Growing up my Aunt always made a sweet potato casserole like this. It’s the first recipe to make me love sweet potatoes. Sure the 2 cups of sugar in the original recipe definitely helps a kid love sweet potatoes, but that crumble topping is money. My Crumble Topped Sweet Potato Casserole recipe keeps the pecan and corn flake (yes corn flakes) topping, but reduces the refined sugar. My adult palette is quite happy and I feel a tiny bit better about filling my plate with 50% Crumble Topped Sweet Potato Casserole.
Crumble Topped Sweet Potato Casserole
Do not and I repeat do not attempt to make this with those dreadful canned yams. I know we don’t hate on food around here, but those are just gross. Make sure you use the real deal. I like to bake mine, but that takes about an hour. The good news is you can do it ahead of time. You can also cook your sweet potatoes in the microwave. They just need to be soft enough to cut them in half and scoop out the flesh.
Sweet potatoes are already sweet so as long as you appreciate their natural sweetness, you can reduce the sugar in your sweet potato casserole. This makes it a much healthier sweet potato casserole recipe. I only use 4 tbsp. in this entire recipe and that’s enough.
Substitutions for Sweet Potato Casserole
The corn flakes are just not optional on this one. They add crunch and sweetness. It’s super easy to find gluten free corn flakes. So, if you have those that are gluten free, this is a great recipe to make.
You could replace the brown sugar with maple syrup or honey. You can also replace the eggs with flax eggs if vegan and the butter with a vegan alternative. Vegan sweet potato casserole is just as good as the original.
To make a vegan flax egg just add 3 tbsp. of water to 1 tbsp. of ground flax. Mix it together and let it sit 5 minutes until it has a jelly like consistency. It will just thicken a bit. Make one of these for every regular egg in a recipe.
Make it Ahead Thanksgiving Recipes
One of the keys to a successful Thanksgiving game plan is having some recipes you can make ahead. The good news is, this Crumble Topped Sweet Potato Casserole can be made a day or 2 before and baked to perfection the day of.
I really hope you make this recipe for your family this year and if you do, tag me on Instagram @FreshFitKitchen.
Pin Crumble Topped Sweet Potato Casserole for your Thanksgiving Day recipe plan!
Crumble Topped Sweet Potato Casserole
- 1.5 cups Corn Flakes Cereal
- 1/3 cup Pecans
- 4 tbsp. Butter Cold, diced into small cubes
- 4 tbsp. brown sugar divided- half for topping and half for filling
- 1/2 tsp. salt divided- half for topping and half for filling
- 4 large Sweet Potatoes Baked or Microwaved
- 1 large egg
- 1 large Egg White
- 1 tsp. cinnamon
- 1/4 cup Maple Syrup
- 1/4 cup unsweetened vanilla almond milk
Preheat oven to 400 degrees. You can bake or microwave your sweet potatoes. I find that this casserole is fluffier if I bake them, but the difference is minimal. Do whatever works for you time wise.
In the bowl of a food processor pour in the corn flakes, pecans, butter, 2 tbsp. of brown sugar and 1/4 tsp. of salt. Whirl it up until it forms a nice crumble texture. The butter will evenly distribute throughout.
Set the crumble aside and prepare to mix the filling. You can do this in a stand mixer or with a hand mixer.
Make sure the sweet potatoes are cooled. Scoop out the flesh of the sweet potatoes and then add the egg, egg white, cinnamon, brown sugar, maple syrup, 1/4 tsp. salt and 1/4 cup of vanilla almond milk. Beat on medium high speed with a whisk attachment until fluffy.
Butter a 10 inch cast iron skillet or an 8x8 baking dish. Pour the filling in, then spread the crumble topping over it. Bake for 25-30 minutes or until the top is golden and everything is warmed through.
Make it Gluten Free: Make sure your corn flakes are certified gluten free and this is a gluten free crumble topped sweet potato casserole you can enjoy.