Name: Sweet Potato Casserole with Nut Crumble Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 5 large sweet potatoes (about 3 pounds); 1 tablespoon extra-virgin olive oil or melted butter, plus more for drizzling and greasing; 1¼ cups milk, plus more if necessary; 1 teaspoon ground ginger; ¾ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; ¼ cup fresh sage leaves, for garnish; 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

If you’re like me and adore the cozy flavors of a classic holiday side dish that feels both comforting and a little fancy, you’re going to absolutely love this Sweet Potato Casserole with Nut Crumble Recipe. It’s the perfect blend of creamy, sweet, and crunchy, with just the right hint of herbs to keep things interesting. Trust me, once you try this version, you’ll want it on your table every year — it’s become a family favorite in my kitchen!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The sweetness of the potatoes pairs beautifully with the savory nut topping and subtle herbs.
Simple Ingredients: No fancy or hard-to-find items here, just pantry staples and fresh herbs.
Make-Ahead Friendly: You can prep this casserole early and bake it when you’re ready, which is a lifesaver on busy days.
Crowd-Pleaser: Every time I’ve served it, friends and family go nuts over the crunchy nut crumble on top!

A white rectangular dish holds a layered pumpkin-colored puree spread evenly at the bottom. On top of this smooth orange layer is a textured crumb layer made of crushed walnuts and pecans, giving a crunchy appearance. Scattered on the crumb layer are whole pecans, which are darker brown and ridged. Fresh green sage leaves are arranged decoratively over the nuts, adding a bright contrast. The dish sits on a white marbled surface, and part of a woman's hand is seen at the bottom left corner, holding the dish. Photo taken with an iphone --ar 2:3 --v 7 - Sweet Potato Casserole with Nut Crumble, holiday side dish recipes, easy sweet potato casserole, festive Thanksgiving sides, nut topping sweet potato

Ingredients You’ll Need

I love that this Sweet Potato Casserole with Nut Crumble Recipe uses ingredients that you probably already have on hand or can easily find. The fresh herbs like rosemary and thyme really elevate the crumble topping, while the oats add that perfect texture crunch without overpowering the sweet potatoes themselves.

Flat lay of five large bright orange sweet potatoes, a small white bowl of golden extra-virgin olive oil, a small white bowl of creamy milk, a small white bowl of fresh green sage leaves, a small white bowl of whole rolled oats, a small white bowl of whole pecans, a small white bowl of whole walnuts, one peeled garlic clove, a small white bowl of amber maple syrup, a small white bowl of dried thyme leaves, a small white bowl of minced fresh rosemary, a small white bowl of coarse sea salt, a small white bowl of freshly ground black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Sweet Potato Casserole with Nut Crumble, holiday side dish recipes, easy sweet potato casserole, festive Thanksgiving sides, nut topping sweet potato

Sweet potatoes: Look for firm and smooth-skinned ones for roasting, they become naturally sweet and creamy.
Extra-virgin olive oil or melted butter: Both add richness to the mash and help brown the crumble topping nicely.
Milk: It helps get the sweet potatoes smooth and creamy but don’t go too heavy or it’ll get watery.
Ground ginger: Adds a subtle warmth that pairs beautifully with the sweetness of the potatoes.
Sea salt and freshly ground black pepper: Essential for balancing flavors throughout the dish.
Fresh sage leaves: A lovely garnish that adds an earthy, aromatic touch.
Whole rolled oats: The base of the crumble topping, for that perfect toasty texture.
Pecans and walnuts: They bring a robust nuttiness to the crumble – feel free to adjust the nuts to your preference.
Garlic clove: Adds a subtle savory depth to the crumble, don’t skip it!
Maple syrup: A natural sweetener in the crumble that ties the flavors together beautifully.
Dried thyme leaves and fresh rosemary: These fragrant herbs give the topping a wonderful complex flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I always encourage people to make this Sweet Potato Casserole with Nut Crumble Recipe their own — it’s super forgiving and easy to tweak to suit your tastes or dietary needs. Here are a few ways I like to personalize it.

Nut-free version: Swap the pecans and walnuts for pumpkin seeds or sunflower seeds for a nut-free crunch.
Vegan modification: Use plant-based milk (like almond or oat) and substitute olive oil for the butter to make it vegan-friendly.
Spicy kick: Add a pinch of cayenne pepper to the crumble topping for a subtle heat — I discovered this trick at a family potluck and it was amazing!
Seasonal herbs: Feel free to switch up the thyme and rosemary for sage or tarragon depending on what’s fresh and in season.

How to Make Sweet Potato Casserole with Nut Crumble Recipe

Step 1: Roast Your Sweet Potatoes to Perfection

This is where the magic begins. Preheat your oven to 425°F and line a baking sheet with foil for easy cleanup. Use a fork to poke a few holes in each sweet potato — this helps steam escape and ensures they cook evenly. Pop them on your baking sheet and roast for about 60 minutes or until they’re incredibly tender when pierced with a fork. You’ll know they’re done because the skin will look wrinkly and the inside will be soft as butter.

Step 2: Prepare the Nut Crumble Topping

While the potatoes are roasting, make the crumble topping so it’s ready to go. Toss rolled oats, pecans, walnuts, a grated garlic clove, maple syrup, olive oil, thyme, rosemary, salt, and pepper into a food processor. Pulse just until everything is combined but still has texture — you want some little nutty bits to add crunch. Then set it aside and resist eating it straight from the bowl, even though it smells irresistible!

Step 3: Mash and Flavor the Sweet Potato Flesh

Once the sweet potatoes are cool enough to handle, carefully scoop out the flesh into the food processor. Add olive oil, milk, ground ginger, salt, and pepper, and blend it all together until creamy and smooth. If the mixture feels too stiff, just add a splash more milk — but be cautious, you want it thick enough to hold the crumble on top.

Step 4: Assemble and Bake

Spread the mashed sweet potato evenly into your oiled 9×13-inch baking dish. Sprinkle the nut crumble generously over the top, then add a handful of extra nuts and fresh sage leaves for a beautiful, rustic finish. Give it a light drizzle of olive oil over everything to help the crumble crisp up during baking. Pop it into the oven for 20 minutes, until the topping is golden brown and crunchy. That sweet aroma as it bakes? Pure heaven.

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Pro Tips for Making Sweet Potato Casserole with Nut Crumble Recipe

Roasting Time Matters: Don’t rush the roasting step — those extra minutes let the sweet potatoes get super tender and concentrated in sweetness.
Pulse Don’t Puree Crumble: When making the nut topping, pulse in short bursts to keep some texture rather than turning it into a paste.
Herbs Are Your Friend: Fresh herbs in the topping make a big flavor difference; if you only have dried, increase the amount slightly.
Avoid Soggy Topping: Make sure to drizzle olive oil over the crumble topping before baking — it helps it crisp up and stay crunchy.

How to Serve Sweet Potato Casserole with Nut Crumble Recipe

Sweet Potato Casserole with Nut Crumble Recipe - Serving

Garnishes

I’m a big fan of adding a few extra toasted nuts on top just before serving for extra crunch. Fresh sage leaves are not just pretty but add that wonderful earthy aroma that echoes the flavors inside. Sometimes, I even sprinkle a tiny pinch of flaky sea salt right before serving for a little burst of flavor contrast.

Side Dishes

This casserole pairs wonderfully with roasted turkey or chicken, but honestly, it works great alongside a simple green salad or steamed vegetables for a lighter meal. During holiday dinners, I love serving it with green beans almondine, garlic mashed potatoes, or even glazed carrots for a colorful plate.

Creative Ways to Present

For special occasions, I sometimes serve this casserole in small individual ramekins topped with a single toasted pecan and a fresh herb leaf right before guests arrive — it makes each serving feel extra special and festive. Another fun idea is layering some of the caramelized nuts on the side or sprinkling pomegranate seeds on top to add pops of color and a touch of tartness.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I cover the casserole tightly with foil or plastic wrap and store it in the fridge for up to 4 days. The flavors only deepen with time, but the topping will soften a bit, so I usually re-crisp it in the oven before serving again.

Freezing

This recipe freezes beautifully. I freeze the casserole (unbaked) in an airtight container for up to 3 months. When I’m ready to serve it, I thaw overnight in the fridge, then bake it fresh with the nut crumble topping. The texture and flavor hold up really well, making it a great make-ahead holiday dish.

Reheating

To reheat leftovers, I pop the casserole in a 350°F oven uncovered for about 15-20 minutes or until warmed through and the crumble topping is crisp again. If you want to speed things up, you can microwave a single portion and then toss it under the broiler for a minute to re-crisp the topping — that combo really works wonders.

FAQs

Can I use canned sweet potatoes for this Sweet Potato Casserole with Nut Crumble Recipe?

While canned sweet potatoes can be a shortcut, I recommend roasting fresh sweet potatoes for this recipe. Roasting enhances their natural sweetness and creates a better texture for mashing. Using canned might result in a softer, less flavorful base that could affect the final taste and crumb topping adhesion.
What nuts work best for the crumble topping?

Pecans and walnuts are my go-to because they offer a nice balance of buttery and earthy flavors, plus a great crunch. However, feel free to experiment with almonds, hazelnuts, or even pistachios depending on what you like or have available!
Can I prepare the Sweet Potato Casserole with Nut Crumble Recipe ahead of time?

Absolutely! You can prepare it up to the point of baking, cover it, and refrigerate it for a day or two. When you’re ready, just bake it until the topping is golden and crisp. This way it’s fresh and wonderful without a last-minute rush.
Is this casserole sweet or savory?

This recipe strikes a lovely balance—it’s naturally sweet from the roasted sweet potatoes and maple syrup, but it’s not overly sugary because of the addition of herbs, garlic, and salt in the crumble topping. It’s the perfect side dish to complement savory mains.

Final Thoughts

Honestly, this Sweet Potato Casserole with Nut Crumble Recipe has quickly become one of my kitchen heroes — it blends comfort and sophistication in a way that feels warm and inviting. Every time I dig into those creamy mashed potatoes with that crunchy, herbaceous topping, I’m reminded why it’s worth taking the time to roast sweet potatoes just right. I hope you give it a try and love it as much as my family and I do — it really is one of those dishes that sparks joy and brings everyone back for seconds.