Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato Casserole with Pecan Crispy Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 40 reviews

  • Author: Sky
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 6 to 8
  • Diet: Vegetarian

Description

This Sweet Potato Casserole features a healthy and delicious twist with a crisp, savory pecan crumble topping instead of the traditional marshmallows. Perfectly roasted sweet potatoes are blended with warm spices and milk, then topped with a flavorful oat and nut crumble. Ideal as a side dish for Thanksgiving or any festive meal, this casserole offers a satisfying balance of sweet and savory flavors with a delightful crunchy topping.

Ingredients

Sweet Potato Base

  • 5 large sweet potatoes (about 3 pounds)
  • 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 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

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 425°F. Line a baking sheet with foil and brush a 9x13-inch baking dish with olive oil to prevent sticking.
  2. Roast Sweet Potatoes: Use a fork to poke holes in the sweet potatoes. Place them on the lined baking sheet and roast in the oven for about 60 minutes or until very tender when pierced. This slow roasting enhances their natural sweetness and softens the flesh for blending.
  3. Make Crumble Topping: In a food processor, combine oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper. Pulse until the mixture is just combined but still has some texture. Remove and set aside.
  4. Prepare Sweet Potato Mixture: Once the sweet potatoes are cool enough to handle, scoop out the flesh from the skins and place it in the food processor. Add the olive oil, milk, ground ginger, sea salt, and black pepper. Process until smooth and creamy. If too thick, add a little more milk to reach desired consistency.
  5. Assemble Casserole: Spread the sweet potato mixture evenly in the prepared baking dish. Evenly sprinkle the crumble topping over the surface. Garnish with additional pecans, walnuts, and fresh sage leaves. Drizzle a little extra olive oil on top for added moisture and crispness.
  6. Bake Until Crisp: Bake the assembled casserole in the oven for 20 minutes or until the topping is browned and crisp, adding a delightful texture contrast to the creamy sweet potatoes below. Remove from oven and let cool slightly before serving.

Notes

  • For best flavor, roast the sweet potatoes the day before and refrigerate overnight to save time.
  • If you prefer a sweeter casserole, drizzle extra maple syrup on top before baking.
  • Use melted butter instead of olive oil for a richer taste if dairy is not an issue.
  • Fresh sage leaves add a lovely aromatic note; feel free to substitute with thyme if unavailable.
  • This casserole can be reheated covered in the oven at 350°F for 15-20 minutes.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/sweet-potato-casserole-with-pecan-crispy-topping-recipe/