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Sweet Potato Casserole with Crunchy Oat Topping

Photo: Jennifer Causey
Active time 20 mins
Total time 45 mins

Serves 12 (serving size: about 1/2 cup)

This classic casserole straddles the line between side and dessert (indeed, we’ve enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. While we call for a ricer in our master mashed potatoes, a potato masher is perfectly acceptable here since the spuds will be bound with an egg then topped and baked. Chopped almonds or walnuts would be a delicious sub for the pecans.


  • 3 pounds sweet potatoes, peeled and chopped (about 8 cups)
  • 1/2 cup 2% reduced-fat milk
  • 2 tablespoons unsalted butter, melted and divided
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt, divided
  • 1 large egg, beaten
  • Cooking spray
  • 1 cup old-fashioned rolled oats
  • 2/3 cup pecans, chopped
  • 3 tablespoons almond meal
  • 3 tablespoons maple syrup, divided
  • 1 tablespoon canola oil

Nutrition Information

  • calories 232
  • fat 10.1 g
  • satfat 2.1 g
  • monofat 4.5 g
  • polyfat 2.1 g
  • protein 4 g
  • carbohydrate 31 g
  • fiber 5 g
  • cholesterol 21 mg
  • iron 1 mg
  • sodium 195 mg
  • calcium 56 mg
  • sugars 9 g
  • Est. Added Sugars 3 g

How to Make It

  1. Preheat oven to 375°F.

  2. Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 6 minutes or until potatoes are tender. Drain. Return potatoes to saucepan. Add milk, 1 tablespoon butter, and vanilla; mash to desired consistency. Stir in 1/2 teaspoon salt and egg. Spread potato mixture in the bottom of an 11- x 7-inch glass or ceramic baking dish coated with cooking spray.

  3. Combine remaining 1/4 teaspoon salt, oats, pecans, almond meal, and 2 tablespoons syrup in a bowl. Add remaining 1 tablespoon butter and canola oil; toss to coat. Sprinkle oat mixture over potatoes. Bake at 375°F for 18 minutes or until surface is golden. Remove pan from oven; drizzle with remaining 1 tablespoon maple syrup.