Sweet Potato Casserole — A Thanksgiving Favorite

Why Make This Recipe

Sweet Potato Casserole is a delightful dish that hits the right notes of sweetness and savory flavor. It’s perfect for family gatherings, holidays, or any time you want to enjoy a comforting meal. The dish brings together the natural sweetness of sweet potatoes with a crunchy topping, making it an appealing choice for both kids and adults alike. Plus, it’s packed with nutrients, making it a healthier option for your table.

How to Make Sweet Potato Casserole

Ingredients

• 5 large sweet potatoes, 3 pounds
• 1 tablespoon extra virgin olive oil or melted butter, plus more for drizzling
• 1 1/4 cups milk, plus more if necessary
• 1 teaspoon ground ginger
• 3/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh sage leaves, for garnish
• 2/3 cup whole rolled oats
• 1/2 cup pecans, plus more for garnish
• 1/2 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
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon minced fresh rosemary
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with foil and brush a 9×13 inch baking dish with olive oil.
2. 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.
3. Make the crumble topping by placing the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper in a food processor. Pulse until just combined and then set aside.
4. Scoop the cooked sweet potato flesh out of the skins and place it in a food processor. Add olive oil, milk, ginger, salt, and pepper, and process to combine.
5. Spread the sweet potato mixture into the baking dish. Sprinkle with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil.
6. Bake for 20 minutes, or until the topping is browned and crisp.

How to Serve Sweet Potato Casserole

Sweet Potato Casserole is best served warm. It makes a great side dish for roasted meats and pairs well with salads. You can also enjoy it on its own as a satisfying main dish. Garnish with a few extra sage leaves or nuts for added flair before serving.

How to Store Sweet Potato Casserole

To store the casserole, let it cool down completely. Place it in an airtight container and refrigerate for up to three days. You can also freeze it for longer storage. When ready to eat, reheat in the oven until warm.

Tips to Make Sweet Potato Casserole

• Ensure that sweet potatoes are cooked thoroughly to achieve a creamy texture.
• Feel free to add extra spices like cinnamon or nutmeg for a warmer flavor.
• You can modify the topping by mixing in some coconut flakes or chocolate chips for a twist.

Variation

For a gluten-free option, swap the rolled oats with gluten-free oats. You can also explore different nuts or seeds in the crumble topping to change the flavor profile.

FAQs

Can I make this casserole ahead of time?

Yes! You can prepare the sweet potato mixture and crumble topping the day before and assemble them in the baking dish. Just refrigerate and bake when ready to serve.

Can I use canned sweet potatoes instead?

While fresh sweet potatoes provide better flavor and texture, canned sweet potatoes can work in a pinch. Be sure to drain them well.

What can I use instead of nuts?

If you have nut allergies or prefer not to use nuts, you can substitute pumpkin seeds or sunflower seeds for the crunchy topping.

Sweet Potato Casserole

A delightful dish combining the natural sweetness of sweet potatoes with a crunchy topping, perfect for family gatherings and holidays.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8 servings

Course: Main Dish, Side Dish

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

Sweet Potatoes

• 5 large sweet potatoes, 3 pounds Ensure they are tender when cooked.

Casserole Mixture

• 1 tablespoon extra virgin olive oil or melted butter Plus more for drizzling.
• 1.25 cups milk Add more if necessary.
• 1 teaspoon ground ginger
• 1.5 teaspoons sea salt Divided.
• 0.25 teaspoon freshly ground black pepper Divided.

Topping

• 2/3 cup whole rolled oats
• 1/2 cup pecans Plus more for garnish.
• 1/2 cup walnuts Plus more for garnish.
• 1 clove garlic
• 1 tablespoon maple syrup Plus 1 teaspoon.
• 2 tablespoons extra virgin olive oil or melted butter
• 0.5 teaspoon dried thyme leaves
• 0.5 teaspoon minced fresh rosemary
• 0.25 teaspoon freshly ground black pepper

Garnish

• 1/4 cup fresh sage leaves For garnish.

Method

 

Preparation

1. Preheat the oven to 425 degrees 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 baking sheet and roast until very tender, about 60 minutes.
3. Make the crumble topping by placing the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper in a food processor. Pulse until just combined and then set aside.

Assembly

1. Scoop the cooked sweet potato flesh out of the skins and place it in a food processor. Add olive oil, milk, ginger, salt, and pepper, and process to combine.
2. Spread the sweet potato mixture into the baking dish. Sprinkle with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil.

Baking

1. Bake for 20 minutes, or until the topping is browned and crisp.

Notes

To store the casserole, let it cool down completely, then refrigerate in an airtight container for up to three days. You can freeze it for longer storage. Reheat in the oven until warm. Ensure that sweet potatoes are cooked thoroughly for a creamy texture. Feel free to add extra spices like cinnamon or nutmeg for added flavor. For a gluten-free option, swap the rolled oats with gluten-free oats.