Sweet Potato Casserole with Savory Oat Crumble


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Step aside marshmallows, sweet potatoes have a new BFF: Savory Crumble! We used Bob’s Red Mill Organic Rolled Oats to make this savory sweet potato casserole. The oat crumble is loaded with Parmesan cheese, smoked paprika, toasted hazelnuts and a touch of brown sugar for the perfect balance between sweet and savory.

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  • Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 8-10

Recipe Card

For the Gratin:


  • 1/2 tablespoon butter, softened
  • 2 cups heavy cream
  • 4 cloves garlic, thinly sliced
  • pinch freshly ground nutmeg
  • 3 pounds sweet potatoes, peeled and thinly sliced
  • 1/2 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 12 sage, leaves
  • 1 tablespoon fresh thyme leaves

For the Savory Oat Crumble


  • 1/2 cup Bob's Red Mill Organic Rolled Oats
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons all purpose flour
  • 2 tablespoons light brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes
  • pinch nutmeg
  • pinch cayenne
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup unsalted butter, cold and cut into cubes
  • 1/4 cup toasted hazelnuts, chopped


  • Step 1

    Preheat the oven to 325˚F and butter a 9 inch deep pie plate or shallow baking dish. Bring the cream, garlic and nutmeg to a simmer over low heat. Simmer for about 10 minutes, then remove from heat. Season to taste with salt and pepper.

  • Step 2

    Add the potatoes to a large bowl and drizzle with olive oil and sprinkle with salt and pepper. Arrange the sweet potatoes in the pie plate in an even concentric circle until the entire plate is full. Wedge the sage leaves throughout the potato slices to evenly distribute, then sprinkle with fresh thyme. Pour the cream over the potatoes and cover tightly with foil. Place the potatoes on a baking sheet and bake for about 30 minutes.

  • Step 3

    Meanwhile, make the savory crumble by adding the oats, Parmesan cheese, flour, brown sugar, smoked paprika, red pepper flakes, nutmeg, cayenne and salt and pepper to a medium bowl. Stir to combine, then add the cold cubed butter and using your fingers, work the butter into the oat mixture until large clumps form. Stir in the chopped hazelnuts and set aside.

  • Step 4

    After 30 minutes of baking time, uncover the potatoes and top with the crumble. Return to the oven and back for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.

  • Step 5

    Let cool for about 15 minutes before slicing and serving.