Peel and chop your sweet potatoes into evenly sized chunks. This helps them cook faster and more evenly.

Place the sweet potatoes in a large pot and cover with water. Add a pinch of salt.

Bring to a boil over medium-high heat, then reduce to a simmer for 15–20 minutes, or until tender when pierced with a fork.

Drain the water and let the sweet potatoes sit for a few minutes to steam off excess moisture.

Pro Tip: Slightly drying the potatoes after draining prevents your casserole from becoming watery.

Transfer the cooked sweet potatoes to a large mixing bowl.

Add the melted butter, brown sugar, eggs, almond milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt.

Mash or beat until completely smooth and creamy.

Pro Tip: Use a hand mixer for the creamiest texture. If using a potato masher, make sure there are no lumps for the smoothest base.

In a separate bowl, combine almond flour, brown sugar, cinnamon, melted butter, and pecans (if using).

Mix until the mixture resembles coarse crumbs.

Pro Tip: If you like a slightly crispier topping, toast the pecans lightly in a dry pan before mixing them in.

Preheat your oven to 350°F (175°C).

Grease a 9x13 baking dish lightly with butter or nonstick spray.

Spread the sweet potato mixture evenly in the dish.

Sprinkle the crumble topping evenly over the sweet potato layer.

Bake uncovered for 25–30 minutes, or until the topping is golden and slightly crisp.

Remove from the oven and let it cool for 5–10 minutes before serving.

Pro Tip: Letting it rest slightly helps the casserole set, making it easier to serve and keeping each portion intact.