Whether Thanksgiving or Christmas dinner, sweet potato casserole is a classic side dish my family always makes. Growing up we would spend Christmas dinner with my mom’s siblings and their kids, sometimes with the dinner table being 20+ people. My uncle always brought a huge casserole dish filled with the bubbling sugary topping and the smooth, creamy sweet potato base. It was my favourite as a child (I always had a sweet tooth!) and still is the side dish I crave the most during the holidays. Over the last few years, I have tweaked the family recipe to make the topping more of a peppery crumble for that extra spice and savouriness.
If thinking about your oven schedule for the big day, this can go in at the same time as broccoli casserole, as well as dressing first bake! I often prep this ahead of time (like the day before), and keep it in the fridge until ready to bake.
This recipe will feed 6-8 people as a side - if I am having a larger crowd I double the recipe and bake in a 9 x 13 pan.
Sweet Potato Casserole
Serves 6-8, 30-60 mins prep, 45 min bake
Ingredients:
Base:
3-4 large sweet potatoes
2 tbsp butter
¼ cup heavy cream (up to ½ cup depending on how starchy your potatoes are)
2 tbsp maple syrup (probs 2-3 tbsp)
1 egg (wait to add until sweet potato is cool)
pinch of ground nutmeg
½ tsp kosher salt
Ground black pepper to taste
Topping:
1/3 cup butter room temperature
2/3 cup all-purpose flour
1/2 tsp kosher salt (especially if butter is unsalted)
1/4 cup brown sugar
1/4 tsp ground cinnamon
Lots of black pepper (I do 3/4 tsp)
1 package pecans halves (100g)
Method:
Prep your sweet potatoes:
If boiling (faster, can be less creamy because potatoes take on water): peel the potatoes, and then cut into large, 3 inch chunks (typically 6 pieces per sweet potato). Place in a medium pot, and just cover with water, then place on the stove and bring to a boil at medium-high heat. Continue to boil until a fork or cake tester smoothly pierces the potato with no resistance. Drain, then return to low heat for 2-3 mins to boil off any remaining moisture from the potatoes. Place in a medium bowl, add the butter, and set aside to cool to room temperature.
If roasting (takes longer, allows for a creamier base due to less water): pre-heat oven to 425F. Wash and scrub the dirt off the outside of the sweet potatoes. Prepare a baking sheet line with parchment paper. Place the sweet potatoes on the baking sheet and pierce each potato multiple times with a fork to create little holes in the skin. Roast for 45-50 mins, until you can easily pierce with a fork with no resistance. Set aside to cool to room temperature. Cut the potatoes in half lengthwise and scoop out the potato into a medium bowl. Add the butter and set aside to cool to room temperature.
Prep the topping - in a medium bowl add all of the ingredients except for the pecans and mix to create a crumble. This is easiest with your (clean!) hands, pressing the room temperature butter into the flour and spices. Once a ‘playdoh’ like texture is formed, add in the pecans.
Preheat oven to 350F.
Mix together the base - mash the sweet potato until smooth. In a separate small bowl whisk together the cream, egg and maple syrup until well combined and there is no visible egg streaks. Pour the liquid into the mashed sweet potato, add in nutmeg, salt and pepper. Whisk for 1 minute until light, fluffy and smooth. If needed, add more cream until the right texture is achieved.
Pour sweet potato mixture into a 8x8 pan, and top with the pecan crumble, breaking up into small pieces as you drop on the topping.
Bake, uncovered, for 35-45 mins - until topping is golden brown and base is bubbling.
Serve warm!