Sweet Potato Casserole with Crumble Topping Recipe

If you’re after a cozy, comforting side dish that feels like a warm hug from the inside, you’ll love this Sweet Potato Casserole with Crumble Topping Recipe. It’s got that perfect balance of creamy sweet potatoes and a crunchy, flavorful crumble topping that will get your family asking for seconds (and thirds!). When I first tried this method, I realized just how easy it is to turn simple ingredients into something spectacular. Stick around, because I’m going to walk you through everything so your casserole turns out absolutely fan-freaking-tastic.

this …

Ingredients You’ll Need

The magic of this Sweet Potato Casserole with Crumble Topping Recipe lies in simple, wholesome ingredients that play off each other beautifully. The nuts add crunch, herbs bring depth, and the sweet potatoes create that silky base we all crave. Shopping tip: go for fresh herbs and quality nuts for the best results.

• Sweet potatoes: Choose large, firm potatoes with smooth skins for the easiest roasting and sweetest flavor.
• Extra-virgin olive oil or melted butter: Helps mash the potatoes creamy and adds richness to the crumble.
• Milk: Adds creaminess; whole milk or your favorite plant-based milk works well.
• Ground ginger: A warm spice that complements the sweetness without overpowering.
• Sea salt and black pepper: Essential for balancing the sweet and savory flavors.
• Fresh sage leaves: Adds an earthy freshness, great for garnish.
• Rolled oats: Creates a hearty texture inside the crumble topping.
• Pecans and walnuts: Use chopped nuts for the ideal mix of crunch and flavor.
• Garlic clove: Just a hint to add a subtle savory note to the topping.
• Maple syrup: Provides natural sweetness and helps bind the crumble.
• Dried thyme and fresh rosemary: These herbs ramp up the savory complexity in the topping.

Variations

One of the things I love about this Sweet Potato Casserole with Crumble Topping Recipe is how easy it is to make your own tweaks and still get excellent results. Over time, I’ve experimented a bit — and you should too!

• Nut substitution: I often switch pecans for almonds or hazelnuts depending on what I have on hand; it’s always delicious.
• Vegan version: Swap butter with olive oil and use plant-based milk for a dairy-free casserole that still tastes incredible.
• Spice it up: Add a pinch of cinnamon or nutmeg to the sweet potatoes for an extra warm fall vibe.
• Herb swap: Try sage alone or add thyme into the potato mixture for a different herbal twist.

How to Make Sweet Potato Casserole with Crumble Topping Recipe

Step 1: Roast the Sweet Potatoes to Tender Perfection

Start by preheating your oven to 425°F and lining a baking sheet with foil (makes cleanup a breeze!). Use a fork to poke a few holes into the sweet potatoes—this helps steam escape so they roast evenly. Place them on the sheet and pop them in the oven for about an hour until they’re melt-in-your-mouth soft. You’ll know they’re ready when a knife slides in easily and the skin looks slightly wrinkled. This slow roasting really brings out the natural sweetness that makes this dish sing.

Step 2: Whip Up the Crunchy Crumble Topping

While the potatoes roast, you can make the topping—trust me, it’s worth prepping early. Grab your food processor and pulse together oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper until everything is just combined. Don’t overprocess; you want the nuts broken down but still chunky for a lovely texture. Set this aside and get ready to bring your casserole together.

Step 3: Puree the Sweet Potato Filling

Once your sweet potatoes are cool enough to handle, slice them open and scoop out the tender flesh into the food processor. Add olive oil, milk, ground ginger, salt, and pepper, then pulse until silky smooth. If you like your casserole a bit creamier, add a splash more milk—go slow here so you don’t get too runny. This filling is where you can really make it your own; taste and tweak seasoning as you go.

Step 4: Assemble and Bake Your Sweet Potato Casserole

Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish. Sprinkle the crumble topping generously over the top, then scatter a few extra nuts and fresh sage leaves for that final flourish. A light drizzle of olive oil over everything helps that topping crisp up beautifully in the oven. Bake at 425°F for about 20 minutes until the topping is golden brown and irresistibly crunchy. You’ll want to watch closely toward the end to avoid any burning—every oven heats differently, so adjust time as needed.

How to Serve Sweet Potato Casserole with Crumble Topping Recipe

Garnishes

I always finish with fresh sage leaves and a handful of chopped nuts right before serving. It adds a bright color and fresh crunch that pairs so nicely with the soft sweetness inside. Plus, a light drizzle of good quality olive oil right after baking gives it a lovely sheen and extra flavor.

Side Dishes

My go-to sides with this casserole are roasted green beans, a simple arugula salad with lemon vinaigrette, or your favorite protein like herb-roasted turkey or baked salmon. This dish really shines alongside anything savory and simple that lets its flavors stand out.

Creative Ways to Present

For special occasions, I like serving this sweet potato casserole in individual ramekins—everyone gets their own little personal “casserole.” Sometimes I sprinkle a pinch of smoked paprika on top for color and a mild smoky kick. It’s also lovely layered in a clear glass baking dish for show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When it comes time to eat, the crumble topping might soften a bit, but a quick reheat restores much of that crispy texture.

Freezing

This casserole freezes really well if you want to prep ahead of time. Cool completely after baking, then wrap tightly with plastic wrap and aluminum foil, or use a freezer-safe container. It keeps for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming in a 350°F oven for 15–20 minutes to get the topping crisp again. If you’re short on time, microwave on medium power, but note the topping won’t be as crunchy. Either way, it tastes just as comforting and delicious!

FAQs

Final Thoughts

Honestly, this Sweet Potato Casserole with Crumble Topping Recipe has become a staple in my kitchen because it’s so reliably delicious and endlessly adaptable. Whether it’s a holiday feast or a weeknight side, it never fails to bring warmth to the table and smiles around it. I can’t wait for you to try it and make it your own — trust me, once you taste that sweet, creamy filling paired with the crunchy, savory crumble, you’ll be hooked just like my family is!

Print