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Sweet Potato Casserole with Maple Walnut Oat Topping

Maggie Michalczyk, RDN
Prep Time 45 mins
Cook Time 10 mins
Servings 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


  • 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.
  • Remove the sweet potato skins and place in the bowl of a food processor along with the applesauce. Blend until smooth. 
  • Add butter cinnamon, nutmeg, and salt. Blend once more until combined. 
  • Transfer to a 9X13 baking dish and prepare the oat crumble by adding all of the ingredients to a small bowl and mixing together. 
  • Sprinkle the topping onto the sweet potatoes and bake uncovered for 25 to 30 minutes until the top is lightly browned. 
  • Let cool, and serve. 
  • Store in an airtight container in the fridge for 3-4 days.