Sweet Potato Mash with Pecan Streusel Topping
In Thanksgivings past, I made a more traditional version of this casserole which included quite a bit of butter, sugar and cream. After some experimenting, I am thrilled to present to you this healthier version, which according to my family doesn’t skimp one bit on taste! You be the judge…
Servings: 10 to 12
Ingredients
- Olive oil spray
Topping
- 1/2 cup quick oats
- 1/2 cup coconut palm sugar see MPM Mini-Bites
- 3/4 cup pecans coarsely chopped
- 3-4 tablespoons coconut oil or butter
Filling
- 5 pounds sweet potatoes peeled, boiled and mashed
- 3 eggs beaten
- 1/2 cup coconut palm sugar
- 1/3 cup coconut oil or butter
- 1/3 cup unsweetened vanilla almond milk or heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9 x 13-inch casserole dish with olive oil spray.
- Topping: in a food processor blender, process oats until coarsely ground. (should only need a few “pulses”) In a medium bowl, combine ground oats, coconut palm sugar and chopped pecans. With your fingers, work in coconut oil (or butter), 1 tablespoon at a time, until topping mixture is well blended and crumbly. (you may not need all 4 tablespoons)
- Filling: in a large bowl, combine mashed sweet potatoes and remaining ingredients, blending well. (can use a mixer, but not necessary) Spread mixture evenly into prepared dish.
- Sprinkle topping evenly over casserole. Bake, uncovered, for 50 to 60 minutes or until topping is browned and sweet potatoes are hot.
Notes
Make Ahead and Storage Tips: unbaked casserole may be stored, covered, in the refrigerator for 2 days. Follow baking directions above. Store leftover casserole covered, in the refrigerator for up to 3 days. Reheat, covered, at 300 degrees F for 15 to 20 minutes or until hot. Baked casserole may be frozen for up to 4 months.
Coconut Palm Sugar: I have been using this healthier sweetening alternative in baking which you can read about here. If you prefer, you may substitute equal amounts of cane sugar or brown sugar for the coconut palm sugar.
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