Alpha Gal Friendly Sweet Potato Casserole with Pecan Streusel
Total time1 hr 20 min
Prep time25 min
Cook time55 min
5.0(18)
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Learn more →Ingredients
8 servings
For the sweet potato filling
- 3 lbs sweet potatoes (about 4 medium), peeled and cut into 2-inch chunks
- 4 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup packed light brown sugar
- ¼ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
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 piecesChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ¼ tsp salt
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.
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