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Sweet potato casserole with maple pecan topping, scooped onto a plate.
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Maple Pecan Sweet Potato Casserole

This healthier Sweet Potato Casserole is made with baked sweet potatoes and topped with a maple, tahini, pecan crumble that's perfectly sweetened and incredibly delish! It's vegan and gluten-free with all the cozy fall spices and rich flavors.
Prep Time7 minutes
Cook Time1 hour 43 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 12
Calories: 282kcal
Author: Debra Klein

Equipment

Ingredients

Sweet Potatoes

  • 3 lbs. sweet potatoes
  • 2 tablespoon tahini
  • 2 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon allspice

Maple Pecan Topping

  • ¾ cup almond flour
  • ⅓ cup ground flax
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ⅛ teaspoon allspice
  • ¾ cup pecans, chopped
  • ¼ cup tahini
  • ¼ cup maple syrup

Instructions

For sweet potato layer

  • Preheat oven to 400 and line a large rimmed baking sheet with unbleached parchment paper.
  • Wash outside of sweet potatoes and pat dry. Poke a few holes with a fork and lay on prepared baking sheet. Bake for about 60 minutes. Smaller potatoes will take about 45 minutes and large potatoes 75 minutes. Potatoes are done when tender but not mushy. You should easily be able to pierce with a fork.
  • Turn oven down to 350 degrees. Cut cooked sweet potatoes in half and then scoop the flesh into the bowl of a food processor or blender.
  • Add the tahini, maple syrup, cinnamon, salt and allspice. Blend until smooth and creamy. Scrape down the sides once in the middle to be sure everything is well mixed.

Maple Pecan Topping

  • In a medium sized bowl, mix together almond flour, ground flax, cinnamon, salt and allspice. Roughly chop pecans and mix them into the dry ingredients.
  • In a separate bowl, mix together tahini and maple syrup. Pour onto the dry ingredients and mix well, bringing up the flour from the bottom. Finished topping will be kinda pasty, crumbly, dry.
  • Spoon sweet potato mixture into the bottom of a baking dish. Press evenly into all parts of the dish and smooth with offset spatula.
  • Sprinkle the crumble topping onto the sweet potatoes and bake in 250 degree oven for 45 minutes.

Nutrition

Calories: 282kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 267mg | Potassium: 504mg | Fiber: 6g | Sugar: 12g | Vitamin A: 16097IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg