Decadent Sweet Potato Casserole with Pecan Oat Crumble

Please note, this is a 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 bags Trader Joe’s frozen sweet potatoes (or 4.5 cups mashed sweet potatoes from approximately 5 lbs boiled or roasted sweet potatoes)
  • 1/3 cup milk
  • 1/3 cup brown sugar
  • 2 eggs
  • 1/2 cup 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 tbsp. unsalted butter, cubed and chilled
  • 1/3 – 1/2 cups mini marshmallows


For casserole:
  1. Preheat oven to 350 degrees.
  2. Cook the sweet potatoes according to package instructions.
  3. Add the mashed sweet potatoes, eggs, butter, and salt to a mixing bowl and stir well to combine. Add 1/4 brown sugar and taste. Add more, 1 tablespoon at a time until desired sweetness. It should fall somewhere between 1/4 cup and 1/2 cup.
  4. Taste for salt and add as needed.
  5. Spread mixture into a greased 2 quart pr 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 30 minutes.
  4. Allow to cool for a few minutes before serving.