Cozy Pecan‑Oat Sweet Potato Casserole

Cozy Pecan‑Oat Sweet Potato Casserole

This casserole is creamy, lightly sweet, and topped with a crisp pecan‑oat crumble. It works for Thanksgiving, Sunday dinner, or any cold night.​

Recipe snapshot

• Servings: 8

• Prep time: 25 minutes

• Bake time: 40–45 minutes

• Skill level: Easy​

Ingredients

Sweet potato base

• 3 pounds sweet potatoes (about 4–5 medium), scrubbed

• 3 tablespoons unsalted butter, room temperature

• 3 tablespoons pure maple syrup or honey

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

• ½ teaspoon fine salt

• ½ cup milk or half‑and‑half, warmed

• 1 large egg, beaten (optional but helps it set)

Pecan‑oat topping

• ½ cup rolled oats

• ½ cup chopped pecans

• ⅓ cup brown sugar or coconut sugar

• ¼ teaspoon cinnamon

• Pinch of salt

• 3 tablespoons melted butter​

Step‑by‑step instructions

1. Cook the sweet potatoes

1. Heat oven to 400°F (200°C). Line a tray with foil.

2. Pierce each sweet potato a few times with a fork.

3. Bake 35–45 minutes, until very soft when squeezed. Let cool enough to handle.​

(You can also peel, cube, and boil them if you prefer.)

2. Make the base

1. Scoop the flesh into a large bowl. Discard skins.

2. Add butter, maple syrup, vanilla, cinnamon, nutmeg, and salt.

3. Mash until mostly smooth with a few small chunks left.

4. Stir in warm milk.

5. When the mixture is warm, not hot, mix in the beaten egg.

Spread the sweet potato mixture in a greased 9×13‑inch baking dish.​

3. Mix the pecan‑oat crumble

1. In a bowl, combine oats, pecans, brown sugar, cinnamon, and salt.

2. Pour in melted butter and stir until clumps form.​

3. Sprinkle evenly over the sweet potatoes.

4. Bake

1. Lower oven to 350°F (175°C).

2. Bake 25–30 minutes, until the topping is golden and crisp and the edges bubble.

3. Let the casserole rest 15 minutes before serving so it slices neatly.​

Helpful tips and variations

• Use orange‑fleshed sweet potatoes for the best color and sweetness.​

• For a lighter version, swap half the butter and milk for unsweetened almond milk.​

• Add a pinch of cayenne to the topping if you like a sweet‑spicy contrast.

• Make it ahead: assemble the base, cover, and chill up to 2 days. Keep the topping separate and add just before baking.​

⭐️⭐️⭐️⭐️⭐️ – Best pecan sweet potato casserole

This pecan‑oat sweet potato casserole is our new favorite holiday side dish. The crunchy oat and pecan topping and creamy sweet potatoes beat every sweet potato casserole I’ve tried before.

- Clarice matt

⭐️⭐️⭐️⭐️⭐️ – Easy make‑ahead Thanksgiving side
I needed an easy Thanksgiving sweet potato recipe without marshmallows. This casserole was simple to prep ahead, baked perfectly, and the pecan‑oat crumble stayed crisp for dinner.

- Brian white

⭐️⭐️⭐️⭐️ – Family‑friendly comfort food
“My kids usually skip sweet potatoes, but they loved this casserole with the crunchy pecan topping. It’s the perfect comfort food side for roast chicken and holiday meals.”

- Joyce pekky

⭐️⭐️⭐️⭐️⭐️ – Great leftover sweet potato recipe
“I made this sweet potato casserole for a potluck and the leftovers reheated really well. The creamy sweet potato filling and nutty oat topping still tasted fresh the next day.”

- Sharon frederik