Description
Our lightened-up version of Sweet Potato Casserole is creamy, perfectly spiced and just sweet enough. The pecan topping adds a delicious savory crunch. Gluten-free, dairy-free.
Ingredients
Units
Scale
- 4 pounds yams or sweet potatoes
- 1/2 cup coconut milk (or sub half n half or heavy cream)
- 1/3 cup maple syrup (adjust to taste, we tried less but found better flavor with this amount)
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon chipotle powder (optional but GOOD!)
- 1 1/2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 3 tablespoons of butter (or coconut oil)
Pecan Crumble Topping
- 1 1/2 cups raw pecans
- 1/4 cup pumpkin seeds
- 3 tablespoons coconut sugar (or brown sugar)
- 2 tablespoon butter, softened
- 1/4 teaspoon salt
- 5-6 fresh sage leaves
Instructions
- Preheat oven to 350F.
- Prep the yams. Peel and cut yams into 2-inch chunks and place in a large pot with a steamer basket insert. Add water to the bottom of the steamer basket, and bring to a boil. Steam covered on the stove for 35 minutes until tender and a fork goes in easily.
- While yams are cooking, in a medium bowl whisk together the coconut milk, maple syrup, ginger, nutmeg, chipotle powder, cinnamon, vanilla, eggs, salt and pepper.
- Make the Pecan Crumble topping: Crush 1 cup of the pecans and the leaves of sage by pulsing in a food processor to get a coarse meal. Roughly chop the remaining pecans (or leave them whole) add to a medium bowl and combine with the pecan sage meal, pumpkin seeds, coconut sugar, butter and salt. It is easiest to do this with your hands or use a fork if preferred.
- Combine. Drain any liquid on the yams, and let cool for 10 minutes. For the smoothest texture, whip yams in a food processor in two batches (or use a potato masher). Place whipped yams in a large bowl with the butter (melt butter first if yams are too cooled off to melt) and add the coconut milk spiced mixture. Cream together with a spoon or spatula until fully incorporated.
- Assemble. Scoop the sweet potato mixture into a 9 x 13 casserole dish (ungreased works fine). Spread out evenly and sprinkle the pecan topping over the top.
- Bake in a preheated oven at 350° for 40 minutes until the topping is lightly toasty and smells delicious.
Notes
You can bake sweet potatoes whole, but I prefer chopping and steaming them. Yams can sometimes be stringy, baking whole can affect the texture. But also makes a richer flavor. Your choice!
The food processor get the sweet potatoes dreamy creamy. But a potato masher will do the trick if need be.
Store leftovers in a sealed airtight container in the fridge for 3 days. Reheat in a 350 F oven to crisp up the topping.
Nutrition
- Serving Size: ⅔ cup
- Calories: 264
- Sugar: 11.5 g
- Sodium: 155.3 mg
- Fat: 14.2 g
- Saturated Fat: 4.6 g
- Carbohydrates: 31.9 g
- Fiber: 4.8 g
- Protein: 4.4 g
- Cholesterol: 32.8 mg