If you’re looking for a cozy, delicious dish that satisfies your sweet tooth but won’t leave you feeling weighed down, I’ve got just the thing. This Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe is my go-to for holidays, weeknight dinners, or anytime I want a comforting treat without the guilt. Trust me, it’s fan-freaking-tastic — creamy sweet potatoes, a lightly sweetened crust, and that perfect toasty pecan crumble with just a hint of coconut. You’ll want to curl up with a plate of this ASAP.
Why You’ll Love This Recipe
- Lightened-Up but Flavorful: You get all the comforting flavors without the heavy cream and loads of sugar that traditional casseroles pack.
- Easy to Make: It’s straightforward, no fancy techniques—perfect for both beginners and busy cooks.
- Unique Crumble Topping: The oatmeal, coconut, and pecans add fantastic texture and a touch of natural sweetness you won’t find anywhere else.
- Kid-Approved and Crowd-Pleasing: My family gobbles it up every time — from the gooey marshmallows to the fluffy sweet potato base.
Ingredients You’ll Need
The magic here is in the balance: naturally sweet potatoes paired with just enough brown sugar and maple syrup to enhance but not overpower. The coconut milk gives creaminess without heaviness, and the pecan crumble with coconut flakes and oats brings a nutty crunch. When shopping, look for good-quality pecans and unsweetened coconut to keep it light but flavorful.
- Sweet potatoes: Choose firm, orange-fleshed ones for best flavor and moisture.
- Brown sugar: Adds warmth and depth without being too sweet.
- Maple syrup: Pure maple syrup gives a gorgeous natural sweetness I adore.
- Canned lite coconut milk: For creaminess without the fat — and no, it doesn’t taste like coconut!
- Vanilla extract: Will brighten and add complexity.
- Cinnamon & nutmeg: The quintessential warm spices that make this casserole sing.
- Butter: For richness, plus I brown it to infuse a toasty, nutty flavor.
- Whole, unsalted pecans: Toast these lightly for maximum crunch.
- Unsweetened, flaked coconut: Adds chew and subtle sweetness; you can swap sweetened if needed.
- Whole wheat pastry flour: A gentle, wholesome flour that binds the crumble.
- Old-fashioned oats: For texture and that classic crumble vibe.
- Mini marshmallows: The gooey, melty finish everyone loves.
Variations
I love tweaking this casserole depending on the occasion and what I have on hand. Feel free to get creative—this recipe is forgiving and flexible! Personalizing it helps keep this fall classic exciting for me and my family.
- Dairy-free Variation: I’ve made this using vegan butter and coconut milk without any dairy, and it still comes out rich and creamy.
- Extra Crunchy Topping: Sometimes I double the crumble and skip marshmallows for a nutty, granola-like top that’s equally delicious.
- Spiced-Up Version: Adding a pinch of ground ginger and allspice brings cozy holiday vibes that my guests rave about.
- Sweetener Swaps: You can replace maple syrup with honey or agave; just adjust sweetness to your taste.
How to Make Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe
Step 1: Cook those sweet potatoes until tender
Peel and cube your sweet potatoes into about 1 1/2-inch pieces. Toss them into a pot with cold water, bring it to a boil, and let them cook until fork-tender — usually 20 to 30 minutes. Be patient here; you want them soft but not mushy so they whip up light and fluffy. Drain well once done.
Step 2: Brown the butter for that nutty goodness
While your potatoes are cooking, melt butter in a small saucepan over medium heat. Keep whisking constantly because brown butter can go from perfect to burnt in seconds! When you start seeing those lovely browned bits forming and smelling nutty, take it off the heat right away. This step adds such an amazing depth to the casserole’s flavor, and it’s totally worth the extra attention.
Step 3: Mix up the sweet potato filling
In a large bowl or the bowl of your stand mixer, add the cooked sweet potatoes. Dump in brown sugar, maple syrup, coconut milk, vanilla extract, cinnamon, nutmeg, salt, and that glorious browned butter. Start mixing on low to combine everything, then ramp up to medium for a minute or two until it’s whipped and fluffy. This is where the magic happens—you want it silky but still light.
Step 4: Prepare the oatmeal coconut pecan crumble
In a separate bowl, toss together oats, whole wheat pastry flour, chopped pecans, coconut flakes, cinnamon, nutmeg, and salt. Add softened butter and use your hands to squeeze it in until the mixture is crumbly and clumps together nicely. This topping is what sets this casserole apart — rich in texture and flavors that complement the sweet potatoes perfectly.
Step 5: Assemble and bake
Spread your sweet potato mixture evenly in an oven-safe dish—I’ve had great luck with a 9 x 2 1/2-inch round tart pan. Sprinkle the crumble around the edges, leaving the center open for mini marshmallows. Then fill the middle with marshmallows for that golden, gooey finish everyone loves. Pop it in the oven at 375°F (190°C) for 20-25 minutes until the crumble’s golden and the marshmallows have puffed up and melted beautifully.
Pro Tips for Making Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe
- Don’t Skip Brown Butter: That nutty richness makes a huge flavor difference here — I always make sure not to rush this step.
- Use a Light Hand with the Sugar: Because sweet potatoes are naturally sweet, you don’t need too much added sugar — it keeps the dish balanced and lighter.
- Press the Crumble Gently: When you add your topping, pressing it lightly helps it stick together but keeps lovely texture.
- Watch the Marshmallows: They can go from perfect to burnt quickly — start checking around 18 minutes to catch them at peak gooeyness.
How to Serve Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe
Garnishes
I keep garnishes simple because the casserole itself is packed with flavor. A sprinkle of extra chopped pecans or a dusting of cinnamon on top right before serving really brightens it up. Sometimes, I add a few fresh sage leaves to the plate for a pop of color and a subtle herbal note that contrasts beautifully.
Side Dishes
This casserole pairs amazingly well with roasted turkey or ham for holiday meals. I also adore serving it alongside steamed green beans or a crisp arugula salad with lemon vinaigrette to balance out the sweetness.
Creative Ways to Present
For a festive touch, serve individual portions in small ramekins topped with toasted pecans and a sprig of rosemary. For potlucks, I like to use a clear baking dish so everyone can admire the colorful layers before diving in. It’s always a conversation starter!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually slice a portion, cover it well, and it reheats nicely without losing moisture or texture.
Freezing
I’ve frozen this casserole successfully without the marshmallows on top; you can add those fresh before baking. Wrap it tightly in plastic wrap and foil, freeze for up to 2 months, then thaw overnight in the fridge before reheating or baking.
Reheating
To keep that golden crumble crisp, reheat in the oven at 350°F (175°C) for about 15-20 minutes, covering loosely with foil if it starts to brown too much. Microwave reheating works but softens the topping.
FAQs
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Can I make this Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe vegan?
Absolutely! Swap the butter for a plant-based alternative and ensure the mini marshmallows are vegan-friendly or omit them entirely and double the crumble topping. The coconut milk already keeps the filling dairy-free and creamy.
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What can I use instead of coconut milk?
If you don’t have canned lite coconut milk, you can replace it with regular milk, cream, or half-and-half. Just note that using coconut milk keeps the casserole lighter and dairy-free without imparting a strong coconut flavor.
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Can I prepare this casserole ahead of time?
Yes! You can assemble the casserole a day ahead, keep it covered in the fridge, then bake fresh when you’re ready. If you add marshmallows beforehand, bake right after assembling for best texture.
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Any tips to avoid the topping getting soggy?
Press the crumble gently but don’t pack it too tightly, and place marshmallows only in the center. This keeps the outer edges crisp and crunchy after baking.
Final Thoughts
I absolutely love how this Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe brings the best of both worlds: indulgent flavor with lighter ingredients and a delightful crunch that keeps me coming back for more. Whether it’s holiday dinner or just a cozy night at home, this casserole feels like a big hug from the inside. I can’t wait for you to try it — you’re going to wow your family and friends just like mine do every time!
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Lightened-Up Sweet Potato Casserole with Oatmeal Coconut Pecan Crumble Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Lightened-Up Sweet Potato Casserole is a healthier twist on the classic holiday side dish, combining whipped sweet potatoes with a lightly sweetened oat, coconut, and pecan crumble topping. Enhanced with warm spices and a hint of brown butter, this casserole is baked until golden and gooey with marshmallows in the center, making it a comforting and delicious treat perfect for festive gatherings.
Ingredients
Sweet Potato Layer
- 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
Oatmeal Coconut Pecan Crumble
- 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
- 1 cup mini marshmallows
Instructions
- Prepare Sweet Potatoes: Peel and chop the sweet potatoes into approximately 1 1/2 inch cubes. Place them in a pot with cold water, then bring to a boil. Cook until the potatoes are fork tender, about 20 to 30 minutes. Drain thoroughly.
- Make Brown Butter: While the sweet potatoes cook, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk constantly until you begin to see little brown bits forming (brown butter), which takes about 4 to 5 minutes. Immediately remove from heat to prevent burning and set aside.
- Preheat Oven: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) so it’s ready to bake the casserole later.
- Whip Sweet Potato Mixture: In a large mixing bowl or the bowl of an electric mixer, add the cooked sweet potatoes. Add the brown sugar, maple syrup, cinnamon, nutmeg, salt, vanilla extract, lite coconut milk, and the brown butter. Mix on low speed for about 30 seconds to combine the ingredients, then increase to medium speed for 1 to 2 minutes until the mixture is smooth and fluffy.
- Assemble Sweet Potato Layer: Spread the whipped sweet potato mixture evenly into an oven-safe 9 x 2 1/2 inch round tart pan or similar baking dish.
- Prepare Crumble Topping: In a separate bowl, combine the chopped pecans, brown sugar, flaked coconut, whole wheat pastry flour, old-fashioned oats, cinnamon, nutmeg, and salt. Add the softened butter and mix with your hands until the mixture is fully moistened and clumps together.
- Add Topping and Marshmallows: Sprinkle the crumble topping around the edges of the sweet potato layer, leaving an open space in the center. Fill this center space with the mini marshmallows.
- Bake Casserole: Place the assembled casserole in the preheated oven and bake for 20 to 25 minutes, or until the crumble is golden brown and the marshmallows are melted and gooey.
Notes
- If you prefer to skip the marshmallows, double the crumble mixture and cover the entire top of the casserole with crumble for a crunchy texture.
- Unsweetened flaked coconut is recommended for balance; if using sweetened coconut, reduce the brown sugar by about 1/2 tablespoon or to taste.
- You can substitute the coconut milk with milk, cream, or half and half if desired. The lite coconut milk does not impart a coconut flavor.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 230
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
