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Wholesome Sweet Potato Casserole with Easy Pecan Streusel

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A balanced, healthier take on classic sweet potato casserole with a crunchy pecan streusel topping. Roasted sweet potatoes are combined with maple syrup and warm spices, then topped with a buttery pecan crumble for a dish that’s perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 1-inch cubes
  • 3 tablespoons coconut oil, melted (or unsalted butter)
  • 1/4 cup maple syrup (pure)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1 cup pecans, roughly chopped
  • 1/4 cup coconut oil, solid (or cold butter, cut into small cubes)
  • 1/4 cup almond flour (or oat flour for nut-free)
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Optional: 1/4 cup unsweetened shredded coconut

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel sweet potatoes and cut into 1-inch cubes. Toss with 1 tablespoon melted coconut oil and a pinch of salt. Spread in a single layer on the baking sheet.
  3. Roast for 25-30 minutes, flipping halfway, until tender and caramelized at edges. Let cool 5 minutes, then transfer to a large mixing bowl.
  4. While sweet potatoes roast, make streusel: In a medium bowl or food processor, combine chopped pecans, almond flour, salt, and cinnamon. Add solid coconut oil (or cold butter) and 2 tablespoons maple syrup. Pulse or mix until coarse crumbs form. Refrigerate until needed.
  5. To the bowl with roasted sweet potatoes, add remaining 2 tablespoons melted coconut oil, 1/4 cup maple syrup, beaten eggs, vanilla extract, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Mash until smooth, leaving a few chunks if desired. Taste and adjust seasoning.
  6. Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish with coconut oil or butter.
  7. Spread sweet potato mixture evenly in the dish. Sprinkle pecan streusel evenly over the top without pressing down.
  8. Bake for 25-30 minutes until streusel is golden brown and edges are bubbling. If browning too quickly, tent with foil for last 10 minutes.
  9. Let cool 5-10 minutes before serving. Sprinkle with extra toasted pecans and flaky sea salt if desired.

Notes

For best results, don’t skip roasting the sweet potatoes—it concentrates flavor and removes excess moisture. Use cold fat for the streusel to ensure a crumbly texture. Toasting pecans beforehand adds extra depth. The casserole can be assembled up to 24 hours ahead (without baking) and refrigerated; add 10-15 minutes to baking time. Leftovers keep for up to 5 days in the refrigerator or freeze for up to 3 months.

Nutrition

Keywords: sweet potato casserole, pecan streusel, healthy side dish, Thanksgiving, gluten-free, dairy-free option, vegetarian

Find it online: https://lumalunch.com/wholesome-sweet-potato-casserole-with-easy-pecan-streusel/