Description
A delicious and comforting Sweet Potato Casserole featuring a creamy mashed sweet potato base topped with a crunchy pecan crumble or a gluten-free oat topping with mini marshmallows. Perfect for holiday gatherings and family dinners.
Ingredients
Scale
Sweet Potato Base
- 10 cups sweet potatoes, baked and mashed (about 10–12 medium)
- 2 cups granulated sugar
- 16 tbsp (1 cup) butter, softened
- 3 tsp vanilla extract
- 1 cup milk
- 4 large eggs
Crumble Topping
- 2 cups packed brown sugar
- 1 cup all-purpose flour
- 2 cups chopped pecans
- 8 tbsp butter, softened
Gluten-Free Topping
- 4 cups gluten-free rolled oats (divided)
- 1½ cups packed brown sugar
- 1 tsp kosher salt
- 16 tbsp (1 cup) butter, melted and cooled
- 1 tsp vanilla extract
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Sweet Potato Mixture: In a large bowl, combine the baked and mashed sweet potatoes, granulated sugar, softened butter, vanilla extract, milk, and eggs. Blend everything together until the mixture is smooth and creamy.
- Spread Mixture in Dish: Evenly spread the sweet potato mixture into a large greased 9×13-inch baking dish or two smaller baking dishes. This will form the base of your casserole.
- Make Crumble Topping: In a separate bowl, mix the brown sugar, all-purpose flour, chopped pecans, and softened butter until the mixture becomes crumbly. Sprinkle this crumble topping evenly over the sweet potato base.
- Prepare Gluten-Free Topping (Optional): To make the gluten-free topping, pulse 2 cups of gluten-free rolled oats into a flour-like texture. Then mix this oat flour with the remaining 2 cups of oats, brown sugar, kosher salt, melted and cooled butter, and vanilla extract. Sprinkle this mixture over the sweet potato base as an alternative to the crumble topping.
- Bake the Casserole: Place the dish in the preheated oven and bake uncovered for 35–40 minutes until hot and bubbly. If using the gluten-free topping with mini marshmallows, add the marshmallows during the last 10 minutes of baking so they can melt and brown lightly.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly. Serve warm for a comforting and crowd-pleasing dish.
Notes
- This recipe offers two toppings: a traditional pecan crumble and a gluten-free oat topping with marshmallows.
- You can choose to use either topping but not both together.
- Make sure sweet potatoes are thoroughly baked and mashed for a smooth texture.
- Use unsalted butter if you want to control sodium levels.
- For added flavor, the sweet potato mixture can be enhanced with a pinch of cinnamon or nutmeg.
- Leftover casserole stores well in the refrigerator for up to 3 days and reheats nicely.
