Sweet Potato Casserole
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
30 mins
-
Total Time
1 hr 30 mins
-
Servings
8 servings
-
Calories
209 kcal
-
Course
Main Course
-
Cuisine
American
Sweet Potato Casserole
Description
Sweet Potato Casserole combines boiled and mashed sweet potatoes blended with milk, melted butter, vanilla extract, cinnamon, nutmeg, kosher salt, and black pepper to form a creamy, subtly spiced base. This mixture is spread evenly in a baking dish. The topping blends roughly chopped pecans, pepitas, medjool dates, almond flour, and melted butter into a crumble. After assembling, the casserole is baked at 375°F until the topping turns golden brown, providing a contrast in texture to the soft sweet potato layer beneath.
The topping’s inclusion of nuts and seeds adds a nutty crunch paired with the natural sweetness and chewiness of chopped dates, enhancing the complexity. This casserole can complement various main dishes or be served as a comforting side. It is especially fitting during the fall or holiday season when sweet potato dishes are popular.
Notes suggest that the sweet potato layer and crumble topping can be prepared ahead and refrigerated separately. Bringing the sweet potatoes to room temperature before baking ensures better consistency. The recipe allows flexibility by substituting the nuts, seeds, dried fruit, or flours to accommodate preferences or dietary needs. A food processor or mixer can be used to achieve a smoother texture in the sweet potato layer. Dairy-free adaptations include replacing butter with ghee and selecting suitable plant-based milk.
Ingredients
Sweet Potatoes
- 3 large (about 3 pounds) sweet potato peeled and cut into chunks
- ¼ cup milk
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
Topping
- ¾ cup pecans roughly chopped
- ¼ cup Pepitas roughly chopped
- 4 Medjool dates pitted and roughly chopped
- ¼ cup almond flour
- 2 tablespoons butter melted
Instructions
- Boil the sweet potatoes. Bring a large pot of water to rolling boil over high heat. Place the sweet potato chunks into the pot and cook for 20 to 30 minutes, or until fork tender.
- Blend the sweet potatoes. Drain the potatoes, then place them in a large mixing bowl. Mash them with a hand masher or electric beater.
- Mix sweet potato layer. Add the milk, butter, vanilla, cinnamon, nutmeg, salt, and black pepper, and continue mixing until creamy.
- Make the pecan crumble. Preheat your oven to 375°F (190°C). In a mixing bowl, add the pecans, pepitas, dates, almond flour, and butter. Mix thoroughly with your hands until combined.
- Assmble and bake. Spread the mashed sweet potato into an even layer in a 9 x 13-inch baking dish. Then sprinkle the crumble mixture on top. Bake for 25 to 30 minutes, or until the top is golden brown.
Notes
- Prepare mashed sweet potatoes and pecan crumble topping separately ahead, refrigerating in airtight containers.
- Let mashed sweet potatoes reach room temperature about 30 minutes before assembling and baking the casserole.
- Customize the topping by substituting pecans or pepitas with walnuts, pistachios, pumpkin seeds, or pine nuts; swap dates with other dried fruits as preferred.
- Use almond flour or an alternative flour of your choice in the crumble topping.
- For a creamier sweet potato layer, process with a food processor or electric mixer instead of mashing by hand.
- Make this casserole dairy-free by replacing butter with ghee and using your preferred dairy-free milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 370mg | 15% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
