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Whipped Sweet Potato Casserole w/ Pecan Crumble Topping

  • Yield: 8 1x

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Ingredients

  • 3 pounds sweet potatoes
  • 1/2 cup coconut milk (or any milk)
  • 2 tablespoons brown sugar
  • 3 tablespoons maple syrup
  • 1 egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt

For the Pecan Crumble Topping

  • 1 cup raw (whole pecans)
  • 1/2 cup old fashioned oats
  • 2 tablespoons brown sugar (firmly packed)
  • Dash of cinnamon
  • Pinch of salt
  • 2 tablespoons white whole wheat flour (or all purpose flour)
  • 4 tablespoons cold butter (cubed)

Instructions

  1. Peel and chop sweet potatoes into 1 1/2 inch cubes. Add to a large pot and cover with cold water. Bring to a boil and cook until fork tender, about 12-15 minutes. Drain and set aside.
  2. Preheat oven to 375 degrees. Fit a stand alone mixer with the whisk attachment. (You can also use a hand mixer or mix by hand if necessary). Add the potatoes to the bowl of the mixer. Add the coconut milk, brown sugar, maple syrup, egg, vanilla, cinnamon and salt, and mix for 1-2 minutes, until light and fluffy.
  3. Pour sweet potato mixture into a 9×13 inch baking dish and top with the pecan crumble. Bake for 30-35 minutes, until golden brown.

For the Pecan Crumble Topping

  1. Add the pecans, oats, brown sugar, cinnamon, salt, flour, and butter to the bowl of a food processor. Pulse until crumble begins to come together and the butter forms pea sized balls of mixture.