Sweet Potato Casserole with Pecan Crumble

24 Dec

Merry Christmas Eve! If you’re looking for an easy, delicious, and halfway healthy dish to make for the holidays, this is a keeper! I recently made this dish for a family gathering and all the sweet potato eaters loved it. The sweet potato base is sweet but not TOO sweet. You can use regular milk instead of coconut milk, but you honestly can’t taste it. And, you can make some tasty treats with the leftover coconut milk – but more on that another day!

The crunchy pecan crumble on top adds some nice texture and flavor and is a tasty change from the usual marshmallow topped dish. But, if you’re a marshmallow enthusiast, feel free to use them instead of the crumble. Or, use both, like in the original recipe – whatever floats your sweet potato loving boat!

Sweet Potato Casserole with Pecan Crumble

Yield: 8-12 servings

Ingredients:
For the casserole:
3 lbs sweet potatoes, peeled and cubed
2 Tbsp brown sugar
2 Tbsp maple syrup
1/3 cup canned light coconut milk
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/4 tsp salt
2 Tbsp butter

For the pecan crumble:
1 cup unsalted pecans pieces, chopped
2 Tbsp brown sugar
1 Tbsp all-purpose flour
1/3 cup old-fashioned oats
1/2 tsp cinnamon
Pinch of nutmeg
Pinch of salt
4 Tbsp butter, melted

Directions:
Peel and chop the sweet potatoes into cubes. Add to a pot with cold water, then bring to a boil. Cook until potatoes are fork tender, about 20-30 minutes, then drain. While sweet potatoes are cooking, add butter to a small saucepan over medium heat. Whisking constantly, cook until little brown bits appear in the pan – about 4-5 minutes. Remove immediately from heat and set aside.

Preheat the oven to 375 degrees F. In the bowl of an electric mixer (or a large bowl, using a hand mixer), add sweet potatoes. Add all remaining casserole ingredients – sugar, syrup, spices, salt, vanilla extract, coconut milk and brown butter – and mix until combined and whipped. Spread the mixture in an oven-safe pan or dish. (I used a 7×11 dish)

To make the crumble, combine oats, brown sugar, flour, pecans, spices, and salt in a bowl and mix to thoroughly combine. Add in melted butter and use your hands or a fork to completely moisten the mixture and combine. Sprinkle the crumble evenly on top of the casserole. Bake for 20-25 minutes, until crumble is golden. Serve while warm and enjoy!

Source: Adapted from How Sweet Eats

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