Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe

If you’re on the hunt for a comforting, festive dish that won’t weigh you down, I have something you’re going to adore. This Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe is one of my all-time favorites — seriously, it’s the perfect balance of creamy, sweet, and a little crunchy, without all the heaviness of traditional casseroles. Whether you’re making it for a holiday feast or a cozy dinner, you’ll find that it hits all the right notes, and I can’t wait to walk you through it.

Ingredients You’ll Need

I love how the ingredients here blend naturally — the sweet potatoes are creamy and comforting, while the crumble brings an earthy, toasted crunch. When shopping, I recommend picking fresh sweet potatoes with smooth skin and firm flesh, and if you can, grab unsweetened flaked coconut for the best texture in the crumble.

• Sweet potatoes: The star of the show; great for creamy mash and packed with nutrients.
• Brown sugar: Adds just the right hint of caramel-like sweetness in both the yam layer and crumble.
• Maple syrup: Natural sweetness with rich flavor that complements spices beautifully.
• Canned lite coconut milk: Adds creaminess without overwhelming coconut flavor — trust me, it makes all the difference.
• Vanilla extract: Rounds out the flavor to make it warm and inviting.
• Cinnamon and nutmeg: Classic fall spices that bring cozy aroma and warmth.
• Butter: Used in moderation — I brown it for extra depth and richness.
• Whole, unsalted pecans: Toasted and chopped for delightful crunch in the crumble.
• Unsweetened, flaked coconut: Offers chewiness and tropical notes for balance.
• Whole wheat pastry flour: A subtle whole-grain addition that keeps the crumble tender.
• Old-fashioned oats: Brings a rustic texture and hearty bite.
• Mini marshmallows: The gooey surprise in the center that kids and adults both love.
• Salt: Enhances all the flavors and balances the sweetness.

Variations

One of my favorite things about the Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe is how easy it is to tweak to your liking. I’ve tried mixing it up depending on the season or who’s eating, and it always feels fresh.

• Skip the marshmallows: For a less sweet version, I double the crumble and cover the entire top — it still feels indulgent with all that toasted pecan and coconut flavor.
• Use different nuts: If pecans aren’t your thing, walnuts or almonds work beautifully and bring their own unique crunch.
• Swap coconut milk: You can easily use regular milk, cream, or half-and-half — I promise it won’t lose its creaminess but will be a bit less tropical.
• Make it vegan: Substitute vegan butter and use a flax egg if you want to experiment with binding, but honestly the classic is just so good.

How to Make Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe

Step 1: Cook and Brown Butter Like a Pro

Peeling and cubing those sweet potatoes is the first joy! I aim for roughly 1 1/2 inch pieces so they cook evenly and mash up nicely. Toss them in a pot with cold water, then bring to a boil. Let them gently cook until fork-tender, usually around 20 to 30 minutes. While those are simmering, I like to use this time to make browned butter — this little trick adds a subtle nutty richness that lifts the entire casserole. Just melt the butter over medium heat, whisk constantly, and watch for little brown bits (about 4-5 minutes). As soon as you see that, pull it off the heat or it’ll burn. Trust me, it’s a game changer.

Step 2: Whip the Sweet Potato Mixture

Drain your perfectly cooked sweet potatoes, and pour them into a large mixing bowl or stand mixer fitted with a paddle attachment. Add all the sweet ingredients and spices: brown sugar, maple syrup, vanilla, cinnamon, nutmeg, salt, coconut milk, and the beautiful browned butter you just made. Start mixing on low to incorporate everything, then turn it up to medium and really whip those potatoes for 1-2 minutes. You want them fluffy, smooth, and creamy — no lumps, just like a warm, tasty cloud.

Step 3: Make the Crumble and Assemble

In a separate bowl, combine the oats, whole wheat pastry flour, chopped pecans, unsweetened coconut, cinnamon, nutmeg, and salt. Toss it all together so the spices and dry ingredients are evenly distributed. Then, add the softened butter — this is where you get your hands in there and really squeeze everything together until it’s moist and clumps up into crumbly pieces. Spread your sweet potato mixture in an oven-safe pan — I love using a 9-inch round tart pan for even baking and a pretty presentation. Then sprinkle the crumble around the edges, leaving a space in the center for those delightful mini marshmallows. They’ll melt into the middle, balancing the nutty topping with ooey-gooey sweetness. Pop it in the oven at 375°F for about 20-25 minutes or until the topping is golden and marshmallows are perfectly melted.

How to Serve Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe

Garnishes

I like to keep it simple with a sprinkle of extra chopped pecans or a light dusting of cinnamon right before serving—it amps up the visual appeal and the flavor. A few fresh rosemary sprigs on the side also bring a lovely herbaceous note that contrasts well with the sweet casserole.

Side Dishes

This casserole pairs beautifully with roasted turkey or chicken, especially if you’re thinking holiday-style. I often serve it alongside green beans almondine or a simple crisp salad to balance the richness.

Creative Ways to Present

For special occasions, I love making individual ramekin versions. It feels extra festive and makes plating a breeze. You can also layer the casserole in a clear glass trifle dish for a stunning visual with vibrant orange sweet potatoes contrasting against the golden crumble and melted marshmallows.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer any leftovers to an airtight container and keep it in the fridge for up to four days. The flavors actually deepen overnight, which makes it perfect for next-day enjoyment.

Freezing

I’ve frozen this casserole successfully by baking it first, then wrapping tightly with foil and plastic wrap. It holds up great and thaws overnight in the fridge before reheating. Just know marshmallows might toast less evenly after freezing, so I sometimes add a handful fresh on top before reheating.

Reheating

I reheat leftovers in a 350°F oven for about 15-20 minutes, covered loosely with foil to prevent the crumble from burning. If you want the topping crisp again, remove the foil in the last few minutes. Microwave works in a pinch but can make texture a bit soggy.

FAQs

Final Thoughts

I absolutely love how this Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe brings all the nostalgic sweetness and cozy textures without feeling overstuffed or guilty afterward. When I first tried lightening up sweet potato casserole, I worried it might lose its magic, but this version surprised me — it’s every bit as comforting and crowd-pleasing as the classic. Next time you’re craving that perfect side dish that’s both festive and health-conscious, I hope you give this recipe a whirl. I promise, your family will go crazy for it just like mine did!

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