Lighter sweet potato casserole with pecan crumble
110 min · 9 g protein · 263 cals / serving
Silky, cinnamon-spiced sweet potatoes, roasted first so they taste deep and caramel-sweet without a cup of sugar, whipped with Greek yogurt and eggs into a soft, souffle-like base. On top: a crunchy crumble of toasted pecans, oats and brown sugar that shatters under the spoon.
Ingredients
- 4 large (about 2 1/2 lb) sweet potatoes, scrubbed, weighed peeled
- 1 cup nonfat Greek yogurt
- 3 large eggs
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
Pecan crumble
- 1/3 cup + 1 tbsp pecans, chopped
- 1/3 cup rolled oats, old-fashioned
- 2 tbsp brown sugar
- 1 tbsp butter, melted
- a pinch ground cinnamon
Steps
- Heat the oven to 400°F. Prick the sweet potatoes a few times, set them on a lined baking sheet and roast for 50–60 minutes, until completely soft and oozing sticky syrup. Let them cool for 10 minutes, then scoop the flesh into a bowl and discard the skins. Turn the oven down to 350°F.
- Mash the sweet potato until smooth (a hand mixer makes it fluffy), then beat in the yogurt, eggs, maple syrup, vanilla, cinnamon, nutmeg and salt. Spread it in a lightly greased 2-liter (8 × 11-inch) baking dish.
- Rub the pecans, oats, brown sugar, melted butter and a pinch of cinnamon together with your fingers into a clumpy crumble and scatter it evenly over the top.
- Bake for 30–35 minutes, until the middle is just set and the crumble is toasted and fragrant. Let it stand for 5 minutes before serving.
Good to know
Marshmallows instead?
Skip the crumble and scatter 1 cup of mini marshmallows over the top for the last 5 minutes of baking, until puffed and golden. It is sweeter and a little lighter than the pecan top, and kids usually vote for it.
Why roast instead of boil?
Roasting concentrates the potatoes' own sugars and gives a deeper, almost toffee-like flavor, which is why this version needs so little added sweetener. Boiled sweet potatoes taste flatter and make a wetter casserole.
Can I make it ahead?
Make the base up to two days ahead and keep it covered in the fridge, with the crumble in a separate container. Top and bake on the day, adding 10 minutes since it goes in cold.
Per
- Calories
- 143
- Protein
- (14%)
- 5 g
- Fat
- (31%)
- 5 g
- Carbohydrates
- (55%)
- 20 g
- of which sugar
- 9 g
- Fiber
- 3 g
- Sodium
- 114 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2101 kcal goes into the pot and 1765 g of ingredients comes out as about 1470 g of food: 143 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.