Sweet Potato Casserole with Pecan Streusel
Silky spiced sweet potato baked under a crunchy brown sugar and pecan crumble, sweet enough to double as pudding.
- Time1 hr 30
- LevelEasy
- Costabout £0.59 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Prick the sweet potatoes and roast on a tray for 45 to 50 minutes until completely soft. Cool for 10 minutes.
48 min 20 s - 2
Turn the oven down to 180°C (160°C fan). Scoop the flesh into a bowl and mash until smooth.
- 3
Beat in the melted butter, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt until silky. Spoon into a buttered 1.5 litre dish.
- 4
Rub the gluten free flour, topping sugar and cold butter to crumbs. Stir in the pecans and scatter over the top.
- 5
Bake for 30 minutes until the topping is golden and the middle is just set.
30 min - 6
Rest for 10 minutes before spooning out. Good warm with cream or ice cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
