Aunt Pat’s Sweet Potato Casserole Recipe, Oatmeal Topping

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Make Aunt Pat’s rich, southern Sweet Potato Casserole with Oatmeal Topping, a recipe that takes 120 minutes total and serves 8 at 580 calories each. And check out this stress-free Thanksgiving dinner checklist!

• Get the full ingredient list for Aunt Pat’s sweet potato casserole so you can shop with everything you need on hand.
• Follow step-by-step instructions to make the casserole, with a total time of 120 minutes to plan around.
• Learn practical tips for avoiding common mistakes, plus swaps for ingredients you can’t find or want to replace.
• Explore variations and serving ideas, and check the 580 calories per serving across 8 servings if you’re tracking intake.

Sweet potato casserole with oat topping

I love spending time with my family and my Aunt Pat has always held a super special place in my heart.

A few years ago, she put together a family recipe book and she included this recipe. It’s super special to get to have it and make it for my family now.

I have made a few changes to her recipe over the years. The flavor of this sweet potato dish puts those canned lumps covered in marshmallows to shame. Another great thing about the casserole is that it’s made with real food ingredients, which I am all about!

Aunt Pat used bourbon in her sweet potatoes, but I never have any around my house, so I have always just left that out. I have had it both ways, and can honestly tell you, I can’t really tell the difference.

We grow our own sweet potatoes for this dish. 

For another twist on sweet potato dessert, try this sweet potato pie ice cream.

Southern sweet potato casserole

Step one is to roast and mash 3-4 Cups of sweet potatoes. I just wash them off and toss them in the oven at 350 and roast for about an hour or when they are fork tender. It depends on the size of your potatoes how long they will take to roast, but you want them nice and soft.

I know this recipe will knock your socks off. You will never want to go back to canned sweet potatoes again. When you’re making it, think about my sweet Aunt Pat and all the love she put into cooking it for my family. It’s good stuff!

Check out more holiday meal dishes like how to make homemade turkey gravy like grandma’s:

• homemade cranberry sauce
• Homemade Jalapeno Cranberry Sauce Recipe
• grandma’s chocolate pie
• homemade rolls
• pumpkin pie
• roasted broccoli

Gluten Free Sweet Potato Casserole

For years I have been trying to perfect the sweet potato casserole in a gluten free application. I have several family members with gluten sensitivity, but nothing I did made this work without using gluten free flour which either has nuts or cassava usually and I am allergic to both. So it was either me or them.

This year I perfected the gluten free sweet potato casserole and it tasted freaking amazing with the perfect texture. For the topping, I took some old fashioned rolled oats and processed them into a fine flour or powder in the blender. I used that in place of the flour the recipe calls for, so you can toss your topping ingredients in that instead of wheat flour and have a delicious crispy topping of oats or pecans, whichever works for you.

I bought gluten free oats because a lot of oats are contaminated with gluten, so remember that. Bob’s Red Mill has them and there are others as well. I hope you enjoy your yummy sweet potato casserole a little more this year!

How to Make Sweet Potato Casserole Ahead of Time

Aunt Pat’s sweet potato casserole is an excellent make-ahead Thanksgiving side dish. Preparing it a day early saves oven space and keeps you from roasting and mashing sweet potatoes while trying to finish the rest of the holiday meal.

For the best oatmeal-topping texture, prepare the sweet potato filling and crumble separately.

1. Prepare the sweet potato mixture as directed.
2. Spread it evenly in a greased 9-by-13-inch baking dish.
3. Cover the dish tightly and refrigerate it for up to 24 hours.
4. Prepare the oatmeal topping and refrigerate it separately in an airtight container.
5. Remove the casserole from the refrigerator about 30 minutes before baking.
6. Sprinkle the cold oatmeal topping evenly over the filling.
7. Bake at 350°F until the center is hot, the filling is set and the topping is golden.

A refrigerated casserole may require approximately 10 to 15 additional minutes in the oven. If the oatmeal topping begins browning before the center is hot, cover the dish loosely with aluminum foil.

You can also bake the entire casserole one day ahead. Cool it, cover it and refrigerate it promptly. Reheat it covered at 325°F for approximately 20 to 30 minutes. Remove the foil during the final five to ten minutes to help the oatmeal topping become crisp again.

When reheating a previously cooked casserole, heat the center to 165°F. fsis.usda.gov

Nut-Free Oat Topping for Sweet Potato Casserole

The original family recipe uses pecans, but old-fashioned rolled oats make a delicious nut-free alternative. They create a crisp, buttery topping without covering the sweet potatoes in marshmallows.

For a nut-free version, replace the chopped pecans with an equal volume of old-fashioned rolled oats. Check every package for allergen warnings if the casserole must be safe for someone with a serious tree-nut allergy.

A simple oatmeal topping can be made with:

• 1 cup old-fashioned rolled oats
• 1 cup raw sugar or brown sugar
• ½ cup all-purpose flour
• ⅓ cup melted butter

Mix the ingredients until evenly moistened and crumbly. Sprinkle the mixture over the sweet potato filling immediately before baking.

For a finer, more cohesive topping, pulse half of the oats in a blender until they resemble coarse oat flour. Leave the other half whole for texture.

Nut-Free Topping Substitutions

If you do not have pecans or need an allergy-safe alternative, try:

• Old-fashioned rolled oats
• Crushed nut-free granola
• Crushed gluten-free cereal
• Crushed graham crackers
• Crushed gingersnaps
• Toasted pumpkin seeds, if seeds are safe for your family
• Sunflower seeds, if seeds are safe
• Additional flour mixed with butter and sugar

Always check packaged products for shared-equipment and facility warnings. “Nut-free ingredients” do not necessarily guarantee that a product is free from cross-contact.

Gluten-Free Oatmeal Topping

Old-fashioned rolled oats can be processed in a blender or food processor to create a simple oat flour. For this casserole, grind ½ cup of rolled oats into a fine powder and use it in place of the wheat flour in the topping. Combine it with the remaining whole oats, sugar and melted butter.

Oats are naturally gluten-free, but conventional oats may come into contact with wheat, barley or rye during growing and processing. When serving someone with celiac disease or a medically necessary gluten-free diet, use oats specifically labeled gluten-free and verify that every other ingredient is also gluten-free.

Bob’s Red Mill sells gluten-free old-fashioned rolled oats that are handled separately and tested to meet gluten-free standards. Its conventional oats are not processed under the same gluten-control system, so choose the package specifically marked “Gluten Free.” Bob’s Red Mill Natural Foods

To avoid cross-contact in your kitchen, use a clean blender, bowl, measuring cups, utensils and baking dish. Butter, sugar and other ingredients can also become contaminated when shared utensils have been used in them.

Can I Use Canned Yams Instead of Fresh Sweet Potatoes?

Yes. Canned yams provide a convenient shortcut when you do not have time to roast fresh sweet potatoes. Most products sold as canned yams in the United States are actually varieties of sweet potatoes.

Drain the canned sweet potatoes thoroughly before mashing them. You will need approximately 4 cups of mashed sweet potatoes for Aunt Pat’s recipe. Depending on the brand and can size, two large 29-ounce cans should provide approximately the right amount, but measure the drained potatoes to be certain.

If the canned sweet potatoes are packed in syrup, rinse and drain them before mashing. Reduce the sugar in the filling because the syrup may make the casserole considerably sweeter. Begin with ¼ cup of sugar instead of ½ cup, taste the mixture before adding the eggs and adjust it as needed.

Canned sweet potatoes are usually softer and contain more moisture than freshly roasted ones. If the mixture seems loose, reduce the cream slightly or allow the drained potatoes to sit in a colander for several minutes before mashing.

Avoid canned sweet potatoes packed with marshmallows, spices or heavily flavored syrup unless you want those flavors in the finished casserole.

How to Keep Sweet Potato Casserole Warm for Thanksgiving

Plan to bake the casserole shortly before the turkey finishes resting. The casserole can remain warm for approximately 20 to 30 minutes when loosely covered with foil.

For a longer wait:

• Cover the casserole loosely with foil.
• Hold it in a 200°F oven.
• Keep it away from the oven’s lower heating element so the bottom does not overcook.
• Remove the foil for a few minutes before serving if the topping needs to crisp.
• Do not leave it sitting at room temperature for more than two hours.
• Keep hot food at 140°F or warmer when it will be held for serving. fsis.usda.gov

Avoid holding the casserole in a slow cooker. The creamy filling may stay warm, but the oatmeal topping will become soft. A warming tray is a better option if the casserole remains in its baking dish.

If oven space is tight, bake the casserole first, cover it and hold it in an insulated casserole carrier. Return it to the oven for five minutes after the turkey comes out if it needs refreshing.

Can You Freeze Sweet Potato Casserole?

Yes. Sweet potato casserole can be frozen, although the oatmeal topping may soften slightly after thawing.

Freezing an Unbaked Casserole

Prepare the sweet potato filling and spread it in a freezer-safe baking dish. Do not add the oatmeal topping yet. Wrap the dish tightly in plastic wrap and foil and freeze it.

Prepare the topping separately or make it fresh before baking. Thaw the casserole overnight in the refrigerator, add the topping and bake as directed. Allow additional baking time because the filling will still be cold.

Freezing a Baked Casserole

Allow the casserole to cool, but refrigerate or freeze it within two hours. Divide leftovers into smaller airtight containers so they cool and thaw more evenly.

Freeze for up to two or three months for the best texture and flavor. Thaw overnight in the refrigerator and reheat, covered, at 325°F. Remove the cover near the end to crisp the topping.

Cooked leftovers should be refrigerated for no more than three to four days or frozen within that time. Reheat them to 165°F before serving. fsis.usda.gov

Tips, Variations, and Substitutions

Use roasted sweet potatoes for richer flavor

Roasting concentrates the sweetness and prevents the filling from becoming watery. Bake whole sweet potatoes at 350°F until they are completely tender, then cool them enough to handle and remove the skins.

Make the filling extra smooth

Mash the potatoes by hand for a rustic texture or whip them with a stand mixer for a smoother casserole. Avoid overmixing once the eggs are added.

Replace raw sugar with brown sugar

Use an equal amount of light or dark brown sugar for a deeper caramel flavor. Dark brown sugar contains more molasses and will create a slightly stronger taste.

Sweeten it with maple syrup

Replace some or all of the raw sugar in the filling with pure maple syrup. Because maple syrup adds liquid, reduce the whipping cream by approximately the same amount. For example, if using ¼ cup maple syrup, begin by reducing the cream by ¼ cup.

For the oatmeal topping, dry sugar produces a crisper crumble than maple syrup. If using maple syrup in the topping, add only enough to moisten the mixture and expect a softer result.

Make it without bourbon

The bourbon is optional and can simply be omitted. For a little additional flavor, replace it with:

• 1 to 2 teaspoons vanilla extract
• 1 to 2 tablespoons orange juice
• 1 teaspoon orange zest
• A small amount of maple syrup
• Additional whipping cream

Orange juice adds brightness, while vanilla provides a warm dessert-like flavor. Do not replace the entire ⅓ cup of bourbon with vanilla extract; vanilla is much more concentrated.

Make it dairy-free

Use a plant-based butter and an unflavored, unsweetened dairy-free cream substitute. Check the labels carefully if allergies are involved because some nondairy products contain coconut, soy or nuts.

Make individual casseroles

Divide the sweet potato mixture among greased ramekins and add oatmeal topping to each one. Individual portions will bake more quickly, so begin checking them after approximately 15 minutes.

Do not overbake it

The filling should be hot and set, but it does not need to become dry. Remove the casserole when the center is heated through and the oatmeal topping is golden and crisp.

Let it rest before serving

Allow the casserole to rest for approximately 10 minutes after baking. This gives the filling time to settle and makes it easier to serve.

Frequently Asked Questions

Can I assemble sweet potato casserole the night before?

Yes. Refrigerate the prepared filling in the baking dish and store the oatmeal topping separately. Add the topping immediately before baking so it remains crisp.

Can I use canned yams instead of fresh sweet potatoes?

Yes. Drain them thoroughly and measure 4 cups. If they are packed in syrup, rinse them and reduce the sugar in the filling.

How long does sweet potato casserole keep in the refrigerator?

Cooked sweet potato casserole should be used within three to four days. Refrigerate it within two hours of serving.

Can I freeze leftover sweet potato casserole?

Yes. Freeze individual portions in airtight containers for up to two or three months for the best quality. Thaw them in the refrigerator and reheat to 165°F.

How do I keep the oatmeal topping crunchy?

Store the topping separately when assembling the casserole ahead. When reheating, cover the casserole for most of the warming time and uncover it for the final five to ten minutes.

Can I make this casserole without nuts?

Yes. Replace the pecans with old-fashioned rolled oats. Confirm that the oats and other ingredients are processed safely if you are cooking for someone with a serious nut allergy.

Can I make the oatmeal topping gluten-free?

Yes. Use certified gluten-free rolled oats and grind some into oat flour to replace the wheat flour. Make sure the remaining ingredients and preparation tools are also free from gluten cross-contact.