Sweet Potato Casserole with Pecan Oat Crumble

Recipe sources: bunsinmyoven.com ~ ruthschris.net ~ saveur.com ~ allrecipes.com

Trader Joe’s only sells these around the holidays so stock up!

Sweet Potato Casserole with Pecan Oat Crumble

Sides, holiday
By Janine Serves: 8
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 1 hour


  • 2.5 pounds sweet potatoes, peeled & cooked or 2 (18oz) bags Trader Joe’s Frozen Mashed Sweet Potatoes (in-stock seasonally)
  • 1/3 cup milk
  • 2 eggs, beaten
  • 3 tablespoons melted butter
  • 2 tablespoons maple syrup or brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1⁄2 cup flour
  • 1⁄2 cup rolled oats
  • 1⁄2 cup packed brown sugar
  • 1⁄4 cup finely chopped pecans
  • 1⁄2 teaspoon kosher salt
  • 5 tablespoons butter, room temperature
  • 1/2 cup mini-marshmallows



Preheat oven to 350-F.


Peel and cook sweet potatoes (see notes) or prepare 2 bags frozen Trader Joe's Mashed Sweet Potatoes according to package directions.


In a large mixing bowl, add sweet potatoes, milk, butter, eggs and the rest of the casserole ingredients to a large mixing bowl; stir or beat to combine.


Spread mixture into a 13x9x2 baking dish.


TOPPING: Stir together flour, oats, brown sugar, pecans, and salt in a bowl.


Add butter and stir into flour mixture until well combined.


Sprinkle crumble evenly over the sweet potato mixture and dot with as many mini-marshmallows as desired.


Bake until the topping and marshmallows are browned, about 30 minutes.


Cool for 10 minutes before serving.


To bake sweet potatoes: Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1 1⁄2 hours. TO BOIL: Peel potatoes and cut into 2 inch cubes. Cook in a pot of boiling, salted water for about 15 minutes or until tender.

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