Can you add oats to apple crumble?

While oats are common in apple crumble, they aren’t needed for a savory sweet potato casserole with pecans . The focus here is on the creamy roasted sweet potato filling and the crunchy pecan topping. If you love the nutty texture oats bring, you could mix a small amount into the pecan layer, but pecans alone provide the perfect crunch for this casserole.

What is the difference between apple crumble and apple crisp with oats?

Apple crumble and apple crisp both use fruit and a baked topping, but crisps often include oats for extra crunch. A savory sweet potato casserole with pecans , however, relies on buttery pecans, herbs, and a touch of cinnamon for its signature topping. Unlike a dessert crisp, this casserole balances natural sweetness with savory flavors, making it perfect for holiday meals.

Why is my apple crisp topping not crispy?

Moisture often causes toppings to soften. With a savory sweet potato casserole with pecans , this isn’t an issue because pecans stay crunchy as they toast in the oven. To ensure crispness, avoid covering the casserole while baking and let the pecan topping bake uncovered until golden brown.

How to make healthy crumble topping with oats?

For a lighter twist, oats can replace some of the nuts or sugar in toppings. That said, the beauty of a savory sweet potato casserole with pecans is that it’s naturally balanced. Pecans deliver protein and healthy fats, while rosemary and cinnamon create a savory edge without excessive sugar. If you want a healthier casserole, reduce the sugar and rely on the natural sweetness of roasted sweet potatoes.

Why add oats to crumble?

Oats add texture and fiber, but in a savory sweet potato casserole with pecans , they aren’t necessary. Pecans already provide texture and nutrients, and the savory herbs keep the dish from tasting overly sweet. Oats could be added if you prefer a more rustic, hearty topping, but the classic pecan crust is what makes this casserole shine.

What makes crumble topping crunchy?

Crunch comes from the right ratio of fat to dry ingredients. In a savory sweet potato casserole with pecans , butter helps the pecans toast evenly while cinnamon and rosemary infuse flavor. Baking uncovered at the right temperature ensures the topping crisps up beautifully while the sweet potato filling stays soft and creamy.

Best Savory Sweet Potato Casserole with Pecans for Thanksgiving

Description

A creamy roasted sweet potato base topped with a golden pecan, cinnamon, and rosemary crust. A cozy, savory twist on a holiday classic.

Ingredients

Scale

Sweet Potato Filling

3 pounds sweet potatoes (about 4 medium)
4 tablespoons unsalted butter, melted
½ cup milk of choice
¼ cup maple syrup
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
½ teaspoon fine salt

Pecan Topping

3 tablespoons unsalted butter, softened
¼ cup packed dark brown sugar or coconut sugar
¾ cup pecan halves or pieces, finely chopped
2 teaspoons finely snipped fresh rosemary leaves (optional)
½ teaspoon ground cinnamon
Pinch of fine salt

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Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper. Prick sweet potatoes with a fork and bake until tender (45–75 minutes). Cool slightly.
Reduce oven to 350°F. Scoop flesh from sweet potatoes into a bowl, discard skins.
Add melted butter, milk, maple syrup, vanilla, nutmeg, and salt. Mash or whip until smooth. Spread into a greased 9-inch square baking dish.
In a medium bowl, mix softened butter, sugar, pecans, rosemary, cinnamon, and salt until combined. Sprinkle evenly over the filling.
Bake uncovered for 30 minutes, until pecans are golden and the casserole is bubbling at the edges. Rest 10 minutes before serving.

Notes

Vegan: use plant butter and almond milk.
Nut-Free: replace pecans with pumpkin seeds or sunflower seeds.
Make-Ahead: assemble up to 2 days before baking.
Freeze: wrap unbaked casserole tightly; freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Method: Baking
Cuisine: American (Holiday)

Nutrition

Serving Size: per serving
Calories: 289 kcal
Sugar: 16.2 g
Sodium: 430.9 mg
Fat: 14.1 g
Saturated Fat: 5.6 g
Carbohydrates: 39.4 g
Fiber: 5 g
Protein: 3.4 g
Cholesterol: 21.6 mg