SWEET POTATO CASSEROLE with the Best Pecan Crumble Topping!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers a natural sweetness.

marshmallows

🥗Healthier: toasted nuts

💰Cheaper: coconut flakes

Nuts add crunch and nutrition.

Peel three pounds of sweet potatoes, which is about three large sweet potatoes.

Slice the sweet potatoes into rounds and then chop them into cubes.

Fill a large pot with water and bring it to a rolling boil over high heat.

Add the sweet potato chunks to the boiling water and cook for 20 to 30 minutes or until fork-tender.

While the potatoes are cooking, roughly chop 3/4 cup of pecans and add them to a medium mixing bowl.

Roughly chop 1/4 cup of pepitas and add them to the bowl with the pecans.

Chop up 4 pitted dates and add them to the bowl; ensure they are pitted to avoid hard chunks.

Add 1/4 cup of almond flour and 2 tablespoons of melted butter to the bowl and mix everything together with your hands until well coated.

Drain the sweet potatoes in a colander and transfer them to a large mixing bowl.

Mash the sweet potatoes with a potato masher or use a hand mixer for a fluffier texture.

Add 1/4 cup of milk, 1/4 cup of melted butter, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the sweet potatoes and mix until well combined.

Spread the whipped sweet potato mixture in the bottom of a 9 by 13 inch baking pan.

Top the sweet potato with the pecan crumble mixture by sprinkling it evenly on top.

Bake in a 375 degree Fahrenheit oven for about 25 to 30 minutes or until the top is lightly golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens