Savory Sweet Potato Casserole

This Savory Sweet Potato Casserole will make you feel all warm inside, and you’ll be smiling the entire time you eat it.

I’m really not a huge fan of the typical Thanksgiving sweet potato and marshmallow casserole. It’s too sweet for me and feels like dessert. But I LOVE sweet potatoes and wanted to come up with a similar recipe that I’d want to eat. This Savory Sweet Potato Casserole has an herby oat crumble topping that’s truly irresistible.

The crumble isn’t overly sweet either. It’s more salty and savory. There’s a little brown sugar in there to round out the flavor, but there’s also salt and pepper, along with fresh rosemary and sage.

This sweet potato casserole is so good, you’ll want to make it all Winter long. Why should you only serve it on Thanksgiving? I love the flavors for the sweet potatoes and for the crumble. Plus, the combination of textures in heavenly. Smooth and crumbly all in one delicious bite.

Let me walk you through the sweet potato mixture. First you’ll roast the sweet potatoes whole, with their skins on. Then, you’ll scoop out the flesh and puree with coconut milk, eggs, butter, and spices. Garlic powder, nutmeg, cinnamon, and ginger. All the goodies.

Serve this alongside turkey (or other protein of choice) and my delicious Shaved Brussels Sprouts Salad with a Cranberry Vinaigrette.

Ingredient Notes:

• Sweet Potatoes – If they only have large ones at the store, you may only need 3. As long as what you use weighs 40 oz.
• Coconut Milk – You can use regular milk, or any other dairy free milk.
• Butter – You can also substitute margarine.
• Nutmeg, Cinnamon, and Ginger – If you don’t have these spices at home but you do have pumpkin pie spice, you can substitute that instead for the amount of these three spices put together. Don’t forget the garlic powder.
• Kosher Salt – Whenever I put a measurement of Kosher salt, I am using Diamond Crystal, found here. I highly recommend it.
• Pecans – I love pecans for this sweet potato casserole, but you can also use walnuts or slivered almonds.

Savory Sweet Potato Casserole

This Savory Sweet Potato Casserole will make you feel all warm inside, and you’ll be smiling the entire time you eat it.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Side Dish

Cuisine American

Servings 6

Equipment

• 1 Sheet Pan
• Food Processor
• 1.5 quart baking dish (for 6 servings) – I used a 9.5 x 6.5 inch oval dish
• 1 Medium Bowl

Ingredients

  

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For the Casserole:

• 4 medium sweet potatoes about 40 oz.
• 1 cup coconut milk
• 2 tablespoons unsalted butter melted
• 2 eggs
• ½ teaspoon garlic powder
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons Kosher salt I use the Diamond Crystal brand for this measurement
• Savory Oat Crumble recipe below

For the Savory Oat Crumble:

• ½ cup pecans roughly chopped
• ½ cup oats
• 1 cup almond flour
• 5 tablespoons unsalted butter cut into small cubes, at room temperature
• 2 teaspoons minced sage
• 2 teaspoons minced rosemary
• 3 tablespoons brown sugar
• 1 ½ teaspoons Kosher salt
• Freshly ground black pepper to taste

Instructions

 

For the Casserole:

• Adjust rack to middle position and preheat oven to 400°F.
• Place sweet potatoes on a sheet pan and poke all over with a fork. Roast for 1 hour, or until completely cooked through. Let cool completely, then cut each potato in half lengthwise and scoop out the flesh. Discard the skins. Reduce oven temperature to 350°F.
• In the bowl of a food processor, combine the sweet potatoes, coconut milk, melted butter, eggs, garlic powder, nutmeg, ginger, cinnamon, and Kosher salt. Run until smooth.
• Spread sweet potato mixture evenly into a 1 ½ quart baking dish for 6 servings (I used a 9 ½ x 6 ½ inch oval dish). Sprinkle as much of the savory oat crumble over the sweet potatoes as you’d like (you may have a bit extra that you can freeze), covering it all.
• Bake for 35-45 minutes, until the crumble is golden. Serve right when it comes out of the oven.

For the Savory Oat Crumble:

• Place all of the ingredients into a medium-sized mixing bowl. With your hands, mix until the butter is completely combined and pea-sized lumps form, and the mixture forms a crumbly texture.

Notes

Sweet Potato mixture can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator or in the casserole dish, tightly covered with plastic wrap. Let come to room temperature before baking. 

Savory Oat Crumble can be made up to 1 month ahead of time and stored in an airtight container in the freezer. Let come to room temperature before adding to sweet potatoes.

Keyword crumble, Fall, thanksgiving, Winter

Tried this recipe?Let us know how it was!