Sweet Potato Casserole
If, on the other hand, you are pro-marshmallow, feel free to throw it on top of the pecan crumble here.
Other ways to adapt the recipe to make it your own:
- Substitute cinnamon or pumpkin spice for nutmeg.
- Walnuts are just as good. Hazelnuts could be even better.
- Decrease the sugar in the sweet potato mixture if your prefer savory sides. You can even cut it in half!
- Finish it with flaky sea salt. After the casserole comes out of the oven, sprinkle some Maldon or fleur de sel on top. It balances the sweetness of the crumble-like topping perfectly.
Yields: 8
Prep Time: 0 hours 15 mins
Total Time: 1 hour 0 mins
Ingredients
For the sweet potatoes
2 1/2 lb.
sweet potatoes, peeled and cut into cubes
4 tbsp. butter, softened
1/2 c. milk, preferably whole
1/2 c. packed brown sugar
2 large eggs
1/2 tsp. ground nutmeg
1/4 tsp. pure vanilla extract
1 tsp. kosher salt
For the topping
1/2 c. all-purpose flour
4 tbsp. melted butter
1/2 c. chopped pecans
1/4 c. packed brown sugar
1/2 tsp. kosher salt
Directions
- Preheat oven to 350° and grease a medium with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.
- Add butter to sweet potatoes and use a potato masher, or two forks, to mash. Add milk, brown sugar, eggs, nutmeg, salt and vanilla and stir until smooth. Transfer to prepared casserole dish.
- In a medium bowl, add all of the topping ingredients and mix until combined.
- Sprinkle the topping mixture over the sweet potatoes and bake until warmed through and golden on top, 25 minutes. Serve warm.
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