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Sweet Potato Casserole with Oatmeal Crumble Topping

How to make a sweet potato casserole. How to make a sweet potato casserole with an oatmeal crumble topping.

Thanksgiving will be here before you know it.  I have been playing around with sweet potato casseroles for years trying to find the perfect one.  A really good sweet potato casserole in my opinion should be good enough to eat as a dessert if you wanted to.  I like mine really sweet like a pie.  Everyone really loved this sweet potato casserole last Thanksgiving especially my 12 year old 5 year old sons who were so sad it got finished off on Thanksgiving I had to make another one to eat with the rest of the left overs.  They even begged me to make it a couple times this past year when it wasn't Thanksgiving. 

I don't recommend using canned sweet potatoes for this recipe.  Fresh Sweet potatoes are super cheap around Thanksgiving.  They are not hard to work with at all.  If you have made regular mashed potatoes you can make mashed sweet potatoes, just peel them and place them in a pot of water bring it to boil, reduce to a simmer and let them cook until a fork goes in to them and comes out easily.  Remove from heat drain place them in a large mixing bowl and mash with a potato masher or use a hand mixer. 

Sweet Potato Casserole with Oatmeal Crumble Topping

6 cups mashed sweet potatoes (that's about 5 or 6 sweet potatoes depending on how big they are)

3/4 cup brown sugar

1/2 teaspoon cinnamon

1/2 cup heavy cream

1/4 cup melted margarine

1/4 teaspoon salt

2 cups of mini marshmallows (which will be used later)

Preheat the oven to 350 degrees.

At this point your sweet potatoes should still be in the mixing bowl.  Add in the brown sugar, the cream, the melted margarine, the cinnamon and salt.  Mix well with a hand mixer until everything is mixed in.  Then pour the mixture in to an 8 x 8 baking dish and spread it out equally around the dish. 

Now make the Oatmeal Crumble.

1/4 cup rolled oats

1/8 cup diced pecans

2 tablespoons dark brown sugar

1 tablespoon all purpose flour

1/8 teaspoon ground cinnamon

2 tablespoons cold margarine

In a food processor or blender place the oats in and pulse quickly two times; you just want to break them up just a little. Then pour the oats in to a bowl and put in the flour and cinnamon.  Cut the butter up in to a few pieces and place in in to the bowl and then cut it into the oat mixture.  Meaning take a fork and kind of mash it it to the mixture trying to incorporate it in to as much of the mixture as you can. 

Sprinkle the topping over the sweet potatoes as evenly as possible and place the casserole in the oven and bake for about 55 minutes.  Keep an eye on it though starting from about the 40 minute marker and the moment the crumble starts to get little brown remove it right away.  Then sprinkle on the two cups of mini marshmallows, cover it with aluminum foil and let it sit for 10 minutes giving the marshmallows a bit of time to melt in a bit.


Makes 6 generous servings or 8 normal sized servings.

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Comments (5)
Ranked #35 in Food & Cooking

I personally would never put that much brown sugar in sweet potatoes, but I'll just have to try that oatmeal crumble topping!! I'm printing this article and adding it to my collection of recipes.

Ranked #34 in Food & Cooking

Wow, really sounds good. thanks

A tasty one, must be added to my banana-que.

Ranked #53 in Food & Cooking

I added this one to my digital cookbook too, Rae. You just received the last two votes that I had left for today :-)) but you earned them with these articles.

This sounds delicious!