Sweet Potato Casserole with Pecan Crumble
Servings: 8 Servings
Calories: 495kcal
Ingredients
For the sweet potatoes:
- 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
For the crumble:
- 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
Instructions
- 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.
Nutrition
Calories: 495kcal | Carbohydrates: 64g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 617mg | Potassium: 667mg | Fiber: 7g | Sugar: 27g | Vitamin A: 24780IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 2mg