Sweet Potato Casserole with a Pecan Crumble

Yield 8 servings

Creamy sweet potatoes topped with a sweet, crunchy, pecan topping.



Sweet Potato Mixture


  1. Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
  2. Prepare sweet potatoes: roast them whole or boil till fork tender. Make sure to remove the skins.
  3. Sweet Potato Mixture: Combine sweet potatoes, sugar, salt, cinnamon, vanilla, eggs and melted butter in a large mixing bowl. Beat with mixer or whisk vigorously.
  4. Pour mixture into baking dish. Bake for 30 minutes. 
  5. Prepare Topping: In a medium bowl, add the brown sugar, flour, oats, pecans, and melted butter. Mix with your hands till mixture is crumbly. 
  6. Remove sweet potatoes from oven after 30 minutes and sprinkle the surface of the sweet potato mixture with the pecan topping and bake for an additional 15-18 minutes. It will begin to brown when ready. 
  7. Let cool for 10 minutes before serving. 


If you wanted to make some adjustments to suit dietary restrictions or preferences, you could:

  1. Omit the nuts in the crunchy topping and just increase the amount of oatmeal
  2. Sub the butter in the topping for coconut oil
  3. Use a flour substitute for the topping (i.e. gluten-free flour, almond meal, etc.)
  4. Decrease the refined sugar in the sweet potato mixture by subbing maple syrup for 1/2.
  5. Try a flax egg or another egg substitute in the filling mixture.

Recipe by First and Full at