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Sweet Potato Casserole with Oat Crumble A Cozy, Crowd-Pleasing Holiday Classic

Sweet Potato Casserole with Oat Crumble

This warm and comforting Sweet Potato Casserole with Oat Crumble brings nostalgia to your table with its creamy sweet potato base and crunchy oat topping—perfect for holidays or cozy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Base
  • 4 large sweet potatoes peeled and cubed (about 3–4 pounds)
  • 1/2 cup milk or plant-based milk
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup brown sugar plus extra if desired
  • 1 tsp vanilla extract
  • salt a pinch
  • 1 tsp ground cinnamon optional
Oat Crumble Topping
  • 1 cup old-fashioned rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup melted butter or coconut oil
  • 1/2 tsp ground cinnamon optional
  • salt a pinch

Equipment

  • Baking Dish
  • Mixing Bowls
  • Pot

Method
 

  1. Preheat oven to 350°F (175°C) and grease a medium-sized baking dish.
  2. Boil cubed sweet potatoes in a large pot until fork-tender, about 15–20 minutes. Drain and cool slightly.
  3. Mash the sweet potatoes in a large bowl. Add milk, melted butter, brown sugar, vanilla, salt, and cinnamon (if using). Mix until smooth.
  4. Spread the sweet potato mixture into the greased baking dish and smooth the top.
  5. In a separate bowl, mix oats, brown sugar, melted butter, cinnamon (optional), and salt to form a crumble topping.
  6. Sprinkle the oat crumble over the sweet potato base. Bake for 25–30 minutes, until topping is golden and edges bubble.
  7. Let cool for 5–10 minutes before serving.

Notes

For added crunch, mix chopped pecans into the oat topping. This casserole can also be made ahead—assemble and refrigerate up to 24 hours before baking. To go vegan, use coconut oil and plant-based milk.