Sweet Potato Casserole with Pecan Crumble | The Key Ingredient with Sheri Castle

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide similar texture and flavor.

flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour is gluten-free and lower in carbs.

Preheat the oven to 375°F.

Bake sweet potatoes in the oven for about 1.5 hours until tender.

Let the sweet potatoes cool until they can be handled, then peel the skins off.

Mash the sweet potatoes in a mixing bowl.

Add softened butter and dark brown sugar to the sweet potatoes and mix with an electric mixer on low speed.

Once the potatoes start to crush, increase the mixer speed to add air and fluffiness.

Add half and half, bourbon, vanilla extract, 1 whole egg, pumpkin pie spice, lemon zest, lemon juice, peach preserves, and salt to the sweet potato mixture.

Mix until combined, using a spatula to ensure everything is blended well.

Butter a baking dish with softened butter using fingers.

Transfer the sweet potato mixture into the buttered baking dish and level the top.

In a separate bowl, combine all-purpose flour, dark brown sugar, pumpkin pie spice, and a pinch of salt.

Stir the dry ingredients together and then add melted butter, mixing until it resembles wet sand.

Fold in the pecan pieces and mix with fingers to create the topping.

Sprinkle the pecan topping evenly over the sweet potato mixture.

Bake in the oven until warmed through and bubbly, about 25-30 minutes.

Remove from the oven and let it rest for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens