Sweet Potato Casserole w/Pecan Topping
Dairy-free
Thanksgiving is drawing nearer, and for me, one of the foods I look forward to the most is Sweet Potato Casserole, especially with the pecan topping. Using dairy-free ingredients, I made a creamy and fluffy soufflé like filling, with warm fall spices that includes my favorite super food, sweet potatoes, and topped it off with a crunchy, sweet and salty pecan topping with a hint of sage and orange zest. It’s the perfect fall side that completes my Thanksgiving meal and I hope you enjoy as well.
To save time on the big day, this dish can easily be put together the day before, covered and refrigerated, then baked when ready. At the very least, I would highly recommend baking the sweet potatoes the day before to allow oven time for turkey or other sides. Store them, covered, in the fridge until needed. Serves 10-12.
Let’s begin!
Ingredients:
For topping:
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 tsp rubbed sage
zest of 2 oranges
1/8 tsp salt
6 tbsp plant butter, melted
1 1/4 cup pecans, roughly chopped
For filling:
3 pounds sweet potatoes (about 3-4 large)
1/3 cup sweetened condensed coconut milk
1/3 cup all-purpose flour
1/3 cup light brown sugar, packed
5 tbsp plant butter, melted, then cooled
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 cup mini-marshmallows, heaping
3 large eggs, beaten
Instructions:
First, make the topping:
In a medium bowl, combine flour, sugar, sage, orange zest and salt with a fork.
Add pecans and melted plant butter and stir to evenly combine into a crumbly mixture.
Cover topping and place in fridge until needed.
Preheat oven to 400℉ / 205℃. Wash and dry your sweet potatoes, then poke each one all over with a fork.
For easy clean up, place a sheet of foil or parchment paper on a baking sheet before placing potatoes on to bake.
Place baking sheet one rack up from center of oven and bake 1 hour and 15 minutes.
Turn off oven and leave potatoes in oven 15 minutes longer, then remove and set aside to cool enough to handle.
Skins will easily separate from potato meat. You can also use a knife to cut a slit from one end to the other and pull back sides of skin.
Place potato meats in a large bowl and give them a little mash.
Add coconut milk, flour, sugar, butter, pumpkin spice and cinnamon to the bowl.
Use a hand mixer to beat on low for 10 seconds, then mix on medium speed for 15-20 seconds. Set aside.
Spread out mini-marshmallows on a baking sheet in a single layer.
Place on same rack the potatoes were baked on, then turn on broiler to high. DO NOT WALK AWAY. This will take under one minute.
Broil marshmallows until tops are dark brown or slightly burnt, then immediately remove from oven.
Use a rubber spatula to scrape off baking sheet and fold into the potato mixture until incorporated.
At this point, lower the oven temperature to 375℉ / 190℃ and grease or butter a 9x13 casserole dish. Remove pecan topping from fridge.
Whisk (or beat with fork) the three eggs, then fold them into the sweet potato mixture.
Pour the potato filling mixture into a greased or buttered casserole dish, approximately 9x13 size.
Using the rubber spatula, evenly spread filling in the dish.
Using a fork, break apart topping to make smaller crumbly pieces.
Evenly sprinkle pecan topping over the potato filling.
Bake, uncovered, for 30-35 minutes or until topping is golden brown and fragrant. Enjoy while warm.
Don’t be scared to be different and use some mini-marshmallows for halt of the topping.
Kids (and some adults) will appreciate you for giving them an option! I enjoy both, but definitely “team pecan” if I had to choose one topping.
Enjoy!
💜Julie
Dairy-Free Sweet Potato Casserole, with Pecan Topping
Ingredients
Instructions
- First, make the topping:
- In a medium bowl, combine flour, sugar, sage, orange zest and salt with a fork.
- Add pecans and melted plant butter and stir to evenly combine into a crumbly mixture.
- Cover topping and place in fridge until needed.
- Next, to bake sweet potatoes:
- Preheat oven to 400℉ / 205℃. Wash and dry your sweet potatoes, then poke each one all over with a fork.
- For easy clean up, place a sheet of foil or parchment paper on a baking sheet before placing potatoes on to bake.
- Place baking sheet one rack up from center of oven and bake 1 hour and 15 minutes.
- Turn off oven and leave potatoes in oven 15 minutes longer, then remove and set aside to cool enough to handle.
- Skins will easily separate from potato meat. You can also use a knife to cut a slit from one end to the other and pull back sides of skin.
- Now, to make filling:
- Place potato meats in a large bowl and give them a little mash.
- Add coconut milk, flour, sugar, butter, pumpkin spice and cinnamon to the bowl.
- Use a hand mixer to beat on low for 10 seconds, then mix on medium speed for 15-20 seconds. Set aside.
- Spread out mini-marshmallows on a baking sheet in a single layer.
- Place on same rack the potatoes were baked on, then turn on broiler to high. DO NOT WALK AWAY. This will take under one minute.
- Broil marshmallows until tops are dark brown or slightly burnt, then immediately remove from oven.
- Use a rubber spatula to scrape off baking sheet and fold into the potato mixture until incorporated.
- At this point, lower the oven temperature to 375℉ / 190℃ and grease or butter a 9x13 casserole dish. Remove pecan topping from fridge.
- Whisk (or beat with fork) the three eggs, then fold them into the sweet potato mixture.
- Pour the potato filling mixture into a greased or buttered casserole dish, approximately 9x13 size.
- Using the rubber spatula, evenly spread filling in the dish.
- Using a fork, break apart topping to make smaller crumbly pieces.
- Evenly sprinkle pecan topping over the potato filling.
- Bake, uncovered, for 30-35 minutes or until topping is golden brown and fragrant. Enjoy while warm.
