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Sweet Potato Casserole with Pecan-Oat Crumble

A lightly sweet casserole of whole-roasted sweet potato mash flavored with maple syrup, orange zest, and warm spice, topped with a crisp pecan and rolled oat crumble.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Rest Time 10 minutes
Total Time 2 hours
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1.5 kg orange-fleshed sweet potatoes about 4 large
  • 5 tablespoons unsalted butter melted
  • ⅓ cup pure maple syrup
  • ½ cup whole milk
  • 2 large eggs lightly beaten
  • 1 tablespoon finely grated orange zest
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¾ teaspoon fine salt
Pecan-Oat Crumble
  • 1 cup raw pecans roughly chopped
  • ¾ cup old-fashioned rolled oats
  • ⅓ cup all-purpose flour
  • ¼ cup light brown sugar
  • 4 tablespoons unsalted butter melted
  • ¼ teaspoon fine salt

Equipment

  • Rimmed sheet pan
  • 9×13-inch baking dish
  • Potato masher

Method
 

  1. Preheat the oven to 400°F (205°C) and line a rimmed sheet pan with parchment. Pierce the sweet potatoes and place them on the pan with space between them. Roast for 50–65 minutes, turning the pan after 35 minutes, until a knife slides through the thickest part without resistance.
  2. Let the potatoes stand for 10 minutes, then split and scoop the flesh into a large bowl, discarding the skins. Mash while warm until no firm pieces remain.
  3. Cool the mash for another 10 minutes. Stir in melted butter, maple syrup, milk, orange zest, cinnamon, cardamom, and ¾ teaspoon salt. Fold in the beaten eggs until uniform.
  4. Reduce the oven to 350°F (175°C). Spread the filling evenly in a greased 9×13-inch baking dish. Combine pecans, oats, flour, brown sugar, and ¼ teaspoon salt, then stir in melted butter until small clusters form. Scatter loosely over the filling without pressing flat.
  5. Bake uncovered for 28–35 minutes, until the topping is deeply golden and several central spots in the filling reach 160°F (71°C).
  6. Rest uncovered for 10 minutes before serving.

Notes

  • Make-ahead: Refrigerate the filling up to 24 hours ahead and store the unbaked crumble separately. Add the topping just before baking; a cold dish may need 8–12 extra minutes in the oven.
  • Storage: Refrigerate covered for 3–4 days. Reheat portions at 325°F (165°C) for 12–18 minutes, uncovered for the last few minutes, until the center reaches 165°F (74°C).
  • Freezer: Freeze the baked filling without crumble for up to 2 months. Thaw overnight, top with freshly mixed crumble, and bake until hot.