If you’re searching for a dish that feels indulgent yet surprisingly wholesome, this Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe is exactly what you need. It combines the natural sweetness and creaminess of perfectly cooked sweet potatoes with a crunchy, nutty topping that bursts with flavor and texture. What’s truly special is how this recipe lightens the classic casserole by using coconut milk and whole ingredients without sacrificing any of that comforting richness, making it a crowd-pleaser for any occasion. Whether it’s a holiday feast or a cozy weekend treat, you’ll find yourself reaching for seconds!
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to nailing the balance of flavors and textures in this Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe. Each ingredient has a purposeful role that brings harmony to the final dish.
- Sweet potatoes: The star of the dish, lending natural sweetness, vibrant color, and creamy texture when mashed.
- Brown sugar: Adds a deep molasses flavor that enhances the natural sweetness without overpowering.
- Maple syrup: Provides subtle, earthy sweetness and complexity.
- Canned lite coconut milk: A lighter dairy-free option that adds richness and a hint of tropical flavor.
- Vanilla extract: Brightens the sweet potato mixture with warm, aromatic notes.
- Cinnamon and nutmeg: Classic warming spices that bring cozy depth and a gentle spice kick.
- Salt: Balances sweetness and elevates overall flavor.
- Butter: Used in two ways—browned for the sweet potatoes for a nutty richness and softened for the crumble topping.
- Whole, unsalted pecans: Add crunch and a toasty, buttery nuttiness.
- Unsweetened flaked coconut: Contributes chewiness and subtle sweetness without added sugar.
- Whole wheat pastry flour: Helps bind the crumble topping while adding a touch of nuttiness and fiber.
- Old-fashioned oats: For hearty texture and a wholesome crunch in the crumble.
- Mini marshmallows: Placed in the center for melty, gooey contrast that feels like a treat.
How to Make Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe
Step 1: Prepare the Sweet Potatoes
Start by peeling and chopping your sweet potatoes into chunks about 1 1/2 inches each. Boil them in cold water until tender—this usually takes around 20 to 30 minutes. Drain thoroughly; this is the base of your casserole, so soft, well-cooked potatoes are essential for that creamy texture you’re after.
Step 2: Make the Brown Butter
While the potatoes are cooking, melt some butter in a small pan over medium heat. Whisk constantly until you see tiny golden bits forming in the butter—those are flavor gold! Once browned, remove from heat immediately to avoid burning. This brown butter adds a nutty warmth to the sweet potato mix that is simply irresistible.
Step 3: Preheat Your Oven
Get your oven ready by preheating it to 375 degrees Fahrenheit (190 degrees Celsius). This will allow you to slide the casserole in as soon as it’s assembled, making the process seamless.
Step 4: Mix the Sweet Potato Base
Place the drained sweet potatoes in a large bowl or mixer. Add brown sugar, maple syrup, cinnamon, nutmeg, salt, vanilla extract, lite coconut milk, and the freshly made brown butter. Start mixing on low speed to combine the ingredients, then increase to medium and whip until smooth and fluffy—this should take about 1 to 2 minutes. Spread this luscious base evenly in a 9-inch round tart pan or any oven-safe dish you have.
Step 5: Prepare the Oatmeal Coconut Pecan Crumble Topping
In a separate bowl, combine oats, whole wheat pastry flour, chopped pecans, flaked coconut, cinnamon, nutmeg, and salt. Toss in the softened butter and use your hands to thoroughly mix until you get clumps and a crumbly texture. This topping will bring delightful crunch and complementary layers of flavor.
Step 6: Assemble the Casserole
Sprinkle the crumble mixture generously around the outer edge of the sweet potato layer, leaving a clear circle in the center. This creates a beautiful contrast in texture and presentation. Then, fill the center space with mini marshmallows to add a gooey, sweet surprise that melts perfectly during baking.
Step 7: Bake to Perfection
Place the assembled casserole in your preheated oven and bake for 20 to 25 minutes. You’re looking for a golden brown crumble topping with marshmallows that have melted into little clouds of sugary bliss. Once baked, allow it to cool slightly before serving to let the flavors meld beautifully.
How to Serve Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe
Garnishes
Adding a sprinkle of chopped fresh pecans or a light dusting of ground cinnamon on top just before serving can elevate the look and flavor. A few toasted coconut flakes tossed on top lend an extra boost of texture and a hint of tropical charm. These small touches make it feel special and inviting.
Side Dishes
This casserole pairs amazingly well with savory main courses like roasted turkey, glazed ham, or even a hearty vegetarian lentil loaf. Its sweet and spiced nature balances savory flavors perfectly, making it a versatile side for holiday dinners or cozy family meals.
Creative Ways to Present
For a more festive twist, serve individual portions in small ramekins topped with a marshmallow or two broiled just before serving for a toasted finish. You could also layer it in a trifle dish by alternating sweet potato mixture and crumble, creating a delightful visual and textural treat that guests will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with plastic wrap or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 3 days, making it easy to enjoy without rushing.
Freezing
If you want to make this Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe in advance, it freezes well. Assemble the dish but hold off on baking. Wrap tightly and freeze for up to one month. When ready, thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftovers in a 350-degree oven for about 15 minutes until warmed through, or microwave individual servings. For the best texture, reheating in the oven helps keep the crumble topping crisp and the marshmallows gooey.
FAQs
Can I use fresh coconut instead of flaked coconut in the crumble?
Fresh coconut has a higher moisture content and could make the crumble softer rather than crunchy. Flaked unsweetened coconut is best for the intended texture and flavor balance.
Is there a dairy-free alternative for the butter in this recipe?
Absolutely! You can substitute vegan butter or coconut oil to keep it dairy-free while still maintaining that rich flavor, especially important for the brown butter step.
Can this recipe be made without marshmallows?
Yes, you can omit marshmallows for a lighter, less sweet option. The crumble topping will still provide plenty of texture and flavor, and you could sprinkle a bit more maple syrup if you want extra sweetness.
What is the best sweet potato variety to use?
Look for firm, orange-fleshed sweet potatoes—they’re naturally sweet and become creamy when cooked, perfect for this casserole.
Can I prepare the sweet potato base a day ahead?
Definitely! You can prepare and whip the sweet potatoes the day before, store them in the fridge, and assemble the casserole right before baking to save time.
Final Thoughts
This Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe is a wonderful way to enjoy a comforting classic with a fresher, lighter twist. It’s the perfect combination of creamy, sweet, and crunchy that feels just right for sharing with loved ones. Give it a try at your next gathering—you’ll be amazed at how easily it wins hearts and satisfies cravings!
Print
Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Lightened-Up Sweet Potato Casserole features a fluffy sweet potato base flavored with warm spices and brown butter, topped with a crunchy oatmeal, coconut, and pecan crumble with a gooey marshmallow center. It’s a healthier twist on a classic holiday side dish, perfect for family gatherings or year-round comfort food.
Ingredients
Sweet Potato Base
- 2 pounds sweet potatoes, peeled and cubed
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1/3 cup canned lite coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter (for brown butter)
Crumble Topping
- 1/2 cup whole, unsalted pecans, chopped
- 1 1/2 tablespoons brown sugar
- 1/4 cup unsweetened, flaked coconut
- 1 tablespoon whole wheat pastry flour
- 1/4 cup old-fashioned oats
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
- 2 tablespoons butter, softened
Topping Finish
- 1 cup mini marshmallows
Instructions
- Prepare Sweet Potatoes: Peel and chop the sweet potatoes into 1 1/2 inch cubes. Place them in a pot with cold water and bring to a boil. Cook until fork tender, approximately 20-30 minutes, then drain thoroughly.
- Make Brown Butter: While the potatoes cook, melt butter in a small saucepan over medium heat. Whisk constantly and cook until small brown bits form, about 4-5 minutes. Remove from heat immediately and set aside to prevent burning.
- Preheat Oven: Set the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) to warm up while you prepare the casserole.
- Mix Sweet Potato Base: In the bowl of an electric mixer or a large bowl with a hand mixer, add the cooked sweet potatoes. Add brown sugar, maple syrup, cinnamon, nutmeg, salt, vanilla extract, lite coconut milk, and the prepared brown butter. Mix on low speed for 30 seconds to combine, then increase to medium speed and whip for 1-2 minutes until fluffy and smooth. Spread the sweet potato mixture evenly in a 9-inch round tart pan or similar oven-safe dish.
- Prepare Crumble Topping: In a separate bowl, combine oats, whole wheat pastry flour, chopped pecans, unsweetened coconut, cinnamon, nutmeg, salt, and brown sugar. Add softened butter and use your hands to thoroughly moisten and clump the mixture together.
- Assemble Casserole: Evenly sprinkle the crumble mixture around the outer edge of the sweet potato layer, leaving the center clear. Place the mini marshmallows in the center of the dish.
- Bake Casserole: Bake in the preheated oven for 20-25 minutes, or until the crumble topping is golden brown and the marshmallows are melted and gooey.
Notes
- Use whole wheat pastry flour in the crumble topping for a lighter, healthier alternative to all-purpose flour.
- Brown butter adds a rich, nutty depth to the sweet potato base but avoid burning it by removing it promptly from heat.
- Keeping the marshmallows in the center prevents them from burning while the crumble crisps up around the edges.
- This dish can be prepared a day ahead; simply assemble and refrigerate, then bake before serving.
- For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower.
