Sweet potato casserole always seems to show up when fall leaves start crunching underfoot or when we’re gathering around the table to give thanks (and secretly compare who brought the best side dish).
But let’s be honest—this classic can feel a bit repetitive if it’s done the same old way year after year. If you’ve ever looked at your casserole dish and thought, “I love you, sweet potatoes, but I need some excitement!” then this list is for you.
Because sometimes, all it takes to transform a dish from “meh” to “must-have” is a creative topping that adds spark, texture, and a dash of intrigue.
We’re talking crunchy, gooey, sweet, savory—maybe even a little spicy if that’s your jam. Whether you’re dealing with picky eaters who pick off every bit of topping or adventurous souls who welcome every nut, spice, and marshmallow, these ideas aim to satisfy.
Each section will give you a quick roadmap—like a mini cheat sheet—for how to make your sweet potato casserole topping stand out from the crowd. So if you’re ready to break free from the “just throw marshmallows on it and hope for the best” cycle, discover all the ways you can top off those beloved taters!
Classic Pecan Crumble
Ah, the trusty pecan crumble—it’s like that longtime friend who never fails to comfort you. To pull off this crowd-pleaser, start by grabbing a handful (or two) of pecans and giving them a quick chop.
Toss them in a pan with a dab of butter, a sprinkle of brown sugar, and a pinch of salt. Toast everything lightly, watching closely because pecans can go from toasty to charred heartbreak in seconds. Once they’re beautifully caramelized, set them aside.
Why does this topping always steal hearts? It’s that combination of sweet, nutty crunch dancing atop the velvety sweet potato filling. Think of it like pairing a fuzzy sweater with your favorite pair of jeans—cozy, reliable, and always feels right.
And if you’re in the mood to take this classic up a notch, add a little cinnamon or a dash of nutmeg to your crumble mixture. It’s a small twist, but it can dial up the holiday feeling even more.
- Toasting Tip: Keep stirring the pecans and sugar to ensure even caramelization.
- Flavor Add-Ons: Cinnamon, nutmeg, or even a drizzle of maple syrup.
- Perfect Pairing: Serve alongside roast turkey or ham for a full Thanksgiving vibe.
Result? A sweet potato casserole that’s both timeless and a touch elevated, reminding everyone why pecan crumble has ruled the potluck scene for generations.
Marshmallow Medley
If you’ve ever looked at your sweet potato casserole and thought, “This is good, but what if it were basically dessert?” then the marshmallow medley is exactly what you need.
There’s just something playful about scattering mini marshmallows all over the top and then watching them puff and bubble up under the broiler. It’s pure kid-in-a-candy-store energy—and trust me, both actual kids and your inner child will be over the moon.
The trick here is layering. Once your sweet potato mixture is all cozied up in the casserole dish, drop those marshmallows on top in an even blanket. Give them a quick pass under the broiler until they’re golden and maybe even a bit singed on the edges if you like that campfire vibe.
Keep your eye on that oven window because things can go from “perfectly toasted” to “oops, we made charcoal” faster than you’d think.
- Fun Fact: Swap mini marshmallows for jumbo ones if you’re feeling dramatic—just slice them in half first.
- Texture Bonus: The gooey softness of marshmallows contrasts gorgeously with the smooth sweet potatoes.
- Flavor Boost: Consider a tiny drizzle of chocolate sauce or caramel before serving to push it closer to dessert territory.
Ultimately, the Marshmallow Medley is guaranteed to bring on the oohs and aahs. It’s sweet, it’s simple, and it’s just downright fun—a solid reminder that sometimes, classic comfort and a sprinkle of nostalgia are all you need.
Maple-Glazed Nut Crunch
Have you ever felt torn between sweet and savory? Like you want something that’s not as sugary as a tray of marshmallows but still has that comforting sweetness? Enter the maple-glazed nut crunch.
Picture this: mixed nuts—walnuts, pecans, almonds, or whatever you have on hand—coated in a shiny maple syrup glaze with a pinch of cinnamon and maybe even a tiny dash of cayenne if you dare. You toast them in the oven until they’re golden and your kitchen smells like a pancake house in the best possible way.
Once cooled, these nuts form clusters of crunchy goodness that you can crumble or chop up. Sprinkle them generously over the sweet potato casserole and let the sweet-salty synergy do its thing. Every bite is a mini explosion of flavor, with that earthy, buttery quality of nuts meeting the mellow sweetness of sweet potatoes.
- Choosing Nuts: Mixed nuts bring variety, but if you’re a purist, stick to one favorite, like walnuts.
- Maple Magic: Aim for real maple syrup if you can; the depth of flavor is worth every penny.
- Spice It Up: A dash of ground cinnamon, nutmeg, or even a pinch of chili flake can add surprising warmth.
When you present this topping, your family or guests might raise an eyebrow—until they take a bite. Then it’s high-fives all around, because you just introduced them to a topping that’s equal parts comfort food and subtle sophistication.
Brown Sugar & Cinnamon Crumble
Sometimes, we crave the simple things—like the smell of something baking that instantly makes you feel at home. That’s exactly what you get with a brown sugar and cinnamon crumble.
The trick here is to mix oats, a pat of softened butter, a healthy scoop of brown sugar, and a generous sprinkle of cinnamon. Use your fingertips to blend it all into a crumbly texture. When it bakes, the butter and sugar melt together, forming a sweet, crispy layer that feels like a warm hug on a chilly day.
What’s amazing is how this topping captures that nostalgic “grandma’s kitchen” vibe. It’s reminiscent of those old-fashioned cobblers or crisps you might have grown up with, except we’re plopping it on top of sweet potatoes. This means the earthy, creamy base meets the sweet, crumbly topping in an oh-so-satisfying union.
- Pro Tip: Keep the crumble chunky by not overmixing. Smaller lumps = crunchier texture.
- Optional Extras: Add chopped nuts or shredded coconut to give it a boost of flavor and texture.
- Perfect Pairing: Serve with a dollop of whipped cream or a splash of warm cream if you’re feeling indulgent.
This is the kind of topping that will have folks exclaiming, “Oh my goodness, this is just like the one my mom used to make!” And isn’t that the best compliment a casserole could get?
Spiced Crumbled Granola
Ever want to feel like you’re being a bit health-conscious while still indulging in comfort food? Spiced crumbled granola is your answer. It’s got that earthy, homespun feel—oats, nuts, and a subtle drizzle of something sweet—plus a secret lineup of warming spices like nutmeg, clove, and cinnamon.
It might sound like something you’d put on your morning yogurt, but trust me, it’s just as fabulous on a steaming dish of sweet potatoes.
Making your own granola can be fun: you get to control how sweet, how spicy, and how chunky it is. But if you’re short on time (or the kids are literally calling your name every 30 seconds), store-bought granola works too.
The only twist you’ll add is a quick toss in some melted butter or coconut oil and maybe an extra dash of spice. When it’s time to bake the casserole, sprinkle the granola on top about halfway through to keep it from burning.
- Make-Ahead Wonder: You can whip up a batch of spiced granola days before the holiday rush.
- Customization: Throw in dried fruit like cranberries or raisins after baking if you want a sweet-tart punch.
- Healthy-ish Factor: Oats and nuts bring fiber and protein, making you feel a bit better about going back for seconds.
The result? A sweet potato casserole that’s crunchy, warm, and smells like a holiday candle in the best possible way.
Candied Ginger & Orange Zest
Ready for a zesty twist that’ll awaken your taste buds? Candied ginger and orange zest is like sunshine on a plate. This topping isn’t just sweet—it’s bright, tangy, and a little spicy all at once. Start by finely chopping some candied ginger, which you can usually find in the baking aisle or specialty stores.
If you’ve got a microplane zester handy, grate the outer skin of a fresh orange, being careful only to get the flavorful orange part and not the bitter white pith underneath.
The magic here is in how the ginger’s gentle heat complements the citrusy aroma, both of which perk up the sweet potatoes’ natural sugars. If you’re worried about the ginger being too strong, you can fold it into a bit of melted butter and sugar first, taming the heat a smidge. Then layer it on top of the casserole and bake as usual.
- Boost the Flavor: A tiny pinch of salt or a smidge of allspice can help unify the tastes.
- Sprinkle or Spread?: Some folks like to scatter this mixture on top, while others mix it in with crushed nuts for extra crunch.
- Aromatic Appeal: The kitchen will smell like you’re cooking in some magical holiday workshop—thank the orange zest for that.
If you’re someone who loves surprising flavor combos, this topping practically shouts, “Hey, I’m not your grandma’s sweet potato casserole—but you’re going to love me!”
Almond Joy Crunch
Nuts, honey, and vanilla—sounds basic, right? But imagine the subtle fragrance of vanilla weaving through toasted almonds, lightly coated with honey, and then crisped up to form a sweet, golden shell. It’s reminiscent of those nostalgic candy bars but with a lighter, more delicate vibe.
First, slice your almonds (or buy them pre-sliced if your chopping skills are questionable under holiday stress). In a small saucepan, warm a spoonful of honey with a splash of vanilla extract, stirring until combined.
Toss in the almonds, making sure every piece gets a sweet sheen. Spread them on a parchment-lined baking sheet and toast for a few minutes. The second you smell that toasty almond aroma, it’s time to pull them out—no dilly-dallying, or they’ll burn.
- Substitute Alert: If you have a coconut craving, toss some unsweetened coconut flakes in too.
- Light & Crunchy: This topping won’t weigh down your casserole; it adds a delicate crispness.
- Serving Tip: Give it a quick taste test before topping—if you prefer sweeter, drizzle on a bit more honey.
When sprinkled over the smooth sweet potatoes, these honey-vanilla almonds practically pop. It’s sweet, sure, but with a mellow, comforting sweetness that won’t overwhelm. It’s that easygoing friend who quietly dazzles—simple, yet impossible not to love.
Toasted Coconut Pecan Topping
Craving a mini vacation without leaving your kitchen? This topping whisks you away to tropical bliss, even if your backyard is covered in autumn leaves. The key players: coconut flakes (the large, fancy ones if you can find them), chopped pecans, and a small splash of coconut oil to tie it all together.
Start by dry-toasting the coconut flakes in a skillet—keep stirring because coconut can scorch in a heartbeat. Once they’re lightly golden, toss in the pecans for another minute or so. A tiny drizzle of melted coconut oil adds richness and helps the flavors meld.
You can season with a pinch of salt to balance the sweetness. After all, sweet potatoes are already sweet, so a little salty note can make things more interesting.
- A Touch of Sweetness: If you want this topping to be more dessert-like, add a sprinkle of brown sugar or a drizzle of maple syrup.
- Watch the Time: Coconut can go from “golden beauty” to “burnt heartbreak” faster than you think—be vigilant!
- Island Twist: Pair with a light swirl of pineapple juice in the sweet potato mix if you’re feeling especially daring.
When you serve this, expect some wide-eyed reactions—coconut on a Thanksgiving staple might not be traditional, but that’s exactly what makes it fun. A little bite of “island vibe” in every spoonful can truly brighten up the entire meal.
Caramelized Walnut Surprise
Walnuts sometimes get overshadowed by the flashy pecans, but trust me, they can hold their own. Especially when they’re caramelized. Here’s how to do it: melt a tablespoon of butter and a spoonful of sugar in a skillet over medium heat. Stir in the walnuts, making sure each piece gets coated in the sugary butter bath.
A pinch of salt helps bring out all the nutty flavor. Once the walnuts turn a glorious golden brown, remove them from the heat and let them cool on parchment paper. Don’t even think about tasting one right away—you’ll burn your tongue faster than you can say “holiday feast”!
By the time these caramelized walnuts are ready to top your casserole, they’ll be sweet, crunchy, and downright addictive. The slight bitterness of walnuts meets the creamy sweetness of sweet potatoes, creating a balanced flavor. It’s like sipping a good coffee with just the right amount of sugar.
- Butter vs. Oil: Butter gives a richer, more indulgent flavor, while oil keeps things light. Pick your poison.
- Speedy Method: If you’re in a rush, roast walnuts in the oven with sugar and a bit of melted butter for 5-7 minutes—less stove babysitting.
- Save Some!: Caramelized walnuts make a fantastic salad topping, too—keep a few aside for tomorrow’s lunch.
You might find the word “surprise” apt when everyone’s face lights up after the first crunchy bite. Simple? Yes. Ordinary? Absolutely not.
Crunchy Oat & Pecan Medley
Looking to bring a hearty, rustic feel to your sweet potato casserole? The crunchy oat and pecan medley might just be your new go-to. It starts with old-fashioned oats, the kind that hold their shape and give a bit of chew.
Mix in roughly chopped pecans, a pinch of sea salt, and a sprinkle of your favorite warm spice—cinnamon, nutmeg, or even a dash of pumpkin spice if you’re feeling festive. Stir everything together with a drizzle of melted butter or coconut oil. If you want an extra note of sweetness, add brown sugar or a swirl of maple syrup.
Spread this mixture over your casserole and let it toast up as the potatoes bake. The result? A hearty, toasty topping that feels like you merged your breakfast granola with a holiday side dish—and it’s not a bad thing at all.
- Chewy vs. Crispy: If you like a crunchier topping, bake the medley on a tray separately, then sprinkle it on at the end.
- Salt Matters: That pinch of sea salt can make all the difference, heightening flavors without making things too salty.
- Holiday Cozy: The aroma from your oven will make neighbors wonder if you’re opening a bakery next door.
When you serve this dish, the crunchy oats and pecans contrast so nicely with the velvety potatoes that you’ll find everyone going back for “just a little more,” whether it’s a second helping or a midnight fridge raid.
Vanilla Bean & Toasted Brioche Crumble
Feeling a little extra fancy, like you want your sweet potato casserole to exude brunch vibes? Say hello to the vanilla bean and toasted brioche crumble. Start by cubing or tearing brioche bread into bite-sized pieces. Spread them out on a baking sheet and toast them lightly until they’re golden.
Meanwhile, mix some softened butter with sugar and the scraped seeds from a vanilla bean (or a dash of vanilla extract in a pinch). Toss the toasted brioche in this sweet, buttery blend, making sure every piece gets a bit of the vanilla magic.
When you layer this crumble on top of sweet potatoes, it transforms the casserole into a borderline bread pudding situation—but in the best possible way. The soft, custardy potato filling under a crisp, vanilla-scented bread layer is pure decadence.
- Bread Choice: Brioche is ideal because it’s airy and slightly sweet, but Hawaiian rolls or challah can also do the trick.
- Vanilla Realness: Using actual vanilla bean seeds feels special, but if you only have extract, use a good-quality version for a similar effect.
- Optional Extras: Stir in a handful of chopped nuts or shredded coconut if you want more texture.
Bring this to a holiday potluck and brace yourself for compliments. People might say it reminds them of French toast colliding with sweet potato casserole—and that’s a collision you’ll happily cheer for.
Butterscotch Pecan Drizzle
This one’s for all the sweet tooths out there who believe dessert and dinner can coexist on the same plate. A butterscotch pecan drizzle is like the more sophisticated cousin of caramel sauce. You’ll need brown sugar, butter, and a splash of cream to whip up a quick butterscotch sauce on the stovetop.
Stir continuously to avoid scorching, and watch it thicken into a glossy, rich sauce that you’ll want to bathe in—but maybe stick to just drizzling it over the casserole for now.
Toast some pecans separately, and then fold them into the sauce right before you pour it over your sweet potatoes. Or, if you like a more layered approach, drizzle half the sauce on the casserole, top with pecans, and then do a second drizzle for maximum coverage.
- Sauce Consistency: Aim for thick but pourable. If it’s too runny, let it cook down a bit more. If it’s too thick, add a splash of milk or cream.
- Flavor Twist: A pinch of salt will make the butterscotch pop. Don’t skip it if you love that salted caramel vibe.
- Serving Flair: Warm the sauce slightly before serving to keep it drizzly and gorgeous.
Let’s face it—this topping is basically a dessert on top of your sweet potato side. And sometimes, that’s exactly the kind of indulgence we need to make dinner feel extra special.
Pumpkin Spice Nut Mix
Pumpkin spice might be everywhere come fall, but in sweet potato casserole? Oh, it’s a natural match. Gather your favorite nuts—pecans, walnuts, hazelnuts, or a mix.
Toss them with a blend of pumpkin spice (cinnamon, ginger, nutmeg, and a little clove), plus a drizzle of maple syrup for sweetness. Spread them on a baking sheet and roast until everything smells like the coziest autumn candle you’ve ever lit.
Once they’re out of the oven, let them cool to achieve a crunchy texture. Finally, sprinkle the spiced nuts on top of your casserole, or mix them into the top layer if you want the flavors to meld even more. The result is a topping that practically screams “sweater weather,” making you want to curl up on the couch with a mug of spiced cider while devouring sweet potatoes.
- DIY Pumpkin Spice: If you don’t have a premade blend, just mix cinnamon, nutmeg, ginger, and a pinch of clove. Adjust ratios to your liking.
- Extra Sweetness: A little brown sugar can help the spices stick to the nuts and deepen the flavor.
- Fall Fanfare: This is great for a cozy Thanksgiving but can also brighten any chilly evening meal.
Prepare for that moment when someone says, “Wow, this tastes like fall in a bite.” Because it pretty much does, and you’ll be the culinary wizard who made it happen.
Honey-Roasted Cashew Crunch
Ever feel like pecans and walnuts steal all the spotlight? Give cashews a chance! These creamy nuts might not be the first you associate with Thanksgiving, but once they’re honey-roasted, you’ll wonder why you didn’t try this sooner.
Cashews have a naturally buttery taste that pairs beautifully with sweet potatoes. Coat them lightly in honey—just enough to glisten—and sprinkle a tiny bit of salt to balance the sweetness.
Roast the cashews in a single layer on a parchment-lined tray at a moderate oven temperature until they’re golden and your kitchen smells irresistible. Let them cool before you give them a quick chop or, if you prefer bigger chunks, keep them halved. Then sprinkle them all over your casserole.
- Subtle Sweetness: These won’t be overly sweet like candied nuts; it’s more of a delicate honey-kissed flavor.
- Make-Ahead Magic: Roast them a day or two before the big feast. Store in an airtight container and you’re good to go.
- Additional Flair: If you’re adventurous, add a teeny pinch of cayenne or chili powder for a sweet-heat combo.
Whether you’re cooking for a small group or a big gathering, honey-roasted cashew crunch will turn heads. There’s just something about that light, buttery goodness that screams understated elegance. And you might find yourself sneaking a handful for snacking—no judgment here.
Crispy Bacon & Pecan Combo
Sometimes you just want a savory moment in the middle of a sweet dish—especially if you’re dealing with someone who says, “I don’t have a sweet tooth.” Crispy bacon and pecans together create that salty-sweet harmony that can convert even the staunchest casserole critic.
Fry or bake your bacon until it’s nice and crispy, pat away the excess grease, and crumble it into bits. Meanwhile, toast some pecans in a dry pan or the oven until they have that warm, nutty aroma.
Combine the two, and you’ve got a topping that will have people doing a double-take: “Wait, is that…bacon?” Why yes, yes it is. And it’s glorious. The sweet potatoes soak in the salty bacon essence, while the pecans contribute an extra layer of crunch.
- Flavor Boost: If you’re really in a bold mood, stir a drizzle of maple syrup into the bacon-pecan mixture.
- Serve with Caution: This topping can vanish fast if you leave it out for “taste testing.” Make extra just in case.
- Balancing Act: The sweetness of the casserole base pairs perfectly with smoky, crispy bacon.
Pose a rhetorical question to your guests: “Who says sweet potato casserole can’t go savory?” One bite of bacon-pecan bliss, and they’ll be nodding in agreement.
Brown Butter Pecan Crumble
If there’s a trick in the kitchen that instantly makes everything taste gourmet, it’s browning your butter. You melt it gently until the milk solids turn golden brown and your entire kitchen smells like nutty, toasty heaven.
Once you’ve captured that liquid gold, you stir it into a mix of chopped pecans, brown sugar, and maybe a pinch of cinnamon. The result is a crumble so aromatic and rich, it might take all your willpower not to eat it straight out of the bowl.
Spread this onto your casserole and let the heat work its magic, melding that brown butter essence with the creamy sweet potatoes. The result? A top layer that’s sweet, savory, and altogether luxurious.
- Watch the Butter: Browning happens quickly—don’t walk away from the stove!
- Texture Matters: A small pinch of flour can help form a tighter crumble if you prefer a chunkier topping.
- Flavor Depth: Brown butter adds an almost caramel-like complexity that plain melted butter can’t match.
This is the kind of topping you make when you really want to impress your guests—or maybe just treat yourself. Either way, expect an avalanche of “This is incredible!” comments heading your way.
Lemon Zest & Thyme Infused Topping
Feeling adventurous and in the mood for something bright and fresh? A lemon zest and thyme-infused topping might be your new best friend. Combine chopped nuts—like almonds or walnuts—with grated lemon zest and fresh thyme leaves.
Add just enough butter or oil to help everything stick together, plus a sprinkle of salt to bring out the flavors. The result is a fragrant medley that feels lighter than the usual sweet-heavy toppings.
When you place this topping on sweet potatoes, the citrus tang contrasts beautifully with the casserole’s inherent sweetness, while the thyme adds an unexpected herbal twist. It’s like giving your dish a mini spa day. The flavors are clean, invigorating, and might just shock your taste buds—in a good way.
- Proportion Check: For every cup of nuts, a teaspoon of lemon zest and a tablespoon of thyme is a good starting point. Adjust to taste.
- Don’t Overcook: Lemon zest can turn bitter if it’s cooked too long. Add the topping toward the end of baking or broil briefly.
- Savory-Sweet Harmony: This topping works particularly well if your casserole leans sweeter, balancing everything out.
Whether you’re aiming to impress a certain foodie in the family or just craving something different, lemon zest and thyme topping stands out from the typical holiday fare in the most refreshing way.
Chai-Spiced Nut Medley
Picture yourself wrapped in a cozy blanket on a cold evening, sipping a steaming cup of chai tea. Now imagine capturing that feeling in your casserole topping. That’s what a chai-spiced nut medley does.
Grab a mix of your favorite nuts—almonds, cashews, pecans—then combine chai-inspired spices: cardamom, ginger, cinnamon, a hint of black pepper, and maybe a clove or two. Lightly coat the nuts with a syrup made of brown sugar and a splash of water, then sprinkle in the spice blend.
Spread the coated nuts on a baking sheet and roast until aromatic and lightly crisp. When cooled, they’ll harden into clusters of sweet, spiced goodness. Break them up and shower them over your sweet potato casserole.
- Spice Balance: Cardamom can be potent, so start with less and add more if you’re a fan of its floral note.
- Sweet vs. Spicy: If you want more spice, add a dash of cayenne. If you want sweeter, stir in extra brown sugar.
- Serving Moment: The second someone asks, “What is that amazing smell?” you know you’ve nailed it.
This topping delivers a one-two punch: a comforting sense of warmth plus a slight exotic twist that will make your casserole impossible to forget.
Paula Dean-Inspired Crumble
Sometimes you just want to go all out with butter, brown sugar, and the kind of cozy, Southern charm Paula Dean is famous for. This topping is not shy about its ingredients. Start with chopped pecans—lots of them.
Mix in a heap of brown sugar, a sprinkle of flour, and a generous pat of softened butter. Knead it all together until it resembles a sweet, sticky dough. You can add a dash of cinnamon or nutmeg if you’d like, but it’s not necessary; butter is the star here.
Sprinkle this crumble over your sweet potatoes and let it bake until bubbly around the edges and golden on top. The result? A gloriously gooey, crunchy wonder that practically begs for a seat next to fried chicken or a slice of buttermilk pie.
- Extra Buttery: If you’re timid about butter, this might not be the topping for you. Embrace it or try a lighter approach by reducing the quantity.
- Southern Touch: Serve with a side of sweet tea for the full experience.
- Leftover Hack: If you magically have leftovers, reheat them with a splash of milk and eat for breakfast. You didn’t hear it from me!
One bite and you’ll feel that nostalgic Southern hug, making you forget all about counting calories—at least until Monday rolls around.
Simple Make-Ahead Crunch
We’ve all been there—somehow the day before Thanksgiving, life throws about a million tasks your way. If you need a topping that’s fuss-free yet still delivers on flavor and texture, the simple make-ahead crunch is your lifesaver.
Mix together oats, roughly chopped nuts, a pinch of salt, and a drizzle of maple syrup. Spread this mixture onto a baking sheet and toast it until everything is just golden. Let it cool, store it in a container, and you’re good to go.
Come casserole time, sprinkle this over your sweet potatoes and bake. That’s it. Minimal effort, maximum crunch, and you won’t be peeling yourself off the ceiling from holiday stress. If you want to get fancy, toss in some dried fruit or coconut flakes after baking.
- Timing: You can prep this topping days in advance, freeing up precious minutes on the big day.
- Flavor Adjustments: Add your favorite spices (cinnamon, nutmeg) or skip them if you prefer a simpler taste.
- Multi-Use: This crunchy mix also works on yogurt, ice cream, or even muffins if you have any leftover.
With one quick sprinkle, you’ve turned your plain sweet potato casserole into a textural delight. The best part? You did it all without a meltdown in the kitchen.