseroles are what I look forward to the most on Thansgiving. This looks absolutely delicious!

  • Ariel

    I looove sweet potatoes and I looove pecans! This would be awesome to bring to Thanksgiving this year! Omg pinning for sure! Thanks for posting this recipe! 🙂

  • Abigail Raines

    That looks amazing! I wish it’s Thanksgiving already! Pinned, too.

  • Trish

    This looks SOOOOOOO good! oh my gosh, can’t wait for Thanksgiving!

  • Trish

    Hmmmm…… wrote a comment, then it got all wonky on me! Anyways….. this looks so so good. Nicely done!

  • Ciao Florentina

    This needs to make it on my holiday table. The perfect fall side dish ! yum!

  • Rachel @ Simple Seasonal

    I’m officially excited for Thanksgiving dinner! The sweet potatoes are the thing I usually take seconds of. And topping them with pecans is extra amazing and tempting!

  • Joy @ Joy Love Food

    I make a similar casserole for Thanksgiving, this looks so good!

  • Janey B

    Wow, none of the commenters have actually tried this recipe yet? How can you give it 5 stars without trying it? Would love to hear from people who have before I make it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: