This sweet potato casserole with pecan crumble will be one of your new favorite vegetarian thanksgiving recipes!

Buttery sweet potatoes are topped with a homemade salty sweet pecan crumble for an irresistible casserole.

Everyone will be fighting for seconds!

Sweet potato casserole was a Thanksgiving favorite that I didn’t like growing up.

I couldn’t stand the bland sweet potatoes drowned in mini marshmallows and it was just too much sweet for me!

It was probably part of the reason why I never ate sweet potatoes as a child.

Years later as an adult, sweet potatoes are one of my favorite vegetables!

See case in point: 15 Vegetarian Sweet Potato Recipes

This sweet potato casserole with pecan crumble is NOTHING like the bland sweet potato casseroles of the past.

It is buttery, spiced perfectly, and topped with the most amazing salty sweet pecan crumble that makes my mouth water just thinking about it.

Everyone who tries it can’t get enough!

It’s also one we included in our 17 best vegetarian thanksgiving recipes!

How to make Sweet Potato Casserole with Pecan Crumble

First, you will need 5 cups of mashed cooked sweet potato.

Since I’m always finding ways to make Thanksgiving day faster, I often will boil my sweet potatoes the day before Thanksgiving and put them in the fridge.

This makes the casserole a cinch to throw together!

Add the mashed sweet potato, butter, milk, maple syrup, brown sugar, vanilla, cinnamon, and salt to a bowl and stir to combine.

Transfer to a casserole dish and start making the pecan topping.

This recipe calls for pecan crumbs, which is basically just taking pecans and placing them in a blender until a flour like texture forms.

It only takes a few seconds to blend up.

I love using pecan crumbs in desserts for the holidays!

If you love pecans, be sure to check out my cranberry blueberry crisp or my dark chocolate pecan cookie bars for Thanksgiving dessert!

Add the pecan crumbs, butter, brown sugar, and salt to a bowl.

Use a rubber spatula to stir until combined.

The crumble should resemble wet sand.

Spread evenly over the top of the sweet potatoes and bake for 30 minutes, until browned and bubbly!

When you have something sweet like the classic favorite sweet potato casserole, you absolutely need some salt in there to help counteract all the sweetness.

This is a mistake that a lot of sweet potato casseroles make.

While this is definitely sweet, it is contrasted by the saltiness of the topping and the flavors coincide perfectly in your mouth with each bite.

This is why so many of my favorite desserts have flaked sea salt on top!

Trust me, it takes the flavor to the next level.

The crumble is made using ground up pecans (think flour texture) mixed with melted butter, brown sugar, and the ever important salt (don’t omit this!)

I definitely wouldn’t call this a healthy casserole, but man is it packed full of flavor!

Sweet potato casserole went from a no-thank-you to a non negotiable part of my Thanksgiving table each year!

It just wouldn’t be Thanksgiving without this delicious sweet potato casserole on the table.

Seriously y’all, if you’ve never tried a sweet potato casserole that you liked then try this one!

It’s irresistibly delicious. I bet you’ll be fighting your relatives to get seconds.

Thanksgiving Recipes

Looking for more family favorite Thanksgiving recipes?

Be sure to read our post on the 17 best vegetarian thanksgiving recipes!

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Gluten Free Sweet Potato Casserole Recipe:

Yield: 10 servings

Sweet Potato Casserole With Pecan Crumble

Name: Sweet Potato Casserole With Pecan Crumble
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 3 tablespoons butter, melted; 1 1/4 cups pecan crumbs (see notes); 1/2 cup brown sugar; 1/2 teaspoon sea salt; 5 cups mashed sweet potato (around 3-4 large sweet potatoes); 1/2 cup butter, melted; 1/3 cup 2% milk; 1/4 cup pure grade a maple syrup; 2/3 cup brown sugar; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/2 teaspoon sea salt

This sweet potato casserole with pecan crumble is the BEST side for your Thanksgiving table! Melt in your mouth buttery sweet potatoes are topped with a salty sweet gluten free pecan crumble. You will be fighting for seconds!

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

5 cups mashed sweet potato (around 3-4 large sweet potatoes)
1/2 cup butter, melted
1/3 cup 2% milk
1/4 cup pure grade a maple syrup
2/3 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon sea salt

For the Pecan Crumble

3 tablespoons butter, melted
1 1/4 cups pecan crumbs (see notes)
1/2 cup brown sugar
1/2 teaspoon sea salt

Instructions

Measure mashed sweet potato into a bowl (I cooked mine the day before for ease of prep work)
To the sweet potatoes, add butter, milk, maple syrup, brown sugar, vanilla, cinnamon, and salt and stir well
Transfer to a 9 by 13 casserole dish
Add pecan crumbs, butter, brown sugar, and salt to a bowl and mix with a rubber spatula to combine. The crumble should resemble wet sand
Spread crumble evenly over the top of the sweet potatoes
Bake at 350 degrees for 30 minutes, or until bubbly

Notes

Use a food processor or blender to grind up the pecans into flour texture

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 494 Total Fat: 30g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 56mg Sodium: 414mg Carbohydrates: 56g Fiber: 3g Sugar: 43g Protein: 3g