Low Sodium Sweet Potato Casserole with Pecan Streusel

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Low Sodium Sweet Potato Casserole with Pecan Streusel

Sweet potatoes simmered until fork-tender get mashed into a silky, custardy base, enriched with brown sugar, a splash of milk, and warm notes of vanilla, cinnamon, and nutmeg. That filling gets spread into a baking dish and topped with a generous layer of chopped pecans and brown sugar worked into buttery, clumpy streusel that bakes up deep golden and crisp. As it goes in the oven, the edges puff and set while the topping turns crackly and toasted, creating that classic sweet-savory contrast in every scoop. This one's a holiday-table staple that fits neatly into a low added salt approach, letting the natural sweetness of the potatoes and toasted pecans do most of the talking. Warm from the oven with a soft, custardy center under a crunchy pecan crust, it's the kind of side dish people ask for seconds of.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the sweet potato filling

3 lbs sweet potatoes (about 4 medium), peeled and cut into 2-inch chunks
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
4 tbsp unsalted butter, softened
¼ cup packed light brown sugar
¼ cup whole milk
2 large eggs, lightly beaten
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pecan streusel

1 cup pecan halves, roughly chopped
½ cup packed light brown sugar
⅓ cup all-purpose flour
3 tbsp unsalted butter, cold and cut into small pieces
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
2
Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!