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Sweet Potato Casserole

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 lb sweet potatoes 1.8kg
  • ⅓ cup butter, melted 75g
  • ⅓ cup light brown sugar, packed 65g
  • 2 large eggs
  • ⅓ cup milk or cream 80ml
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ teaspoon fine salt
  • Juice and zest of half an orange
Pecan streusel topping
  • ¾ cup all-purpose flour 95g
  • ¾ cup light brown sugar, packed 150g
  • ½ cup chopped pecans 55g
  • 6 tablespoons cold butter, cubed 85g
  • ½ teaspoon cinnamon
  • 1 pinch salt
Or marshmallow topping
  • 3 cups mini marshmallows

Equipment

  • 9x13 baking dish
  • Large pot
  • Large mixing bowl
  • Measuring cups and spoons
  • Fork or potato masher
  • Aluminum foil

Method
 

Bake the potatoes
  1. Prick and bake at 400F (200C) for 55 to 70 minutes, until very soft and oozing at the ends. Cool enough to handle, then scoop the flesh. You want about 5 to 6 cups.
Mash and mix
  1. Mash the flesh smooth. Beat in the melted butter, brown sugar, eggs, milk, vanilla, spices, salt, and the orange juice and zest.
Make the streusel
  1. Rub the cold butter into the flour, sugar, pecans, cinnamon and salt until it clumps.
Assemble
  1. Spread the filling in a buttered 9x13 dish. Scatter the streusel over the top.
Bake
  1. At 350F (175C) for 30 to 35 minutes, until the filling is set and the streusel is golden. For marshmallows: bake the filling plain for 25 minutes, add the marshmallows, and broil 1 to 2 minutes, watching closely.

Notes

Bake the sweet potatoes whole at 400F until they are collapsing. Boiling makes a watery, bland casserole. Sweet potatoes are already around 5 to 6 percent sugar before roasting, and roasting pushes that higher, so the added sugar stays modest. Taste the filling before adding all the sugar.