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Adapted from a recipe published in Saveur Magazine, this is a dressed up version of the classic Thanksgiving sweet potato casserole, topped with a crunchy pecan oatmeal topping. Delicious!
Recipe type: Side Dish
Serves: 12
  • For The Sweet Potatoes
  • 3 Lbs Sweet Potatoes.
  • ⅓ Cup Packed Brown Sugar
  • ½ Cup Butter
  • ¼ Cup Heavy Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Nutmeg
  • ½ Teaspoon Kosher Salt
  • For The Crumble
  • ½ Cup All Purpose Flour
  • ½ Cup Rolled Oats (not the quick cooking type)
  • ½ Cup Packed Brown Sugar
  • ½ Cup Finely Chopped Pecans
  • ½ Teaspoon Kosher Salt
  • 5 Tablespoons Chilled Butter, cubed
  • ½ Cup Miniature Marshmallows
  1. Peel and cut sweet potatoes into small, uniformly sized cubes.
  2. Place sweet potatoes in boiling water and simmer until soft.
  3. Drain sweet potatoes and transfer to a medium sized mixing bowl.
  4. Add the brown sugar, butter, heavy cream, vanilla, cinnamon, nutmeg and salt to the cooked sweet potatoes.
  5. Using a handheld mixer beat until creamy smooth.
  6. Transfer into a prepared baking dish, smooth top and set aside.
  7. The crumble:
  8. Into a medium sized mixing bowl add the flour, rolled oats, brown sugar, pecans, salt and butter.
  9. Using your fingers, mix the butter into the flour and oat mixture until large crumbles form.
  10. Spread the crumbles evenly over the surface of the sweet potatoes.
  11. Sprinkle on miniature marshmallows.
  12. Bake for about 30 minutes until the pecan crumble is golden brown.
This recipe can be made up to 2 days ahead and stored in the refrigerator until ready to bake. Store the crumble topping and marshmallows separately and add them just before baking.
Recipe by After Orange County at http://afterorangecounty.com/2014/12/22/sweet-potato-casserole-with-pecan-crumble/