Sweet Potato Casserole with Pecans Recipe



  • 3/4 cup rolled oats
  • 1/2 cup pecan halves
  • 1/2 teaspoon fresh minced rosemary (unbelievably good!)
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup


  • 3 pounds roasted sweet potatoes , peeled
  • 1/2 cup milk of choice (I use almond milk)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt


  • 1/2 cup dried cranberries (look for juice-sweetened, if possible)
  • 1/4 cup pecan halves , for topping


  1. Preheat the oven to 350ºF. In a large food processor fitted with an “S” blade, add in the oats, pecans, rosemary, and salt, and process briefly to create a flour-like texture. Add in the maple syrup, and process again until crumbly.
  2. Pour the crumble into a small bowl and set aside. In the same food processor (no need to rinse it), add in the roasted & peeled sweet potatoes, milk, vanilla, ginger, and salt, and process until smooth. Taste and adjust the mixture to your liking. You can add maple syrup for sweetness, if you like, or extra milk to make them creamier.
  3. In the bottom of a 2-quart baking dish, spread the sweet potato puree into a relatively smooth layer. Scatter the dried cranberries over the top, then sprinkle the crumble evenly over the top. Add the remaining pecans over the top, for decoration and added crunch. Bake at 350ºF until the topping is golden, about 30 minutes.
  4. Let cool for about 10 minutes, then serve warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Nutrition Facts

Calories: 174kcal

Carbohydrates: 33g

Protein: 3g

Fat: 4g

Saturated Fat: 1g

Sodium: 174mg

Potassium: 425mg

Fiber: 5g

Sugar: 10g

Vitamin A: 16088IU

Vitamin C: 3mg

Calcium: 56mg

Iron: 1mg

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