I am pretty sure that every memory that I have about thanksgiving and Christmas involves sweet potato casserole and let’s be honest, that’s exactly how it should be! While we can all enjoy a little bit of unity because the dish is so popular there is a pretty significant divide on a crunchy topping verses a marshmallow topping.
Let the record show – I will eat either one. I do not discriminate. If I had to choose, a crunchy topping is always my preference as it adds such a unique and welcome texture to the dish! I brought this dish to my work (Samaritan Ministries) and it was gone in seconds with the most common feedback I received was that this casserole was “so good” and that the crumble topping was so flavorful that they didn’t miss the marshmallow topping! You won’t miss it!
How to make Sweet Potato Crumble Casserole
2. Combine and top. Combine the oats, flour, sugar, butter and seasonings in a bowl and mix until it becomes clumpy. Spread the mixture evenly throughout the dish and bake for 15-20 minutes at 450° until crispy and gold brown on top.
3. Enjoy. Allow the casserole to cool for 5 minutes before cutting into it. Serve and enjoy!
Common questions for Sweet Potato Crumble Casserole
2. How long is sweet potato crumble casserole good for? This recipe is best fresh due to the crumble topping but will definitely hold up in the fridge for 3-5 days covered.
3. Can I use canned sweet potatoes? Definitely! We love to save time and they will provide a very similar result! Don’t forget to recycle those cans!
Sweet Potato Crumble Casserole
Equipment
- 9" by 13" baking dish
Ingredients
Sweet Potato Filling
- 4 lbs sweet potatoes cooked and peeled
- 3/4 cup dark brown sugar packed
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 large eggs
Crumble Topping
- 2/3 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup quick oats
- 6 tbsp melted butter
- 1 tsp vanilla
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
Instructions
Making the filling
- Preheat the oven to 450°.
- Place the cooked sweet potatoes in a bowl and mash. We prefer to use a hand masher or our stand up mixer. Mix in all of the ingredients until well combined and smooth.
- Scoop this directly into a prepared 9" by 13" baking dish.
Making the crumble
- In a separate bowl combine the flour, oats, brown sugar, salt, vanilla, cinnamon, nutmeg and melted butter. Stir until crumbly and then spread the mixture evenly over the top of the sweet potato mixture.
- Bake for 15-20 minutes, until the topping is a beautiful golden brown. Cool for 5 minutes and serve!
YUM!! I actually don’t like the marshmallow version but never thought of making it as a crumble (one of my favorite things in the world). I’m going to try this this year!! Thanks.
Very yummy crumble! We made it yesterday and loved it! Thanks for the recipe!
What a fabulous casserole for the Holidays. Loving the cinnamon crumble on top.
I love the idea of a crumble top, I so much prefer to have a crunchy bit. I will make it for Thanksgiving
This sounds amazing, a perfect option for thanksgiving. Can’t wait to give it a try this weekend.