Sweet Potato Casserole
User Reviews
5
Sweet Potato Casserole
Description
The Sweet Potato Casserole brings together roasted sweet potatoes softened in the oven until fork tender, then peeled and mashed with butter browned to bring a nutty aroma. Maple syrup adds a natural sweetness complemented by cinnamon and vanilla for fragrance, while milk and egg smooth the mixture. The topping combines flour, brown sugar, chopped pecans, cinnamon, and melted butter to form a crisp streusel that contrasts the smooth filling.
Baking the sweet potatoes directly in the oven rather than boiling preserves and intensifies their flavor and moisture, and the browned butter incorporated into the mash adds depth and richness. The final casserole is baked to meld the elements and create a lightly crunchy surface dotted with toasted pecans.
This casserole works well as a side dish at celebratory meals or family dinners, pairing especially well with roasted meats or autumnal flavors. The balance of creamy and crunchy textures along with its aromatic spices make it satisfying.
To save time, peeling is easier when the potatoes are still warm after roasting as the skins slip off more readily. While boiling sweet potatoes is an option, roasting is preferred for better flavor. Using pure maple syrup adds a subtle complexity compared to refined sugars.
Ingredients
For the sweet potatoes:
- 3 lbs sweet potato about 3 large or 5 medium sweet potatoes
- 1/4 cup unsalted butter cut into tablespoon pieces
- 1/4 cup pure maple syrup
- 1/2 cup milk I use whole milk
- 1 egg large
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
For the topping:
- 1/4 cup all-purpose flour can use gluten-free flour
- 3/4 cup light brown sugar packed
- 1 cup pecans chopped
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted
- sea salt for sprinkling on top, flaky
Instructions
- Preheat oven to 400 degrees F. With a fork, poke holes in the sweet potatoes, about 5 holes per potato. Place sweet potatoes on a large baking sheet lined with parchment paper or foil and bake for 50 to 75 minutes or until very fork tender. Remove from oven and let the potatoes cool for 10 minutes. Lower the oven temperature to 350 degrees F.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl and set aside.
- Peel the potatoes, the skins should pull right off, and transfer to a large mixing bowl. Add the browned butter, maple syrup, milk, eggs, vanilla, cinnamon, and salt. Use an electric mixer and mix until smooth.
- Grease a 9×13-inch baking pan (or a similar size casserole dish). Spread the sweet potato mixture evenly into the pan.
- To make the topping, in a medium bowl, stir together the flour, brown sugar, pecans, and cinnamon until combined. Pour the melted butter over the mixture and use a fork to stir until combined and moistened. Sprinkle the topping over the sweet potato mixture in the baking dish. Top with a little flaky sea salt.
- Bake for 30 minutes or until heated through and the top is golden brown. Remove from the oven and let cool for 5 minutes. Serve warm.
Notes
- Roasting the sweet potatoes enhances flavor and creates a moister texture than boiling.
- Brown the butter until nutty and foamy to enrich the flavor of the casserole filling.
- Peel sweet potatoes while warm to make skin removal easier.
- The pecan streusel topping adds a contrasting crunchy texture.
- Boiling is an alternative method if short on time, but baking is recommended for best taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 130mg | 5% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 12274IU | 245% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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