Sweet Potato Casserole Recipe
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5.0
24 reviews
Excellent
Sweet Potato Casserole Recipe
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This sweet potato casserole recipe is made with creamy baked sweet potatoes and topped with a pancetta, sage, and pecan crumble, for the perfect blend of sweet and savory.
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Ingredients
- 4 pounds sweet potatoes , about 5-6 sweet potatoes
- 8 tablespoons butter , softened at room temperature
- ½ cup half and half or whole milk
- ¼ cup light brown sugar , can also use dark
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper to taste
- 2 large eggs
For the Savory Crumble
- 4 tablespoons unsalted butter
- ½ cup light brown sugar
- ½ cup flour
- ½ cup diced pancetta , 4 ounces
- 1 cup unsalted pecans , coarsely chopped
- 2 tablespoons fresh sage . coarsely chopped
- Kosher salt and freshly ground black pepper , to taste
Instructions
- Preheat the oven to 400°F.
- Place the potatoes on a baking sheet, whole with the skin on, and cook in a 400°F oven for 50 minutes to 1 hour (depending on the size), or until very soft and the peels are papery and pulling away from the flesh. Use a cake tester or long skewer to test for tenderness. Once the sweet potatoes are tender, remove them from the oven and rest until you can easily peel the jackets from the potatoes, then discard the peel. Reduce the oven temp to 350°F.
- While the potatoes bake, make the savory crumble. Heat a small skillet over medium and cook the diced pancetta, stirring occasionally for about 5 minutes or until crisp. Use a slotted spatula to transfer pancetta to a paper towel to drain. Add 4 tablespoons of the butter to a medium-sized microwave-safe bowl and microwave until melted. To the melted butter, add the brown sugar, flour, pecans, chopped sage, kosher salt, and freshly ground pepper, and use your hands to combine. Set aside
- Add the peeled sweet potatoes to a large bowl. Use an electric hand mixer or potato masher to mash them well. Add the remaining 4 tablespoons of softened butter, half and half, brown sugar, and salt, and mix well. Whisk in the eggs. Taste and add more salt and pepper if desired. Transfer the mixture to a 9 x 13-inch baking dish and evenly sprinkle the crumble mixture overtop. Place in the oven for about 30 minutes, or until the top is golden brown.
Notes
- Use whole milk instead of half and half, walnuts or hazelnuts instead of pecans, or bacon instead of pancetta (or leave out the meat entirely).
- This would also be great with fresh rosemary (in addition to or in place of the sage).
- Leftovers will keep in the refrigerator for about 3-5 days.
Nutrition Information
Show Details
Calories
578kcal
(29%)
Carbohydrates
96g
(32%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
363mg
(15%)
Potassium
702mg
(20%)
Fiber
5g
(20%)
Sugar
62g
(124%)
Vitamin A
24515IU
(490%)
Vitamin C
4mg
(4%)
Calcium
108mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 96g | 32% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 363mg | 15% |
| Potassium | 702mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 62g | 124% |
| Vitamin A | 24515IU | 490% |
| Vitamin C | 4mg | 4% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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