Sweet Potato Casserole with Pecan Crumble
Soft, smooth sweet potatoes topped with a crunchy, buttery topping makes for a classic Southern side.
- Gluten-free nonstick cooking spray
- 3 pound sweet potatoes
- ¼ cup packed brown sugar
- 6 tablespoons unsalted butter melted
- ¼ cup heavy cream
- 2 large eggs
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup all-purpose gluten-free flour
- ½ cup gluten-free rolled oats
- ½ cup packed brown sugar
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon ground cinnamon
- 5 tablespoons cold unsalted butter cut into small pieces
- ½ cup chopped pecans
Preheat the oven to 350ºF. Spray a 2-quart casserole dish with cooking spray.
Peel the sweet potatoes and cut into 1-inch chunks. Place in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and cook until tender, about 10 minutes. Drain very well.
Place the cooked sweet potatoes in the bowl of a food processor fitted with the steel blade. Puree until smooth. Add the brown sugar, butter, cream, eggs, salt, and pepper. Process until combined. Transfer to the prepared casserole dish.
To make the crumble, place the flour, oats, brown sugar, salt, and cinnamon in the bowl of a food processor fitted with the steel blade. Pulse several times to combine. Add the butter and process until the mixture resembles a coarse meal. Stir in the pecans. Top the sweet potatoes with the crumble mixture. Bake for 30 minutes or until hot and golden brown.
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