Savory Sweet Potato Casserole

This savory sweet potato casserole is made with herbs and spices for rich, comforting flavor and is topped with a sweet and savory pecan crumble. Gluten free, dairy free, and refined sugar free. A healthy, flavorful side dish perfect for Thanksgiving and the holidays.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 40

Cook Time 20

Total Time 1

Servings side servings

Calories 273kcal

Author Sara

Equipment

1 large stock pot
1 potato masher
1 9x9 baking dish

Ingredients

4 lbs. sweet potatoes
3 tbsp. extra-virgin olive oil
¼ cup chicken broth (or vegetable broth for vegetarian/vegan)
½ tsp. garlic powder
½ tsp. paprika
1 tsp. fine sea salt

Ingredients for the Pecan Crumble Topping

1 cup pecans, chopped
⅓ cup almond flour
2 tbsp. extra-virgin olive oil
¾ tsp. dried thyme (2-2.5 tsp. fresh)
½ tsp. dried rosemary (1.5-2 tsp. fresh)
¼ cup coconut sugar (brown sugar can also be used)
¼ tsp. fine sea salt

Instructions

Preheat oven to 375-degrees F.
Peel sweet potatoes and cut them into uniform cubes or slices (size doesn't really matter). Place cut sweet potatoes in a large pot with enough water to fully submerge the potatoes. Bring to a boil and boil for 20 minutes, or until sweet potatoes are fork tender.
While the potatoes are cooking, make the pecan crumble topping. Add all ingredients (1 cup pecans, chopped, ⅓ cup almond flour, 2 tbsp. extra-virgin olive oil, ¾ tsp. dried thyme, ½ tsp. dried rosemary , ¼ cup coconut sugar and ¼ tsp. fine sea salt) to a small bowl and mix to combine. Set aside.
Once sweet potatoes are fork tender, drain liquid and return them to the pot. Using a potato masher, mash to desired consistency (I like to leave a few chunky pieces to a more rustic texture). Add 3 tbsp. extra-virgin olive oil, ¼ cup chicken broth, ½ tsp. garlic powder, ½ tsp. paprika, and 1 tsp. fine sea salt. Mix to combine. (TIP: keep on low heat while preparing the mashed potatoes - keeping them warm before baking will speed up the baking time while not allowing the pecan topping to burn).
Transfer the mashed sweet potatoes to a 9x9 baking dish and spread them into an even layer. Then sprinkle pecan crumble over the top.
Bake for 20 minutes, or until heated through (see notes).
Remove from oven and enjoy!

Notes

Chicken bone broth, chicken broth, or vegetable broth can be used. Just don't use beef broth.
If using fresh herbs, taste and adjust the topping pending how strong you want the herb flavors to come through. Rosemary is typically stronger than thyme.
The pecan topping will start to burn at around 20 minutes, so don't overcook. If you are baking these in a smaller pan, add the pecan topping about halfway through baking time. A smaller pan will require longer bake time to fully heat the potatoes.

Nutrition