If you’re on the hunt for a side dish that’s both cozy and crowd-pleasing, this Sweet Potato Casserole with Pecan and Walnut Crumble Recipe is one you absolutely need to try. I love this because it sneaks in that perfect balance between sweet, nutty, and herby flavors, topped with a crispy, crunchy crumble that beats any marshmallow topping hands down. Whether it’s a holiday feast or a simple family dinner, you’ll find this casserole brings a little extra joy to the table.
Why You’ll Love This Recipe
- Classic Flavors with a Twist: The pecan and walnut crumble adds a savory crunch you don’t get with typical marshmallow toppings.
- Naturally Sweet and Comforting: Using maple syrup and fresh herbs creates depth without overpowering the sweet potatoes.
- Easy to Make Ahead: You can prep it in advance to save stress on busy days—perfect for holidays or gatherings.
- Family Favorite: My whole crew asks for this one at every get-together, and I’m sure yours will too!
Ingredients You’ll Need
The magic of this Sweet Potato Casserole with Pecan and Walnut Crumble Recipe really shines through its simple yet intentional ingredients. Each component complements the other perfectly—from the warm spices to the mix of nuts in the crumble.
- Sweet Potatoes: Choose firm, large ones for creamy, tender flesh—don’t skimp here, the quality really comes through.
- Extra-Virgin Olive Oil or Melted Butter: Adds richness and helps everything meld together nicely.
- Milk: Helps to smooth out the sweet potatoes for that perfect texture; feel free to add a splash more if needed.
- Ground Ginger: Warms up the flavor without being too spicy.
- Sea Salt & Freshly Ground Black Pepper: Essential for balancing sweetness and enhancing all flavors.
- Fresh Sage Leaves: Adds an herbal freshness as a garnish and a pop of color.
- Rolled Oats: A sturdy base for the crumble that provides a great chew and heartiness.
- Pecans and Walnuts: Toasty, crunchy, and packed with flavor—both nuts add great texture contrast in the topping.
- Garlic Clove: Trust me on this—just a little adds a savory depth to the crumble that might surprise you.
- Maple Syrup: Natural sweetness that pairs beautifully with the nuts and spices.
- Dried Thyme & Fresh Rosemary: These herbs bring earthiness and a touch of sophistication to the crumble.
Variations
I love making this Sweet Potato Casserole with Pecan and Walnut Crumble Recipe my own by swapping in different nuts or herbs depending on what I have on hand. It’s so forgiving and still delicious!
- Nut Variation: I sometimes replace walnuts with almonds or use just pecans if that’s what’s in my pantry.
- Dairy-Free Version: Swap the milk for your favorite plant-based milk and use olive oil instead of butter to make it vegan-friendly.
- Spice it Up: Adding a pinch of cinnamon or nutmeg to the sweet potato mix is a cozy twist we enjoy in fall.
- Make it Crunchier: Toast the nuts before pulsing them in the food processor for an extra toasty flavor.
How to Make Sweet Potato Casserole with Pecan and Walnut Crumble Recipe
Step 1: Roast Your Sweet Potatoes until Tender and Sweet
First things first, preheat your oven to 425°F and line a baking sheet with foil (cleanup’s way easier this way—trust me!). Poke a few holes in the sweet potatoes with a fork — this helps steam escape — then roast them on the baking sheet for about an hour until they’re really tender. You’ll know they’re done when you can easily poke a knife right through them. This slow roasting caramelizes the natural sugars, giving the dish that deep, rich flavor I adore.
Step 2: Make the Irresistible Pecan and Walnut Crumble
While the potatoes are roasting, go ahead and prepare your crumble topping. In a food processor, combine the rolled oats, pecans, walnuts, garlic, maple syrup, olive oil, dried thyme, fresh rosemary, salt, and pepper. Pulse just until the mixture holds together but still has chunks for crunch. This crumble is the star of the show, adding texture and those lovely herby notes you won’t find anywhere else.
Step 3: Blend the Sweet Potato Filling Smooth and Creamy
Carefully slice open your roasted sweet potatoes and scoop the flesh into the food processor. Add olive oil (or melted butter), milk, ground ginger, salt, and pepper, then process until silky smooth. Be gentle here—you want a creamy, velvety base for the casserole that’s just the right balance between fluffy and rich.
Step 4: Assemble and Bake to Perfection
Get your 9×13-inch baking dish ready by brushing it lightly with olive oil to prevent sticking. Spread the sweet potato mixture evenly across the dish. Then sprinkle the pecan and walnut crumble evenly over the top. For an extra pop of flavor and sunshine on your plate, scatter a few extra nuts and fresh sage leaves over the crumble. Drizzle a little more olive oil on top to help it crisp up beautifully. Pop it in the oven and bake for about 20 minutes until the topping turns a gorgeous golden-brown and feels satisfyingly crisp when you tap it.
Pro Tips for Making Sweet Potato Casserole with Pecan and Walnut Crumble Recipe
- Even Roasting: Rotate your sweet potatoes halfway through roasting to ensure they cook evenly and get caramelized spots on all sides.
- Chop Nuts by Hand: If you don’t have a food processor, roughly chop nuts by hand for a chunkier texture in the crumble that stands out.
- Fresh Herbs Matter: Using fresh rosemary and thyme really elevates the crumble—dried won’t have quite the same vibrant aroma.
- Don’t Overmix Filling: Over-processing your sweet potato mixture can make it gluey, so pulse just until smooth and creamy.
How to Serve Sweet Potato Casserole with Pecan and Walnut Crumble Recipe
Garnishes
When I serve this, I always add a few fresh sage leaves on top. It makes the dish look beautiful and lends a subtle earthy aroma that brightens the warm flavors. Plus, a handful of extra toasted pecans and walnuts bring that irresistible crunch right before serving.
Side Dishes
This casserole pairs wonderfully with roast turkey, glazed ham, or even a simple pan-seared chicken breast. For veggies, I love something green and crisp like roasted Brussels sprouts or a fresh arugula salad to balance the richness.
Creative Ways to Present
For special occasions, serve this in individual ramekins topped with petite sprigs of fresh herbs or edible flowers. It looks elegant and makes guests feel extra special. Or, try adding a drizzle of aged balsamic glaze to the tops just before serving for a modern twist.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I always recommend letting the casserole cool completely before covering to keep the topping from getting soggy.
Freezing
If I’m making this ahead for a big meal, I’ll freeze the entire baked casserole (wrapped tightly with foil and plastic wrap) before baking or even after baking once cooled. It keeps well for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated oven at 350°F for about 15-20 minutes, uncovered. This brings back the crispy topping better than a microwave—plus, the casserole warms evenly and tastes just like fresh-baked.
FAQs
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Can I make Sweet Potato Casserole with Pecan and Walnut Crumble Recipe ahead of time?
Absolutely! You can roast the sweet potatoes and prepare the crumble topping up to a day in advance. Assemble the casserole and refrigerate covered until ready to bake. This makes meal prep a breeze, especially for holidays or busy weeknights.
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What other nuts can I use if I don’t have pecans or walnuts?
Walnuts and pecans work best because of their rich flavors and textures, but feel free to substitute with almonds, hazelnuts, or pistachios for a different but equally delicious crumble.
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Is this recipe gluten-free?
Since this recipe uses rolled oats, it depends on whether your oats are certified gluten-free. Using certified gluten-free oats will make this casserole safe for those with gluten sensitivity.
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Can I use canned sweet potatoes instead of fresh?
For best flavor and texture, fresh roasted sweet potatoes are ideal. Canned sweet potatoes tend to be softer and may result in a mushier casserole, but you can use them in a pinch—just adjust milk and oil quantities to reach the right consistency.
Final Thoughts
This Sweet Potato Casserole with Pecan and Walnut Crumble Recipe has a special spot in my heart because it turns a classic holiday dish into something fresh and exciting without losing that comforting vibe. It’s the one dish I can rely on to wow guests while keeping things simple in the kitchen. Give it a go—you won’t regret adding this gem to your recipe collection, and I can almost guarantee your friends and family will be asking for it year after year!
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Sweet Potato Casserole with Pecan and Walnut Crumble Recipe
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 100 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Casserole is a delicious and healthy twist on the traditional holiday side dish. Roasted sweet potatoes are blended into a smooth mixture with warming spices and milk, then topped with a crisp, savory pecan, walnut, and oat crumble infused with garlic, maple syrup, and fresh herbs. Baked to golden perfection, this casserole provides a delightful balance of creamy, nutty, and aromatic flavors, making it an ideal dish for Thanksgiving or any cozy family meal.
Ingredients
Sweet Potato Base
- 5 large sweet potatoes (3 pounds)
- 1 tablespoon extra-virgin olive oil or melted butter (plus more for drizzling)
- 1¼ cups milk (plus more if necessary)
- 1 teaspoon ground ginger
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Crumble Topping
- ⅔ cup whole rolled oats
- ½ cup pecans (plus more for garnish)
- ½ cup walnuts (plus more for garnish)
- 1 garlic clove
- 1 tablespoon plus 1 teaspoon maple syrup
- 2 tablespoons extra-virgin olive oil or melted butter
- ½ teaspoon dried thyme leaves
- ½ teaspoon minced fresh rosemary
- 1½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
Garnish
- ¼ cup fresh sage leaves
- Additional pecans and walnuts
- Extra olive oil for drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (218°C). Line a baking sheet with foil and brush a 9×13-inch baking dish with olive oil to prevent sticking.
- Roast Sweet Potatoes: Using a fork, poke a few holes into each sweet potato to allow steam to escape. Place them on the lined baking sheet and roast until they are very tender, about 60 minutes. This slow roasting intensifies their natural sweetness.
- Make the Crumble Topping: In a food processor, combine the rolled oats, pecans, walnuts, garlic clove, maple syrup, olive oil, dried thyme, fresh rosemary, sea salt, and freshly ground black pepper. Pulse the mixture until just combined, forming a crumbly texture. Remove and set aside.
- Prepare Sweet Potato Mixture: Once roasted and cool enough to handle, scoop the sweet potato flesh out of the skins and place it into the food processor. Add 1 tablespoon olive oil or melted butter, milk, ground ginger, sea salt, and black pepper. Process until smooth and well combined. Add more milk if the mixture is too thick.
- Assemble the Casserole: Spread the smooth sweet potato mixture evenly into the prepared baking dish. Evenly sprinkle the crumble topping over the sweet potatoes, then scatter additional chopped pecans, walnuts, and fresh sage leaves on top. Drizzle lightly with olive oil to promote browning.
- Bake to Finish: Bake the casserole in the preheated oven for about 20 minutes, or until the crumble topping is browned, crisp, and fragrant.
Notes
- This sweet potato casserole uses a savory pecan crumble topping instead of the traditional marshmallow topping, adding both texture and depth of flavor.
- Perfect as a healthier alternative side dish for Thanksgiving or other holiday meals.
- Make-ahead tip: You can prepare the sweet potato mixture and crumble topping separately, then assemble and bake just before serving.
- Adjust the milk amount to achieve your preferred casserole consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
