Sweet Potato Casserole with Oat Crumble is rich, cozy, and filled with warm flavor, with a buttery topping that bakes into a crisp, nutty layer. This twist on the classic steakhouse version gives you the same silky base with a golden topping full of texture and crunch—perfect for holidays or any comfort-food dinner.
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What is Sweet Potato Casserole?
A sweet potato casserole is a creamy, mashed sweet potato dish baked with a sweet, crunchy topping. Unlike a simple mash, this version adds buttery brown sugar, vanilla, and a crisp layer made of pecans and oats. As it bakes, the top turns crisp and caramelized while the base stays soft and velvety.
This dish is often served as a side during holiday meals, especially Thanksgiving and Christmas, but it’s also a favorite at Ruth’s Chris Steakhouse — this is our spin on it! It’s similar to dessert but still savory enough to pair beautifully with mains like roasted turkey, beef, or ham. A sweet potato casserole recipe like this one creates a perfect balance of creamy and crunchy, making it an easy side that everyone looks forward to.
Ingredients You Need
Sweet Potato Mixture
- Sweet Potatoes – These are the stars of this dish. Baking them whole keeps them fluffy instead of watery.
- Light Brown Sugar – This sugar is a great way to add caramel notes that blend seamlessly into the potatoes.
- Sea Salt – Just a little bit enhances the warm flavors and keeps the casserole from tasting flat. It also balances the sweetness, so the dish pairs well with savory main courses.
- Vanilla Extract – We love using this extract because it brings warmth and an amazing aroma to the sweet potatoes. It helps deepen the flavor without overpowering the natural sweetness.
- Eggs – These help bind the mixture and give the casserole a light, custard-like texture as it bakes. Using them at room temperature keeps the mixture smooth and easy to combine.
- Heavy Cream – Cream adds a rich, silky texture and gives the sweet potatoes an extra luxurious finish. Full-fat coconut cream can be used as a dairy-free alternative that still feels creamy.
Topping
- Light Brown Sugar – This melts into the topping and creates a caramel-like crunch as it bakes. It adds golden sweetness without making the topping too heavy.
- All-Purpose Flour – This helps the topping hold together and crisp up in the oven. It gives structure so the crumble doesn’t dissolve into the casserole as it bakes.
- Rolled Oats – These add a sturdy, chewy texture that contrasts beautifully with the creamy base. They toast in the oven, giving the topping extra flavor and crunch.
- Chopped Pecans – We love adding these because they bring a buttery, nutty flavor and irresistible crunch. They toast while baking, making the topping even more aromatic.
- Cold Butter – This ingredient creates a crumbly texture as it melts into the topping. Keeping it cold ensures the oat crumble bakes up crisp instead of greasy.
How to Make Sweet Potato Casserole
- Roast the potatoes. Bake the potatoes whole until soft, then scoop out the flesh and mash it smooth.
- Mix the base. Combine the sweet potatoes with sugar, salt, vanilla, eggs, and cream until everything is silky and well blended. The mixture should be thick and creamy, not runny.
- Fill the dish. Spread the sweet potato mixture into your baking pan and smooth the surface. Creating an even layer helps the topping bake uniformly.
- Build the topping. Stir the brown sugar, flour, oats, and pecans together, then mix in the cold butter until crumbly. You want chunks throughout, not a paste.
- Finish with the crumble. Sprinkle the topping over the sweet potatoes and bake until the crust is golden and crisp. The inside should stay soft and warm beneath the crunchy layer.
- Rest and serve. Let it cool slightly so the topping firms up before scooping. Serve warm for the best texture and flavor.
Variations
- Marshmallows – Sprinkle marshmallows on top during the last few minutes of baking for a toasted, gooey finish. This creates a hybrid between classic marshmallow topping and oat crumble.
- Maple Syrup – Swap some light brown sugar in the base for pure maple syrup for deeper, earthy sweetness. It pairs beautifully with pecans and roasted sweet potatoes.
- Spices – Stir in a little cinnamon, nutmeg, or pumpkin pie spice for warm holiday flavor. A touch of spice enhances the brown sugar and vanilla notes.
- Coconut – Mix shredded coconut into the topping to add aroma and extra crunch. Coconut complements sweet potatoes with subtle sweetness and texture.
- Nut-Free – Skip the pecans and use extra oats in the topping for crunch without nuts. This keeps the casserole allergy-friendly.
- Orange Zest – Finely grate orange zest into the sweet potato mixture for a citrusy lift. It brightens the flavor and cuts through the richness.
- Dairy-Free – Use coconut cream and vegan butter for a dairy-free version with the same thickness and caramelized topping. It stays just as creamy and satisfying.
Can I Store Leftovers?
Leftovers keep their flavor very well, but the topping may soften slightly as it sits. Reheating in the oven helps bring the crispness back.
Store in the refrigerator for 3-4 days in an airtight container.
Freeze tightly sealed portions for longer storage (2-3 months) and thaw before reheating to bring the texture back to life.
Common Questions about Sweet Potato Casserole
It’s usually served as a side dish, but the sweetness and creamy texture make it feel a little dessert-like too.
Use roasted sweet potatoes and avoid adding too much liquid. Eggs and cream help create a thicker, custard-like base.
Yes, you can prepare the base and topping separately and combine them just before baking to keep the topping crisp.
Eggs help the mixture set and give it a smooth, custard-like texture, but you can omit them for a looser, vegan version.
More Sweet Potato Recipes
We’re big fans of this sweet root vegetable! Check out more of our favorite ways to make it the star of the show on the dinner table or at parties.
Dairy-Free Mashed Sweet Potatoes
Sweet Potato Salad with Chickpeas
Fig Salad with Roasted Sweet Potatoes and Chickpeas
Sweet Potato Casserole with Oat Crumble
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Ingredients
Sweet Potato Mixture
- 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
Topping
- ¾ cup light brown sugar
- ⅓ cup all-purpose flour
- ¼ cup rolled oats
- 1 cup chopped pecans
- ⅓ cup cold butter, cubed
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
