Sweet Potato Casserole with Maple Walnut Oat Topping

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings


  • 2 lb sweet potatoes (about 5-6) 

  • 2 tbsp butter, melted

  • 1 cup unsweetened applesauce

  • 2 tsp. ground cinnamon

  • 1 tsp. salt 

  • pinch of ground nutmeg

  • 1/2 cup chopped pecans

  • 1/4 cup Quaker® Gluten Free oats

  • 1/2 tsp. ground cinnamon

  • 1/2 tsp. salt

  • 1/4 tsp. ground allspice

  • 3/4 cup gluten free flour (made from Quaker® Gluten Free oats)

  • 1/3 cup coconut sugar

  • 3 tbsp. chilled unsalted butter or ghee, cut into 1/2-inch cubes



  1. Preheat oven to 450 degrees. Use a fork to poke holes all around each sweet potato. Bake in the oven for 45-50 minutes until the potatoes are tender. Remove from the oven and let cool. Turn the heat down to 375 degrees F.

  2. Remove the sweet potato skins and place in the bowl of a food processor along with the applesauce. Blend until smooth. 

  3. Add butter cinnamon, nutmeg, and salt. Blend once more until combined. 

  4. Transfer to a 9X13 baking dish and prepare the oat crumble by adding all of the ingredients to a small bowl and mixing together. 

  5. Sprinkle the topping onto the sweet potatoes and bake uncovered for 25 to 30 minutes until the top is lightly browned. 

  6. Let cool, and serve. 

  7. Store in an airtight container in the fridge for 3-4 days.