Sweet potato casserole is one my my favorite holiday dishes. A few years ago my sister-in-law made sweet potato casserole with oatmeal topping, and it quickly became our favorite version of this holiday staple. The soft, cookie like oat topping, paired with the whipped, creamy sweet potatoes, is absolutely divine. It’s literally like having dessert with your meal, and that’s not a bad thing!
I lost the recipe—in true Amy fashion—but over the last couple of year’s I’ve made it my own. In this blog post, I’m sharing that recipe with you! And also, with myself, so that I have no excuse of losing this recipe again, ha!
The Oatmeal Topping
Before I get into the recipe, I thought I’d let you know that if you’re a marshmallow purest, then you should definitely add the marshmallow topping to this recipe as well. Not even kidding. If you truly want the ultimate divine experience, this oatmeal topping paired with the regular traditional marshmallows is amazing. It’s like an oatmeal cookie meets marshmallow fluff. Yes, please.
However, if you’re not a marshmallow conformist, then this topping is about to be your new favorite. It’s literally like an oatmeal cookie on top of creamy sweet potatoes. It’s a dessert, not just a side dish. Literally, I eat this for dessert versus the pecan pie!
With that said, it’s still savory enough to be a side dish, and one that your family will love for generations to come.
Fresh Sweet Potatoes or Canned Yams?
This particular recipe calls for fresh sweet potatoes. Personally, I think they taste better. However, you can certainly make this sweet potato casserole with canned yams if you’d like to. You would simply drain the canned yams, give them a little rinse, and then use the same amount of canned yams as you would fresh potatoes.
You’ll notice that fresh sweet potatoes versus sweet potato casserole with canned yams has a distinctively different taste. The fresh potatoes offer a creamier, fuller casserole and flavor. The canned yams are a bit more broken down and may require some thickening if too thin while cooking.
Creamy Sweet Potato Casserole with Oatmeal Topping Recipe
Ingredients:
3 lbs sweet potatoes, peeled and cut
1/2 cup sugar
1/2 cup milk
2 eggs, beaten
1/4 cup butter, softened
1 tsp vanilla
Oatmeal Topping Ingredients:
3/4 cup all purpose flour
3/4 cup brown sugar
3/4 cup old fashioned oats
1/8 tsp salt
1/3 cup butter, cold and unsalted (if using salted butter, just omit the 1/8 tsp salt)
METHOD:
- Preheat oven to 350°.
- Roughly chop your peeled sweet potatoes and boil them until just fork tender. Drain.
- In a large bowl, add sweet potatoes, sugar, milk, eggs, butter, and vanilla. Combine well with a whisk or a mixer.
- Pour your sweet potato mixture into a greased 9×13 pan.
- Next, in a new bowl mix all of the oatmeal topping ingredients until combined well. Add to the top of your sweet potato mixture.
- Bake your sweet potato casserole at 350° for 40-45 minutes.
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Creamy Sweet Potato Casserole with Oatmeal Topping
Ingredients
- 3 lbs sweet potatoes, peeled and cut
- 1/2 cup sugar
- 1/2 cup milk
- 2 eggs, beaten
- 1/4 cup butter, softened
- 1 tsp vanilla
- OATMEAL TOPPING INGREDIENTS:
- 3/4 cup all purpose flour
- 3/4 cup brown sugar
- 3/4 cup old fashioned oats
- 1/8 tsp salt
- 1/3 cup butter, cold and unsalted (if using salted butter, just omit the 1/8 tsp salt)
Instructions
- Preheat oven to 350°.
- Roughly chop your peeled sweet potatoes and boil them until just fork tender. Drain.
- In a large bowl, add sweet potatoes, sugar, milk, eggs, butter, and vanilla. Combine well with a whisk or a mixer.
- Pour your sweet potato mixture into a greased 9×13 pan.
- Next, in a new bowl mix all of the oatmeal topping ingredients until combined well. Add to the top of your sweet potato mixture.
- Bake your sweet potato casserole at 350° for 40-45 minutes.
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