Sweet Potato Casserole with Oat Crumble

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This sweet potato casserole with oat crumble is our twist on the beloved side dish at Ruth's Chris Steakhouse

Prep Time10

Cook Time1 15

Total Time1 25

Course: Side, Side Dish, Sides

Cuisine: American

Keyword: baked sweet potato, sweet potato casserole, sweet potato casserole recipe, sweet potato casserole with oat crumble

Servings:

4 large sweet potatoes to yield about 4 cups cooked and mashed
½ cup packed light brown sugar if you like a really sweet casserole, increase to ¾ cup – however roasting the sweet potatoes causes the sweet potatoes to be sweeter.
½ teaspoon sea salt
1 teaspoon vanilla extract
2 eggs well beaten and room temperature
⅓ cup heavy cream or full-fat canned coconut cream

Preheat the oven to 425°F.
Wash and dry the sweet potatoes, then poke them a few times with a fork.
Place on a baking sheet lined with foil or parchment and roast for 50–60 minutes, or until very tender when pierced with a knife.
4 large sweet potatoes
Let cool slightly, then scoop out the flesh and mash until smooth. Measure out 4 cups.
Reduce oven temperature to 375°F.
In a large bowl, combine the mashed sweet potatoes, light brown sugar, salt, vanilla extract, and beaten eggs. Add the heavy cream (or coconut cream) and mix until smooth and fully combined.
½ cup packed light brown sugar, ½ teaspoon sea salt, 1 teaspoon vanilla extract, 2 eggs, ⅓ cup heavy cream or full-fat canned coconut cream
Spread the sweet potato mixture evenly into a 9×13-inch baking dish.
In a separate bowl, mix together the brown sugar, flour, rolled oats, and chopped pecans.
¾ cup light brown sugar, ⅓ cup all-purpose flour, ¼ cup rolled oats, 1 cup chopped pecans
Add the cold cubed butter and use your fingers or a pastry cutter to work it in until the mixture is crumbly.
⅓ cup cold butter, cubed
Add topping and bake 20–25 minutes, or until the top is golden, crisp, and the casserole is warmed through.
Remove from oven, allow to cool briefly, then serve.