Sweet Potato Casserole is the ultimate comfort dish, blending creamy, velvety sweet potatoes with a golden, crunchy topping.
Each bite offers a perfect balance of rich, earthy sweetness and a satisfying crisp texture that’s impossible to resist.
This recipe transforms humble ingredients into a show-stopping side or dessert in just 1 hour and 40 minutes, making it ideal for gatherings or cozy nights in.
Warm cinnamon and nutmeg infuse the dish with a cozy aroma, while the buttery, pecan-strewn crust adds a delightful contrast.
Whether you’re serving it at a holiday feast or a weeknight dinner, this casserole promises to be a crowd-pleaser. Its comforting flavors and effortless preparation make it a timeless favorite you’ll return to again and again.
Ingredients for Sweet Potato Casserole
- 5 large sweet potatoes (scrubbed clean)
- 1 tablespoon extra-virgin olive oil or melted butter, plus more for drizzling
- 1¼ cups milk (plus more if needed; dairy or plant-based works)
- 1 teaspoon ground ginger
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh sage leaves (for garnish)
- Crumble Topping:
- ⅔ cup whole rolled oats
- ½ cup pecans, plus more for garnish
- ½ cup walnuts, plus more for garnish
- 1 garlic clove
- 1 tablespoon plus 1 teaspoon maple syrup
- 2 tablespoons extra-virgin olive oil or melted butter
- ½ teaspoon dried thyme leaves
- ½ teaspoon minced fresh rosemary
- 1½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
Step-by-Step Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and lightly brush a 9×13-inch baking dish with olive oil.
- Use a fork to poke a few holes into the sweet potatoes. Place them on the baking sheet and roast until very tender, about 60 minutes.
- Make the crumble topping: In a food processor, combine the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper. Pulse until just combined. Set aside.
- Once the sweet potatoes are cool enough to handle, scoop the flesh out of the skins and place it in the food processor. Add the olive oil, milk, ginger, salt, and pepper. Process until smooth and creamy. If the mixture is too thick, add a splash more milk.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Sprinkle the crumble topping over the sweet potato mixture. Add extra pecans and walnuts for garnish, along with the fresh sage leaves. Drizzle lightly with olive oil.
- Bake for 20 minutes, or until the topping is golden brown and crisp.
- Remove from the oven and let cool slightly before serving. Enjoy!
Perfect Pairings: Serving Suggestions
This Sweet Potato Casserole is a versatile dish that shines as a side or a main. Serve it alongside roasted turkey or ham for a hearty holiday meal, or pair it with a crisp green salad for a lighter option. For a cozy brunch, top it with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.
Make It Ahead: Storage and Reheating Tips
Prepare the casserole up to a day in advance—just assemble it, cover tightly, and refrigerate. When ready to bake, add 5-10 minutes to the cooking time. Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes to keep the topping crisp.
Mix It Up: Recipe Variations
Customize this casserole to suit your taste! Swap pecans and walnuts for almonds or hazelnuts, or add a sprinkle of cinnamon or nutmeg to the sweet potato mixture for extra warmth. For a vegan version, use plant-based milk and maple syrup instead of dairy and butter.
Kitchen Hacks: Time-Saving Tips
Short on time? Microwave the sweet potatoes for 10-12 minutes instead of roasting them. You can also use pre-chopped nuts or pre-minced garlic to speed up prep. If you’re making the crumble topping ahead, store it in the fridge until you’re ready to use it.
Essential Tools: Equipment Guidance
A food processor is your best friend for this recipe—it makes quick work of blending the sweet potato mixture and combining the crumble topping. If you don’t have one, a potato masher and a mixing bowl will do the trick. A sturdy baking dish ensures even cooking and easy serving.
Sweet Potato Casserole
Ingredients
- 5 large sweet potatoes
- 1 tablespoon extra-virgin olive oil or melted butter plus more for drizzling
- 1¼ cups milk plus more if necessary
- 1 teaspoon ground ginger
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh sage leaves for garnish
Crumble Topping
- ⅔ cup whole rolled oats
- ½ cup pecans plus more for garnish
- ½ cup walnuts plus more for garnish
- 1 clove garlic
- 1 tablespoon plus 1 teaspoon maple syrup
- 2 tablespoons extra-virgin olive oil or melted butter
- ½ teaspoon dried thyme leaves
- ½ teaspoon minced fresh rosemary
- 1½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9×13-inch baking dish with olive oil.
- Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
- Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper and pulse until just combined. Remove and set aside.
- Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
- Sprinkle with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil and bake for 20 minutes, or until the topping is browned and crisp.