Description
This Sweet Potato Casserole with Pecans is a delightful holiday or comfort food side dish featuring creamy mashed sweet potatoes infused with vanilla and warm spices, topped with a crunchy, toasted oat and pecan mixture. It’s naturally dairy-free, uses wholesome ingredients like coconut oil and almond milk, and is perfect for a festive gathering or cozy family dinner.
Ingredients
Scale
For the Sweet Potatoes:
- 4 ½ pounds sweet potatoes scrubbed (about 4–5 very large sweet potatoes)
- 1 cup unsweetened vanilla almond milk
- 2 vanilla beans or 2 tablespoons vanilla bean paste
- 2 tablespoons virgin coconut oil, melted
- ¾ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon white pepper
For the Pecan Oat Topping:
- 1 ⅓ cups old-fashioned rolled oats (gluten free if necessary)
- 1 cup roughly chopped pecans, untoasted
- ½ cup almond meal
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 5 tablespoons melted coconut oil
- 1 tablespoon pure maple syrup
Instructions
- Preheat and Prepare: Preheat your oven to 375°F. Lightly grease a 9×13-inch casserole dish and set it aside for later.
- Bake the Sweet Potatoes: Prick the sweet potatoes all over with a fork and place them on a baking sheet lined with foil or a silpat mat. Bake until tender when pierced with a fork, about 1 hour depending on size. Remove and let cool for about 5 minutes, then peel and discard the skins. Break the flesh into large chunks and place into the bowl of a mixer or large mixing bowl.
- Prepare the Vanilla Almond Milk: While the potatoes bake, pour almond milk into a small saucepan. Split the vanilla beans and scrape the seeds into the milk along with the pods. Heat gently over medium heat, bringing to a very gentle simmer for 5 minutes, stirring occasionally; do not boil. Remove from heat and let the vanilla steep.
- Combine Ingredients: Remove vanilla pods from the milk, then pour the almond milk with vanilla seeds into the sweet potato chunks. Add melted coconut oil, cinnamon, kosher salt, nutmeg, and white pepper.
- Mash the Sweet Potatoes: Mash the potatoes with the milk and spices using a mixer, paddle attachment, food mill, or by hand, until fairly smooth but still textured. Taste and adjust seasoning with salt and pepper as desired. Transfer the mashed potatoes to the prepared casserole dish and smooth into an even layer with a spatula.
- Make the Pecan Oat Topping: In a separate bowl, combine oats, chopped pecans, almond meal, cinnamon, salt, melted coconut oil, and maple syrup. Mix thoroughly until the topping is evenly moist.
- Top and Bake: Sprinkle the oat and pecan topping evenly over the mashed sweet potatoes in the casserole dish.
- Final Bake: Bake uncovered for about 20 minutes, until the topping is toasted, fragrant, and the casserole is heated through. Serve warm.
Notes
- For a smoother texture, use a food mill or paddle attachment on low speed.
- Freshly grated nutmeg significantly enhances the flavor over pre-ground nutmeg.
- Make sure not to boil the almond milk when infusing with vanilla to preserve flavor and prevent curdling.
- Can be prepared a day ahead and baked before serving.
- Substitute maple syrup with honey if desired.
- For a nut-free version, omit pecans and substitute with additional oats or seeds.
Nutrition
- Serving Size: 1/10 of recipe (about 1 cup)
- Calories: 280
- Sugar: 8g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
