Decadent Sweet Potato Casserole with Pecan Oat Crumble

Please note, this is a very rich, sweet dish that could easily pass as dessert!

Adapted from 3 recipes: Ruth’s Chris Sweet Potato Casserole, Saveur’s Sweet Potato Casserole with Pecan Crumble, All Recipe’s Sweet Potato Casserole Dessert

  • 2.5 pounds sweet potatoes or 2 (18oz) bags Trader Joe’s frozen mashed sweet potatoes
  • 1/3 cup milk (evaporated milk works too)
  • 1/2 cup brown sugar (1/4 cup works well too)
  • 2 tablespoons maple syrup (optional)
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup (1 stick) melted butter
  • 1/2 teaspoon salt
  • 12 cup flour
  • 12 cup rolled oats
  • 12 cup packed dark brown sugar
  • 14 cup finely chopped pecans
  • 12 tsp. kosher salt
  • 5 tablespoons cold butter, cubed
  • 1/2 cups mini marshmallows


For casserole:
  1. Preheat oven to 350 degrees.
  2. Peel potatoes and cut into 2 inch cubes. Cook in a pot of boiling, salted water for about 15 minutes or until tender. If using frozen sweet potatoes, cook according to package instructions.
  3. Add all the ingredients for the casserole to a mixing bowl and stir well to combine.
  4. Spread mixture into a greased 2 quart 13x9x2 baking dish.
For topping:
  1. Stir together flour, oats, sugar, pecans, and salt in a bowl; add butter and, using your fingers, rub butter into flour mixture until large crumbles form.
  2. Mound crumble mixture over filling and dot with as many mini marshmallows as desired.
  3. Bake until the topping and marshmallows are browned, about 20-30 minutes.
  4. Allow to cool for a few minutes before serving.

Trader Joe’s only sells these around the holidays. Stock up!