In Australia, sweet potato is usually viewed as a savoury vegetable, but this Sweet Potato Casserole With Crunchy Topping will change the way you see it. This dish is a twist on something you might see on an American table at Thanksgiving, where it’s usually topped with marshmallows. We decided to make this a little healthier by substituting a crunchy pecan topping instead.
Sweet Potato Casserole With Crunchy Topping
Creamy mashed sweet potato baked with a buttery, crunchy topping. Comforting, hearty, and a classic side dish for holidays or family dinners.
10
servings10
minutes35
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- For Filling
4 cups Sweet potato puree
0.33 cup Brown sugar-packed
0.5 cup Unsalted butter-softened
2 Eggs
1.25 tsp Vanilla extract
.75 tsp Cinnamon
.25 tsp Salt
- For Topping
1 cup Brown sugar
3 tbsp Unsalted butter
0.5 cup Almond flour
0.5 cup Oats
1 cup Pecans-chopped
0.5 tsp Cinnamon
Directions
- Clean your sweet potatoes, then slice them into 2.5cm thick slices and place in a large pot of water, boiling until soft.
- While they’re boiling, preheat oven to 180 degrees and prepare either a large baking dish around 22×33 cm, or a series of ramekins, by greasing them lightly.
- Remove sweet potatoes and rinse with cold water. Carefully peel the sweet potatoes under the cold water. Once peeled, place in a large bowl and mash them.
- To the sweet potato mash, add the brown sugar, softened butter, eggs, vanilla, cinnamon and salt. Mix until well combined and then place into either your baking dish or divide amongst the ramekins.
- In another bowl, combine the brown sugar, butter, almond flour, oats, pecans and cinnamon, and blend together using your hands. Mixture should be crumbly and well combined. Spread this over the baking dish/ramekins.
- Bake for 35-40 minutes
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