Name: Sweet Potato Casserole with Pecan Crumble Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 5 large sweet potatoes, 3 pounds; 1 tablespoon extra-virgin olive oil or melted butter, plus more for drizzling; 1¼ cups milk, plus more if necessary; 1 teaspoon ground ginger; ¾ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; ¼ cup fresh sage leaves, for garnish; ⅔ cup whole rolled oats; ½ cup pecans, plus more for garnish; ½ 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; ½ teaspoon dried thyme leaves; ½ teaspoon minced fresh rosemary; 1½ teaspoons sea salt; ¼ teaspoon freshly ground black pepper

If you’re on the hunt for a comforting, crowd-pleasing dish that feels like a warm hug on a plate, you absolutely have to try this Sweet Potato Casserole with Pecan Crumble Recipe. I’ve been making this version for years, and I can’t tell you how many times my family has begged for seconds. The creamy, spiced sweet potatoes paired with that crunchy, flavorful pecan crumble topping? It’s just magic. Keep reading, and I’ll walk you through exactly how to nail it every time, so you can wow your guests or just treat yourself to something truly special.

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Why You’ll Love This Recipe

Perfect Sweetness and Savory Balance: The natural sweetness of the potatoes is beautifully complemented by the herb-infused pecan crumble, creating delicious layers of flavor.
Easy to Make Ahead: You can prepare the casserole beforehand, which is a lifesaver for busy holiday dinners or weeknight meals.
Gluten-Free Friendly: Using oats and nuts for the topping keeps things naturally gluten-free without sacrificing crunch.
Crowd Favorite: Once you try it, your family or friends will keep asking for this dish again and again.

A white rectangular dish holds a layered pumpkin-colored puree spread evenly at the bottom. On top of this smooth orange layer is a textured crumb layer made of crushed walnuts and pecans, giving a crunchy appearance. Scattered on the crumb layer are whole pecans, which are darker brown and ridged. Fresh green sage leaves are arranged decoratively over the nuts, adding a bright contrast. The dish sits on a white marbled surface, and part of a woman's hand is seen at the bottom left corner, holding the dish. Photo taken with an iphone --ar 2:3 --v 7 - Sweet Potato Casserole with Pecan Crumble, sweet potato casserole recipe, pecan crumble topping, Thanksgiving sweet potato dish, comforting holiday casserole

Ingredients You’ll Need

These ingredients work together to create that creamy, aromatic sweet potato base with a crunchy, herby topping that’s seriously addictive. When I shop, I always look for fresh sage and good-quality nuts – they really make the difference here.

Flat lay of five large bright orange sweet potatoes, a small white bowl of golden extra-virgin olive oil, a small white bowl of creamy milk, a small white bowl of fresh green sage leaves, a small white bowl of whole rolled oats, a small white bowl of whole pecans, a small white bowl of whole walnuts, one peeled garlic clove, a small white bowl of amber maple syrup, a small white bowl of dried thyme leaves, a small white bowl of minced fresh rosemary, a small white bowl of coarse sea salt, a small white bowl of freshly ground black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Sweet Potato Casserole with Pecan Crumble, sweet potato casserole recipe, pecan crumble topping, Thanksgiving sweet potato dish, comforting holiday casserole

Sweet Potatoes: The star of the show – try to pick firm, unblemished ones for the best texture.
Extra-Virgin Olive Oil or Melted Butter: Adds richness and depth to both the mash and the crumble topping.
Milk: Helps make the sweet potatoes silky smooth – whole milk or a dash more if needed.
Ground Ginger: Adds a gentle warmth that pairs perfectly with the sweet potatoes.
Sea Salt and Black Pepper: Essential for enhancing all the flavors naturally.
Fresh Sage Leaves: Adds a lovely herby aroma, plus a beautiful garnish touch.
Rolled Oats: The base for your crumble – gives crispiness without heaviness.
Pecans and Walnuts: These nuts bring toasted, nutty crunch – I love toasting them lightly before adding.
Garlic Clove: A subtle savory note in the crumble makes it extra tasty.
Maple Syrup: Just a hint of sweetness in the topping to bring it all together.
Dried Thyme and Fresh Rosemary: The herbs in the topping are what really set this dish apart.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Sweet Potato Casserole with Pecan Crumble Recipe is — it’s such a great base to get creative with depending on your mood or dietary needs. I always tweak it to suit the season or what I have on hand.

Nut-Free Version: I’ve swapped the pecans and walnuts for toasted pumpkin seeds or sunflower seeds when someone in the family can’t have nuts, and it still turns out wonderfully crunchy.
Vegan Adaptation: Using coconut milk instead of dairy milk and substituting olive oil for butter works perfectly sweet and creamy.
Spice It Up: Once, I added a pinch of cinnamon and nutmeg to the sweet potato mash, giving it an extra cozy twist, especially good for fall gatherings.
Crunchier Topping: For a bit more texture, I add some panko breadcrumbs mixed into the crumble topping – my family loves the extra crisp.

How to Make Sweet Potato Casserole with Pecan Crumble Recipe

Step 1: Roast Your Sweet Potatoes to Perfection

Start by preheating your oven to 425°F. Poke a few holes in each sweet potato with a fork — this helps steam escape while roasting. Pop them onto a foil-lined baking sheet and roast for about an hour, until they’re super tender and soft enough to mash easily. I know it seems like a long time, but this slow roast deepens the sweetness and concentrates flavor — it’s worth the wait. Pro tip: check them at 50 minutes to make sure they’re not drying out; you want them tender, not shriveled.

Step 2: Make the Pecan Crumble Topping

While those potatoes roast, toss your oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper into a food processor. Pulse just until the mixture comes together — you want to maintain some texture, not turn it into nut butter! Set the crumble aside; you’ll be using it in a bit to create that gorgeous topping.

Step 3: Mash and Spice the Sweet Potatoes

Once your sweet potatoes are cool enough to handle, scoop the flesh into your food processor. Add olive oil, milk, ground ginger, and a good pinch of salt and pepper. Process until velvety smooth. If it feels a bit thick, add a splash more milk — but don’t go too runny! Spread this luscious mash out evenly in your lightly oiled 9×13-inch baking dish.

Step 4: Top, Garnish, and Bake

Generously sprinkle your pecan crumble over the sweet potato layer. Don’t be shy — this is where the magic crunch lives. Add a few extra nuts and fresh sage leaves on top, then drizzle a little olive oil over everything to help it get golden and crisp in the oven. Bake at 425°F for about 20 minutes — keep an eye on it — until the crumble is beautifully browned and crispy. That crisp topping is what turns this from everyday side to showstopper.

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Pro Tips for Making Sweet Potato Casserole with Pecan Crumble Recipe

Use a Food Processor for Creamy Mash: I learned that blending the sweet potatoes instead of mashing by hand gives a smoother texture that everyone notices and loves.
Don’t Over-Pulse Your Topping: You want the nuts and oats to stay chunky enough to create that satisfying crunch, so pulse gently and check often.
Fresh Herbs Make the Difference: The combo of fresh sage, thyme, and rosemary elevates the dish and adds that savory depth you don’t get from dried herbs alone.
Watch the Baking Time Closely: Once the crumble is golden, pull it out — overbaking can dry out the sweet potatoes underneath, and nobody wants that.

How to Serve Sweet Potato Casserole with Pecan Crumble Recipe

Sweet Potato Casserole with Pecan Crumble Recipe - Serving

Garnishes

I usually finish mine with fresh sage leaves and a few whole toasted pecans sprinkled on top. The sage adds a beautiful pop of color and a hint of herbal brightness that contrasts the sweet, rich potatoes — plus, it smells fantastic. If you want, a light drizzle of maple syrup at serving time boosts that cozy sweetness even more.

Side Dishes

This casserole pairs wonderfully with roasted turkey or chicken for holidays, or alongside sautéed greens and a simple grain like quinoa or brown rice for a weeknight meal. My family particularly loves serving it with a crisp green salad dressed with lemon vinaigrette to cut through the richness.

Creative Ways to Present

For special occasions, I’ve set individual portions in ramekins and topped each with a tiny sprig of fresh rosemary or thyme — it feels so elegant and festive that way. Another fun idea I tried was swirling a bit of whipped cream cheese lightly mixed with maple syrup on top before adding the crumble for an extra creamy surprise.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or plastic wrap and refrigerate them for up to 4 days. When I dig into the leftovers, I still get that creamy sweet potato base, though the topping can lose some crispness. No worries — I’ll show you how to fix that next.

Freezing

This casserole freezes surprisingly well! I let it cool completely, then cover it snugly with foil and freeze for up to 3 months. When friends drop by unexpectedly, I pull it out and thaw in the fridge overnight — it’s a real time-saver.

Reheating

To bring back that delicious crisp topping, I reheat leftovers in a 350°F oven for 15-20 minutes uncovered. This helps dry out the crumble just enough to get crispy again, without drying out the sweet potatoes underneath. If you’re short on time, the microwave works too, just skip the crisp topping revival — but honestly, oven reheating is my favorite.

FAQs

Can I make Sweet Potato Casserole with Pecan Crumble Recipe ahead of time?

Yes! You can prepare the sweet potato mash and crumble topping up to a day in advance. Assemble everything in your baking dish, cover tightly, and refrigerate. When you’re ready, bake as directed, adding a few extra minutes to the bake time if chilled.
What if I don’t have a food processor?

No problem! You can mash the sweet potatoes by hand using a potato masher for a slightly chunkier texture. For the crumble, chop the nuts finely and mix with oats and other ingredients by hand—it won’t be quite as uniform, but just as tasty.
Can I substitute other nuts in the pecan crumble?

Absolutely. Walnuts, almonds, or even hazelnuts work great. Just make sure to toast them lightly to bring out their flavor and maintain the topping’s crunch.
How do I make this recipe vegan?

Swap the milk for your favorite plant-based milk, like almond or oat. Use olive oil instead of butter. The crumble topping already uses maple syrup for sweetness, so no other changes needed for a vegan-friendly dish.

Final Thoughts

I absolutely love how this Sweet Potato Casserole with Pecan Crumble Recipe turns out every single time — it’s like a holiday party in your mouth but works just as well for everyday dinners. The combination of flavors and textures is truly something special, and watching the golden crumble bubble up and crisp in the oven never gets old. If you want to impress your family or just treat yourself with something cozy and delicious, give this recipe a try — I promise it’ll become a favorite at your table, just like it did at mine.