A budget friendly, simple and delicious side dish perfect for the holidays. This Sweet Potato Casserole was cooked, topped with crunchy pecan crumble and baked until golden brown. You can even have this on its own for breakfast or snack.
Thanksgiving is one occasion that we never have in the Philippines but an occasion that I totally embraced when I moved in Canada. I truly believe that everyday no matter how my day goes, there is always a reason to be thankful. Little things, and most importantly for the presence of friends and family in my life. Unlike most people who celebrate Thanksgiving with a big bang with family and friends, I celebrate it quietly. I don’t throw huge thanksgiving dinner but I still like to celebrate it on my own way. Sometimes living alone could be a challenge during the holiday. Just because I don’t have a big family to celebrate thanksgiving with, it doesn’t mean I cannot celebrate it. If you are like me who lives alone, it doesn’t mean we cannot celebrate occasions like this. This is another reason why I love small batch cooking and baking. I don’t have to cook a huge casserole of sweet potato if I only have to share it with few friends or just by myself. So this sweet potato casserole was made for singles out there or for someone who wants to share it with a friend or a partner. It’s a pretty decent portion, I would say just enough to give you room for other items on the table, but as I always say you can double it for a slightly bigger portion.
Small portions allows you to eat more variation of food
Small batch cooking doesn’t mean you have to starve yourself, it simply means cooking a reasonable size that you can finish without pushing your limit. I wouldn’t deny it, I drool over photos of food in large batches. The huge juicy turkey, large bowl of salad, dozen of freshly baked dinner rolls and crunchy baked sweet potato casserole in large baking dish. I mean who doesn’t? We all love food, I do 🙂 They’re nice to look at and probably enjoyable to eat but after few spoonful, I start worrying how I will fit an almost half eaten turkey and casserole dish.
This is one reason why I love small batch baking, and I do understand that this is not for everybody especially those who love to entertain large group or those people who have a huge family to feed. But if you are in the same boat as me, a foodie who’s definition of entertaining is entertaining myself and 2-3 friends, then small batch baking is for you and me.
This Sweet Potato Casserole is a small batch for two, but that doesn’t mean you cannot make more. This recipe is so simple, you can easily double or triple it without worry of ruining it. It’s a mashed sweet potato, all you need to do boil and mashed the sweet potato and then bake it with the crumble topping, just that. Pretty simple, right? Because it is. A perfectly portion that will still give you space to eat other delicious items on your table. Space for turkey, for salad, for freshly baked bread and most specially space for dessert and more dessert. See what I mean? Small serving portion actually allows you eat more not less.
What are the ingredients to make Sweet Potato Casserole?
- Sweet Potato – Select a size that you think is suitable for one person. Basically, 1 sweet potato per person. Since this is for two, I picked 2 medium size sweet potato, sometimes 3 if they are small.
- Brown Sugar – Although sweet potato have a natural sweetness, I like to add a little bit of brown sugar to the mashed sweet potato and for the crumble topping. You can also use honey or maple syrup for the sweet potato.
- All-Purpose Flour – for the crumble topping
- Rolled Oats – I like the texture of rolled oats when added to a crumble topping. It gave the crumble a nice cluster of crunchy bits and pieces
- Pecans – I love pecan crumble, they add a nice crunch and makes the casserole taste even better.
- Butter – to bind the crumble topping, it also helps in making the topping crunchy. You can substitute coconut oil but pay attention when it bakes as it could get brown easily. You will need less time baking, as soon as the crumble turns brown take it out of the oven.
How do you make Sweet Potato Casserole?
Easy! This is one is very simple. Simply boil the sweet potato until soft enough to mush. Mash then add the sweetener. Transfer in a casserole dish that fits the portion that you are making. Next make the crumble topping by combining butter, flour, rolled oats and chopped pecans. Mix until it clumps together. Sprinkle on top of the mashed sweet potato then bake until the crumble turns brown. That’s about it. Enjoy!
- 2 Large size Sweet Potato (about 1 1/4 cup when mashed)
- 1 tbsp Butter
- 2 tbsp Brown Sugar (add 1 tbsp more if you want it sweeter)
- 1 tbsp melted Butter
- 2 tbsp Brown Sugar
- 3 tbsp chopped Pecans
- 2 tbsp All-Purpose Flour
- 2 tbsp Rolled Oats
- Pre-heat the oven to 350F
- Cook the Sweet Potato: Peel and cut the sweet potato in small pieces. Cut it as even as possible for faster cooking. Transfer in a pan with 3 cups of water (or more depending on the amount of potato). Add salt and stir. Cook for 22 minutes or until tender. Use a fork to test if soft enough. Drain the excess water then return to the pan. In low heat, cook for 1-2 minutes just to further drain the excess water.
- Make the Crumble Topping: Mix melted butter, flour, rolled oats, chopped pecans and brown sugar until it starts to clump together. Set aside in the refrigerator while you wait for the potato to cook.
- Mash the Sweet Potato: Mash the sweet potato (while still warm) either by potato masher or a ricer. I like using potato ricer for a smoother texture, but a potato masher will work as well but will give a more chunky texture. Add butter and sugar and mix until just combined. Transfer in a baking dish.
- Bake the Sweet Potato: Loosen up the crumble and sprinkle it on top of the mashed sweet potato. Lightly push down the crumble topping with your fingers. Bake at 350F for 30 minutes or until the toppings melts and browned.
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