Pecan Sweet Potato Casserole
A silky sweet potato mash topped with crunchy pecan streusel, lightly spiced with cinnamon and nutmeg, and finished with a maple drizzle.
Ingredients
Sweet Potato Mixture
- 2 lb sweet potatoes medium, pricked
- 0.25 cup full-fat coconut milk
- 2 tbsp pure maple syrup
- 0.25 tsp salt
- 0.25 tsp ground cinnamon
- 0.125 tsp freshly grated nutmeg
Pecan Streusel
- 0.75 cup chopped pecans
- 0.75 cup all-purpose flour
- 0.75 cup light brown sugar
- 0.25 tsp salt
- 4 tbsp unsalted butter cold, cubed
Instructions
Sweet Potato Mixture
- Preheat the oven to 350°F (175°C) and place a rack in the center.
- Prick 2 pounds of sweet potatoes all over with a fork and bake directly on the center rack until tender, 45–55 minutes.
- Reduce oven temperature to 325°F (160°C). Once cool enough to handle, slice each potato lengthwise and scoop the flesh into a large bowl.
- Add 1/4 cup coconut milk, 2 tablespoons maple syrup, 1/4 teaspoon salt, 1/4 teaspoon cinnamon, and a pinch of grated nutmeg. Mash until smooth.
Pecan Streusel
- In a separate bowl, stir together chopped pecans, flour, brown sugar, and salt.
- Scatter 4 tablespoons of cold cubed butter over the mixture. Cut in with a pastry cutter until coarse clumps form.
Assembly and Baking
- Spread the sweet potato mixture into an 8×8-inch baking dish, smoothing the top.
- Sprinkle the streusel evenly over the sweet potatoes.
- Bake at 325°F (160°C) until the topping is golden and crackling, 25–35 minutes.
- Let rest for 5 minutes before serving; drizzle with extra maple syrup if desired.
Notes
Make-ahead: You can assemble the sweet potato mash and streusel topping separately up to a day in advance. Cover each component and refrigerate.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze portions for up to 2 months. Thaw overnight and reheat at 325°F until warmed through.
Nutrition
Serving: 200gCalories: 315kcalCarbohydrates: 47g
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