Sweet Potato Casserole – Downshiftology

This sweet potato casserole is a must-make Thanksgiving side dish. Fluffy and whipped spiced sweet potatoes are topped with the most delicious nutty pecan crumble. It’s packed with so much flavor and texture that you certainly won’t miss any marshmallow topping!

Sweet potato casserole with a spoon. — *Photo: Gayle McLeod*

The Best Sweet Potato Casserole You’ll Have

Whenever Thanksgiving peeks around the corner, all the sweet potato recipes come to mind — mashed sweet potato, roasted sweet potatoes, spiced candied yams, and especially a sweet potato casserole. I’ve never been a huge fan of the traditional marshmallow-topped casserole (that’s overly sweet), so I always opt for this version that’s naturally sweetened with dates, vanilla, and cinnamon (that’s perfectly sweet). Here’s why I think you’ll love it too!

It’s got a unique crumble topping. While most pecan toppings stick to just flour, pecans, and sugar, my version goes a step further with crunchy pepita seeds, chewy sweet dates, and almond flour. Bonus — it’s gluten-free and refined-sugar-free!
It’s a Thanksgiving side dish everyone loves. Between the silky sweet potatoes and crunchy nutty texture, this dish is always one of the first ones to disappear. If you’re not sure what to bring, this classic Thanksgiving recipe is a no-brainer.
You can make it ahead of time. Simply make the sweet potato base and nutty topping the day before, then combine and bake right before serving. I’ve got more tips on that below!

Ingredients for a sweet potato casserole.

Sweet Potato Casserole Ingredients

Sweet Potatoes: Instead of baking, I boil my sweet potatoes to create a silky, creamy texture. This will also save you some time!
Milk: You can use any type of milk, whether that’s dairy or dairy-free. I often use my homemade cashew milk as it’s got a creamy and nutty flavor that mixes well with the sweet potatoes.
Butter: Melted butter adds extra creaminess to the sweet potatoes. If you or your guests are dairy-sensitive, you can swap in ghee or vegan butter.
Spices: A bit of cinnamon, nutmeg, salt, pepper, and vanilla extract bring a spicy-sweet aroma to the sweet potato layer.
Pecan Crumble Topping: This is a blend of chopped pecans, dates, pepitas, and almond flour. It’s naturally sweetened from the dates, while the pecans and pepitas give it a savory crunch.

Find the printable recipe with measurements below.

Ingredient Substitutions

Dairy-free option → Swap the butter for ghee or vegan butter, and swap the milk for dairy-free milk.
Nut-free option → Swap the pecans with oats.
Swap the nuts and seeds → Walnuts, chopped pistachios, pumpkin seeds, or pine nuts would be delicious options.
Swap the dates → Other dried fruits such as dried cranberries, raisins, or dried apricots would work well.

How To Make This Sweet Potato Casserole

Boil the sweet potatoes. Bring a large pot of water to boil, peel and dice the sweet potatoes, and then cook them for 20 to 30 minutes, until fork tender.

Make the sweet potato layer. Drain the sweet potatoes in a colander and mash them in a large bowl with a hand masher or electric hand mixer (I prefer the latter for the fluffiest texture). Then, add the butter and milk into the bowl and mix until it’s perfectly creamy.

Make the crumble topping. Roughly chop the pecans, dates, and pepitas and toss them in a large bowl. Then, add the almond flour and butter and mix with your hands until everything is combined.

Assemble the casserole. Spread the sweet potato in a flat layer in a 9×13-inch baking dish. Sprinkle the pecan crumble on top in an even layer.

Baking time! Bake for 25 to 30 minutes at 375°F (190°C), until the top becomes lightly golden brown. Remove it from the oven, then serve it up!

Prepare This Casserole Ahead Of Time

On Thanksgiving, time-saving tips are our savior! So here’s how you can meal prep this sweet potato casserole ahead of time.

Make the components the day before. After you’ve made both the bottom sweet potato layer and the topping, store them separately in airtight containers in the fridge.
Bake on Thanksgiving. The next day, take the mixtures out of the fridge and let the sweet potatoes come to room temperature for about 30 minutes. Then, assemble the casserole and bake for 20 to 30 minutes or until the top is beautifully golden. So easy!

More Thanksgiving Side Dishes

I hope everyone at your Thanksgiving dinner enjoys this sweet potato casserole! If you make it, I’d love to hear how this turned out in the comment box below. Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

Description

This easy sweet potato casserole recipe is a must-make Thanksgiving side dish. Fluffy and whipped spiced sweet potatoes are topped with the most delicious nutty pecan crumble topping. Watch the video below to see how I make this in my kitchen!

Boil the sweet potatoes. Bring a large pot of water to rolling boil over high heat. Place the sweet potato chunks into the pot and cook for 20 to 30 minutes, or until fork tender.
Blend the sweet potatoes. Drain the potatoes, then place them in a large mixing bowl. Mash them with a hand masher or electric beater.
Mix sweet potato layer. Add the milk, butter, vanilla, cinnamon, nutmeg, salt, and black pepper, and continue mixing until creamy.
Make the pecan crumble. Preheat your oven to 375°F (190°C). In a mixing bowl, add the pecans, pepitas, dates, almond flour, and butter. Mix thoroughly with your hands until combined.
Assmble and bake. Spread the mashed sweet potato into an even layer in a 9 x 13-inch baking dish. Then sprinkle the crumble mixture on top. Bake for 25 to 30 minutes, or until the top is golden brown.

Make-ahead tip: After making the mashed sweet potatoes and pecan crumble topping, store them separately and tightly covered in the fridge. The next day, take them out of the fridge and let the sweet potatoes come to room temperature for about 30 minutes. Then, assemble the casserole and bake for 20 to 30 minutes, or until the top is beautifully golden.
Tweak the crumble topping by swapping the pecans or pepitas for other nuts and seeds such as walnuts, chopped pistachios, pumpkin seeds, or pine nuts. You could also swap the dates for other dried fruit.
If you can’t have almond flour, feel free to use the flour of your choice.
To create a creamier sweet potato layer, use a food processor, hand mixer, or stand mixer to blend.
To make it dairy-free, you can swap butter for ghee and use any type of dairy-free milk.

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Recipe originally posted November 2019, but updated to include new photos and a video for your benefit!