Maple Sweet Potato Casserole with Pecan Oat Crumble
This Maple Sweet Potato Casserole with Pecan Oat Crumble is made with creamy sweet potatoes and a naturally sweetened maple pecan topping. Instead of traditional marshmallows on top, it’s finished with a crunchy topping of rolled oats and pecans and is the perfect lower-sugar side dish for your Thanksgiving or holiday table.
This Maple Sweet Potato Casserole with Pecan Oat Crumble is made with creamy sweet potatoes and a naturally sweetened maple pecan topping, striking the perfect balance of texture and sweet flavor. Made with fresh sweet potatoes and natural sweeteners like maple syrup, it skips the refined sugar you often find in traditional casseroles. Instead of traditional marshmallows on top, it’s finished with a crunchy topping of rolled oats and pecans that makes every bite so good. I could seriously eat a bowl of the topping by itself! This is one of those side dishes that feels both classic and a little elevated—perfect for your holiday menu or Thanksgiving table. As someone who makes this recipe every year, I can say it’ll bring a warm, cozy touch to your Thanksgiving dinner or any holiday meal!
Why Is This Maple Syrup Sweetened Recipe a Healthier Option Than a Sweet Potato Casserole With a Marshmallow Topping?
This maple-sweetened recipe is a bit lighter than the usual sweet potato casserole with marshmallows because it skips the extra refined sugar, corn syrup, and artificial ingredients you’d find in marshmallows. Instead, it uses natural sweeteners like maple syrup for a warm, rich flavor and is topped with rolled oats and pecans for a satisfying crunch. This simple, natural sweetness lets the flavor of the fresh sweet potatoes shine without being overly sugary, making it a tasty option that still feels cozy and comforting.
Why You’ll Love This Sweet Potato Oat Crumble Casserole Recipe
- Rich Fall Flavors: The warm spices of cinnamon, ginger, and nutmeg make this casserole taste like a cozy fall day.
- Maple-Sweetened: Sweetened naturally with maple syrup, giving it just the right touch of sweetness.
- Crispy Crumble Topping: The oat and pecan crumble adds a crunchy layer that’s hard to resist.
- Perfect for the Holidays: This sweet potato casserole is a must-have for Thanksgiving, Christmas, or any fall get-together!
Ingredients & Substitutions
Here is everything you need to make the best sweet potato casserole with maple syrup recipe:
Sweet Potatoes: You can use any variety of sweet potatoes you like. Yams work too if that’s what you have—they’re just as delicious.
Egg: If you need an egg-free option, you can go ahead and omit the egg.
Butter: Use coconut oil or vegan butter for a dairy-free swap.
Maple Syrup: Honey or agave syrup will also work if you’re out of maple. You can also use brown sugar if prefer a granulated sugar.
Vanilla Extract: Almond extract adds a different twist if you’re in the mood for something new. Only use 1/4 a teaspoon of almond extract as a replacement to vanilla extract.
Spices: The same amount of pumpkin pie spice can replace the cinnamon, ginger, and nutmeg if needed.
Oat Flour: Substitute with 1/2 cup almond flour or 1/4 cup all-purpose flour or gluten-free flour for a slightly different texture.
Old-Fashioned Oats: Quick oats will do, though the topping may be a bit softer. You can also replace the oats and oat flour with 1/2 cup regular all-purpose flour or 1 cup almond flour, which will work great in this recipe.
Pecans: Walnuts or almonds make a great substitute in the crumble.
How to Make My Sweet Potato Oat Pecan Crumble Casserole Recipe
Here are easy, detailed, step-by-step instructions for making my maple syrup-sweetened sweet potato casserole recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Cook the Sweet Potatoes
Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch or 8×10.5-inch baking dish.
Peel and cube 2 pounds of sweet potatoes. Place in a steamer basket in a saucepan, cover with a lid, and cook on medium/high heat for 15 minutes or until fork tender.
Drain the potatoes and add to a mixing bowl with 3 tablespoons butter, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon fresh ginger, 1/2 teaspoon nutmeg, 1 teaspoon salt, and a dash of pepper. Mash with a potato masher or mix with an electric blender until smooth. Stir in 1 egg until everything’s fully blended.
Step 2: Assemble and Bake the Casserole
Spread the sweet potato mixture evenly in your baking dish.
In a small mixing bowl, combine 1/4 cup oat flour, 1/2 cup old-fashioned oats, 1/4 cup maple syrup, 1/2 cup chopped pecans, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Mix until crumbly and sprinkle over the sweet potatoes layer.
Bake for 25-30 minutes, until the topping is golden brown. Allow it to cool for a few minutes and then serve and enjoy.
Helpful Recipe Notes
Smooth Potatoes: For an extra smooth texture, use a hand mixer to blend the potatoes.
Make It Ahead: You can prep the casserole up to 24 hours in advance—just bake it before serving.
Nut-Free Option: Skip the pecans and add extra oats if you want a nut-free version.
Delicious Serving Suggestions
- Great Holiday Side: Perfect for Thanksgiving, Christmas, or any cozy fall meal.
- Top with Whipped Cream: Add a dollop of whipped cream for a festive touch.
- Serve with Roasted Meats: Pairs wonderfully with roasted turkey, chicken, or pork.
- Cranberry Sauce: The tartness of cranberry sauce balances the casserole’s sweet flavors beautifully.
- As a Dessert: It’s so good it could be served as a dessert, too!
- Sprinkle with Fresh Herbs: Garnish with a bit of rosemary or thyme to enhance the flavor.
- Enjoy Warm: This casserole is best served warm for the ultimate comfort food experience.
Do you love sweet potatoes? Check out more of my easy and nutritious sweet potato recipes:
Maple Sweet Potato Casserole with Pecan Oat Crumble
Ingredients
- 2 pounds sweet potatoes
- 1 egg
- 3 tablespoons butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh ginger (or ground)
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- dash pepper
Pecan Oat Crumble Topping:
- 1/4 cup oat flour
- 1/2 cups old-fashioned oats
- 1/4 cup maple syrup
- 1/2 cup pecans
- 1/4 cup butter
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch or 8×10.5-inch baking dish.
- Peel and cube 2 pounds of sweet potatoes. Place in a steamer basket in a saucepan, cover with a lid, and cook on medium/high heat for 15 minutes or until fork tender.
- Drain the potatoes and add to a mixing bowl with 3 tablespoons butter, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon fresh ginger, 1/2 teaspoon nutmeg, 1 teaspoon salt, and a dash of pepper. Mash with a potato masher or mix with an electric blender until smooth. Stir in 1 egg until everything’s fully blended. Spread the sweet potato mixture evenly in your baking dish.
- In a small mixing bowl, combine 1/4 cup oat flour, 1/2 cup old-fashioned oats, 1/4 cup maple syrup, 1/2 cup chopped pecans, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Mix until crumbly and sprinkle over the sweet potatoes layer.
- Bake for 25-30 minutes, until the topping is golden brown. Allow it to cool for a few minutes and then serve and enjoy.
Video
Lovely recipe thank you for sharing
You’re welcome, Penelope 🙂
Creamy and delicious, didnt need all the marshmellos
Thank you for the review, Naomi!
Love that this is sweetened maple syrup!! And the oat crumble on top should be bottled and sold!! Did a test for Thanksgiving and this recipe is a keeper!
Hi Millie, thank you so much for the review!! I’m glad you love the crumble as much as I do 🙂
I’ve never been a fan of marshmallows on top of sweet potatoes, but I’ll eat oat pecan crumbles on top of this casserole any day of the week!! I hope you enjoy this delicious and easy recipe 🙂