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 9x9-inch or 8x10.5-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
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)