Sweet Potato Casserole with Crispy Pecan and Walnut Topping Recipe

If you’re craving a side dish that’s both comforting and impressive, this Sweet Potato Casserole with Crispy Pecan and Walnut Topping Recipe is going to be your new best friend in the kitchen. I absolutely love how the creamy, spiced sweet potatoes pair with a crunchy, savory nut topping—it’s just the perfect balance of flavors and textures that your family will rave about. Stick with me as I walk you through each step, sharing some tips I’ve picked up along the way, so you get that perfect golden crust and rich filling every time.

this …

Ingredients You’ll Need

Let’s chat about the ingredients. These combine to make a sweet potato casserole that’s creamy inside and crunchy outside, with herbs lending a subtle savory note. I recommend picking fresh pecans and walnuts for that extra crunch and flavor punch.

• Sweet Potatoes: Choose large, firm sweet potatoes with smooth skin for roasting and mashing.
• Extra-Virgin Olive Oil or Melted Butter: I usually go with olive oil for a lighter touch, but butter brings a lovely richness if you prefer.
• Milk: Whole milk works best here to keep the filling creamy, but you can swap for a nut milk if needed.
• Ground Ginger: This adds warmth without overpowering the natural sweet potato flavor.
• Sea Salt and Freshly Ground Black Pepper: Don’t skip the seasoning—it really brings the dish together.
• Fresh Sage Leaves: Perfect for garnishing and giving a fragrant, herby finish.
• Whole Rolled Oats: Adds texture and helps bind the topping crumble.
• Pecans and Walnuts: The star crunch combo! Toasted lightly if you want extra flavor.
• Garlic Clove: Just a hint here to add savory depth without being overpowering.
• Maple Syrup: I love the subtle sweetness it gives alongside the nuts.
• Dried Thyme Leaves and Fresh Rosemary: Aromatic herbs that elevate the topping’s flavor.

Variations

I love making this recipe my own depending on the season or mood. Feel free to tweak the toppings or spices to suit your taste—you’ll see how flexible sweet potato casserole can be once you get the hang of it.

• Swap Nuts: If pecans or walnuts aren’t your thing, try toasted almonds or hazelnuts; I’ve done this for crunchy variety, and it’s just as delightful.
• Add a Pinch of Cinnamon or Nutmeg: For a warmer spiced vibe, a little cinnamon in the sweet potato mash adds a cozy, festive feel.
• Dairy-Free Version: Replace milk with almond or oat milk and use olive oil instead of butter—still creamy, just a bit lighter.
• Make It Vegan: Use maple syrup and olive oil only, and double-check your milk substitute to keep it plant-based.

How to Make Sweet Potato Casserole with Crispy Pecan and Walnut Topping Recipe

Step 1: Roast Your Sweet Potatoes Until Tender and Sweet

First things first—preheat your oven to 425°F. I like lining a baking sheet with foil for easy cleanup, then pricking the sweet potatoes a few times with a fork to help the steam escape. Roast them on the baking sheet for about 60 minutes or until they’re soft as butter when you poke them with a knife. This slow roast draws out their natural sweetness and makes peeling a breeze.

Step 2: Prepare the Crispy Pecan and Walnut Topping

While the sweet potatoes roast, it’s a great time to make the crumble topping. I toss rolled oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper into my food processor and pulse just enough to combine everything without turning it into nut butter. You want a crumbly texture here—think nutty granola but savory. Set this aside; it’s what gives the casserole that irresistible crunch.

Step 3: Mash Sweet Potatoes and Mix in Flavors

Once your sweet potatoes are cool enough to handle, scoop the flesh out and pop it into the food processor. Add olive oil, milk, ground ginger, salt, and freshly ground black pepper, then pulse until smooth and creamy—sometimes I’ll add a splash more milk if it looks too thick. This mash is silky and warmly spiced, a perfect base that balances the crispy top.

Step 4: Assemble and Bake

Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Now sprinkle the nut and oat crumble on top, and don’t be shy with extra whole pecans and walnuts for more texture. Garnish with fresh sage leaves—it adds a pop of color and an aromatic lift. Drizzle a little olive oil over everything to encourage browning. Bake for about 20 minutes until the topping is beautifully browned and crisp. You’ll know it’s done when it’s crackly on top but still creamy underneath.

How to Serve Sweet Potato Casserole with Crispy Pecan and Walnut Topping Recipe

Garnishes

I always top the casserole with a sprinkle of extra whole pecans and walnuts for that eye-catching crunch. Fresh sage leaves on top not only look gorgeous but add a subtle herbal aroma I adore. Sometimes I add just a little drizzle of maple syrup on serving for a sweet twist! It’s those simple garnishes that elevate the dish from everyday to hostess-worthy.

Side Dishes

This sweet potato casserole pairs beautifully with roasted turkey or chicken—perfect for holiday spreads. I also love it alongside green beans almondine or a crisp mixed green salad with tangy vinaigrette to balance the richness. If you’re serving a cozy fall meal, mashed cauliflower or quinoa pilaf work wonderfully too.

Creative Ways to Present

For special occasions, I like serving individual portions in ramekins topped with a small sage sprig and a few whole nuts for an elegant touch. You can also layer sweet potato mash, crumble, and more nuts in clear glass dishes to show off the textures in a pretty, rustic way. It’s a guaranteed conversation starter at the table!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing them in an airtight container in the fridge for up to 3 days. The topping may lose a little crunch, but reheating in the oven helps bring back some of that texture deliciously.

Freezing

I’ve successfully frozen this casserole both before and after baking. Wrap it tightly in foil or plastic wrap and pop it in the freezer for up to 2 months. Thaw overnight in the fridge, then bake as usual. Just note the topping might not be quite as crunchy, but it’s still super tasty.

Reheating

To reheat leftovers, I pop the casserole in a 350°F oven for about 20 minutes or until warmed through. If the topping has softened, a quick broil for a minute or two restores crispness. Avoid microwaving if you can—oven heat preserves that crunchy topping and creamy filling way better.

FAQs

Final Thoughts

This Sweet Potato Casserole with Crispy Pecan and Walnut Topping Recipe has truly become a favorite in my kitchen. It’s the kind of dish that brings everyone to the table with a smile—comforting, flavorful, and just a little bit fancy without being complicated. Whether it’s a family tradition or a new recipe for you, I hope you enjoy making and sharing it as much as I do. Give it a try, and I promise you’ll be reaching for the recipe again and again!

Print