Sweet Potato Casserole
A creamy sweet potato mash topped with a crunchy pecan-brown sugar topping, perfect for holidays or cozy suppers.
Ingredients
Sweet Potato Mash
- 3 pounds sweet potatoes (about 4 medium) Murasaki sweet potatoes can be used for a sweeter result.
- 1/2 cup unsalted butter, softened Warm butter blends more smoothly into hot potatoes.
- 1/2 cup brown sugar, packed Adjust amount to taste (1/4-3/4 cup).
- 2 large eggs (room temperature) Omit and use 2 tbsp cornstarch + 3 tbsp plant milk for vegan.
- 1/4 cup milk or heavy cream Can substitute with plant-based milk.
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt Adjust to taste.
Topping
- 1 cup pecans, chopped Substitute with walnuts or sunflower seeds for nut-free.
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour Almond flour can be used for gluten-free.
- 4 tbsp unsalted butter, melted
- Pinch of salt
Optional Finishing
- Mini marshmallows Add in last 5-7 minutes of baking and broil briefly until golden.
- Maple syrup For drizzling.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook sweet potatoes: roast whole wrapped in foil for 45-60 minutes at 400°F, or peel and boil chunks in salted water for 20-25 minutes until tender. Drain well.
- When potatoes are hot, peel (if roasted) and mash in a large bowl until mostly smooth.
- Add softened butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Mix until combined and creamy. Taste and adjust seasoning.
- Transfer sweet potato mixture to the prepared baking dish, smoothing the top with a spatula.
Topping
- Make the topping: stir together chopped pecans, brown sugar, flour, melted butter, and a pinch of salt until it forms coarse crumbs.
- Evenly sprinkle the topping over the sweet potatoes.
Baking
- Bake at 350°F for 25-30 minutes, until bubbling and the topping is golden. If adding marshmallows, add them in the last 5-7 minutes and broil briefly on high.
- Let cool for about 10 minutes before serving.
Notes
For silkier texture, pass mashed sweet potatoes through a ricer. To boost flavor, roast the potatoes with skins on. Store leftovers in the refrigerator for up to 3-4 days.