Go to the recipe.

Sweet Potato Casserole With Pecan Oat Crumble

This sweet potato casserole is a lighter variation of the traditional Southern side dish and contains incredibly smooth sweet potatoes mashed with a brown sugar pecan oat crumble on top. Not here any marshmallows.

I would have laughed you out of the room if you had said to me ten years ago that I would be posting a recipe using sweet potatoes as the star.

I’m not proud to admit it, but for the first 20 years of my life, I was a sweet potato hater. Simply put, I didn’t like them. I believe it was because I anticipated potatoes to be savoury, just like I anticipate pickles to be savoury, and it didn’t make sense to me that they should be sweet.

So was much easier for me to do it back then than it would be now to forego sweet potato casserole and all other variations of the spud during Thanksgiving. Nowadays, sweet potatoes are very popular.

Thanksgiving 2010 marked the exact moment that this aversion permanently changed. I had just received my undergraduate degree and was living in New York City. Even though I had to take the train back the following day since I didn’t have enough vacation time to take Friday off, I took the train home to Philadelphia for Thanksgiving. Coming home was just what I needed because the large metropolis has a tendency to wear me out.

Sweet Potato Casserole With Pecan Oat Crumble

I know that sounds unusual, but there were only the four of us for Thanksgiving dinner. While there, I took a small bite of the mashed sweet potatoes because my dad (who is naturally from the south) claimed they were wonderful.

I took a tiny mouthful, anticipating the cloying, repulsive sweetness I could recall from whatever childhood memory I had. But I was surprised to find a smooth, buttery, slightly sweet richness instead.

It was just beyond the texture. They had an otherworldly smoothness. Silky is the most accurate adjective. They weren’t all that sweet, either. I instantly jumped up and went back for a hefty portion after my first mouthful. after which another.

Then, instead of pie, I had it for dessert.

Yes, on that day a new fixation was born. I imagine the magnitude of the turnaround startled my parents. I must admit that I shared their amazement. When I returned to the city, I started looking for baked sweet potatoes on menus and eating them for dinner. It was serious at the time, and it hasn’t really subsided since (though now I eat more than just a sweet potato for dinner).

I eventually created a recipe that was as close to those original, incredibly smooth, faintly sweet potatoes as I could make it. Using an immersion blender to purée the potatoes after they have cooked, as opposed to a masher or a hand mixer, is the key to getting the nicest texture. I would also advise a food processor if you don’t have an immersion blender. Although you could try it, I believe that attempting to blend the viscous mixture in a regular blender will cause it to overheat. However, immersion blenders are reasonably priced and excellent for making soups and smoothies. I employ this one.

Sweet Potato Casserole With Pecan Oat Crumble

For meals with meats and veggies, I frequently only make the mashed sweet potatoes. I never have enough to eat of it. It is impossible to top the sweet potatoes’ silky texture and natural flavour, which is only slightly increased by the addition of butter and maple syrup.

But this year, I decided to recreate a classic Thanksgiving side dish—sweet potato casserole—using my recipe. It won’t be very sweet. Condensed milk and eggs won’t be used. Without a doubt, we won’t use marshmallows. No, this is superior.

No, everything in this sweet potato casserole is just a supporting cast, with the stars receiving all the attention. My typical mashed and puréed sweet potatoes are topped with a straightforward crumble of brown sugar, pecans, and oats, then baked until the top is crisp and golden. The sweet potatoes’ silky texture contrasts well with the pecans’ and oats’ crunch.

This is the stuff that makes me dream about Thanksgiving. Next week, when we have my parents as well as Brian’s parents and sister for the first time, I’ll be serving it. Even if you didn’t know certain foods were good for you for the first half of your life, sharing excellent food with love is what it’s all about. I’m catching up on time!


  • Regarding the sweet potatoes:
  • three kilos of sweet potatoes (3-4 large)
  • One-fourth cup unsalted butter (4 Tbsp)
  • 1/3 cup of maple syrup only
  • 30 ml of thick cream (half & half or whole milk works too)
  • 0.5 teaspoons of salt

When making the pecan-oat crumble:

  • One-fourth cup unsalted butter (4 Tbsp)
  • 50 g of brown sugar (packed)
  • 12 teaspoon cinnamon
  • 0.5 tsp. salt 1/8-inch nutmeg
  • all-purpose flour, half a cup
  • Oats, rolled, in a cup (also called old-fashioned)
  • a half-cup of chopped pecans
Sweet Potato Casserole With Pecan Oat Crumble


Set the oven to 375 degrees Fahrenheit. Grease a 9×13-inch pan or roughly 3-quart baking dish generously, and then set it aside.

Sweet potatoes should be peeled and cut into 1 1/2 inch cubes. Put cubed sweet potatoes in a big pot and add cold water to cover. Over medium-high heat, add a large pinch of salt and bring to a boil.

Boil potatoes for 10 to 15 minutes, stirring periodically, or until they are tender enough to readily penetrate with a fork. Drain the potatoes and add them back to the pot after reserving about 12 cup of the water.

Add salt, heavy cream, maple syrup, a tiny bit of the potato water that was set aside, and butter. Blend the potatoes in an immersion blender for a few minutes, or until they are perfectly smooth. Use a hand mixer if you don’t have an immersion blender, however it produces a nice silky texture. Add a bit more potato water and mix the potatoes again if they look too thick.

After tasting the potatoes, add more salt or maple syrup as desired. In the baking dish, stack the potatoes evenly.
Melt the butter in a sizable microwave-safe basin for the crumble. Brown sugar, cinnamon, nutmeg, and salt should all be incorporated. The flour, oats, and pecans should all be mixed in thoroughly. At this point, I really mix the mixture with my hands to make sure it is well-combined.
Spread the potatoes with an equal layer of the crumble mixture.
Bake the crumble for 25 to 30 minutes, or until golden brown and toasty-smelling.
Serve hot!


The sweet potato casserole may be made in advance, which is great. After completing steps 1 through 5, distribute the potatoes in the baking dish, cover it, and chill it overnight. The crumble can be be prepared in advance and kept overnight in the refrigerator, separate from the potatoes. When you’re ready to bake, start at step 7 and increase the baking time by a few minutes.

Leave a Comment