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–+ servings
A close-up of a Thanksgiving side dish: sweet potato casserole with a pecan and oat crumble topping in a white baking dish.

Easy Sweet Potato Casserole with Oat Crumble

A time-saving sweet potato casserole perfect for busy Thanksgiving cooks. This recipe simplifies a traditional favorite with a flavorful oat and nut crumble topping.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Baking 20 minutes
Total Time 2 hours
Servings: 8 people
Course: Side Dish, Thanksgiving
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 5 large sweet potatoes about 3 pounds
  • 1 tablespoon extra-virgin olive oil or melted butter plus more for drizzling
  • 1.25 cups milk plus more if necessary
  • 1 teaspoon ground ginger
  • 0.75 teaspoon sea salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 cup fresh sage leaves for garnish
For the Crumble Topping
  • 0.66 cup whole rolled oats
  • 0.5 cup pecans plus more for garnish
  • 0.5 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
  • 0.5 teaspoon dried thyme leaves
  • 0.5 teaspoon minced fresh rosemary
  • 1.5 teaspoons sea salt
  • 0.25 teaspoon freshly ground black pepper

Equipment

  • Baking sheet
  • 9x13-inch baking dish
  • Food processor

Method
 

  1. Preheat your oven to 425°F. Line a baking sheet with foil and brush a 9x13-inch baking dish with olive oil.
  2. Use a fork to poke a few holes into the sweet potatoes. Place them on the prepared baking sheet and roast until very tender, about 60 minutes.
  3. 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. Remove the mixture and set it aside.
  4. Scoop the cooked sweet potato flesh out of the skins and place it into a food processor. Add the olive oil, milk, ginger, salt, and pepper. Process until combined. Spread this mixture evenly into the prepared baking dish.
  5. Sprinkle the sweet potato mixture with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil. Bake for 20 minutes, or until the topping is browned and crisp.

Notes

This casserole can be assembled ahead of time and baked just before serving. The sweet potato mixture can be made and stored in the refrigerator for up to 2 days. Add the crumble topping just before baking.

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