Sweet Potato Casserole Recipe
User Reviews
5
Sweet Potato Casserole Recipe
Description
This Sweet Potato Casserole recipe starts by baking whole sweet potatoes with skins until tender, then scooping out the flesh for mashing. The mash is blended with softened butter, half and half (or whole milk as a substitute), brown sugar, eggs, and seasonings to create a creamy and sweet base. The distinctive savory crumble topping is made by cooking pancetta until crisp, then combining it with butter, brown sugar, flour, pecans, and fresh sage.
The casserole balances the natural sweetness of the potatoes and brown sugar with the salty, crisp pancetta and aromatic sage in the topping, which when baked together creates layers of texture and flavor. The crumble's pepper and salt seasoning enhance the depth without overpowering the sweet potatoes.
This casserole works well for holiday dinners and can be customized by swapping pecans with walnuts or hazelnuts, pancetta with bacon, or adding fresh rosemary in place of sage. Leftovers keep well refrigerated for several days, allowing for easy reheating.
Ingredients
- 4 pounds sweet potato 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 black pepper to taste, freshly ground
- 2 egg large
For the Savory Crumble
- 4 tablespoons butter unsalted
- ½ cup light brown sugar
- ½ cup flour
- ½ cup pancetta 4 ounces, diced
- 1 cup pecans coarsely chopped, unsalted
- 2 tablespoons sage coarsely chopped, fresh
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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
- Whole milk may replace half and half for a slightly lighter texture in the mashed sweet potatoes.
- Walnuts or hazelnuts can be used instead of pecans in the crumble topping if preferred.
- Bacon is a suitable substitution for pancetta or omit the meat entirely for a vegetarian option.
- Adding fresh rosemary can complement or replace the sage for a different herb profile.
- Store leftovers in the refrigerator for 3-5 days and reheat before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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