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My review
Chef John's Sweet Potato Casserole
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Chef John
"Unlike many sweet potato casseroles, this one is not too sweet. It smells so amazing, with subtly sweet potatoes accentuated with maple syrup and a pistachio topping. It's a wonderful combination of taste and textures."
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Ingredients
1 h servings 368Original recipe yields 8 servings (1 -2 1/2 quart dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
- Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
- Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
- Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
- Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.
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Footnotes
- Cook's Note:
- The sweet potatoes I used may be called yams at the store, but the fact is that all "yams" sold in American supermarkets are really varieties of sweet potatoes. My recommendation is for using Garnet yams if you can find them. If you can't, literally any other variety will do.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 99131 Ratings
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Most helpful positive review
11/27/2013
Absolutely the talk of our Thanksgiving dinner! Out with boring sweet potatoes and the sticky sweet marshmallow topping...this recipe is going to be a family tradition. The only thing I changed ...
Most helpful critical review
4/13/2014
I tried this recipe because it was a healthier version of this casserole. I thought it lacked depth of flavor. It was good, just not great.
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11/27/2013
Absolutely the talk of our Thanksgiving dinner! Out with boring sweet potatoes and the sticky sweet marshmallow topping...this recipe is going to be a family tradition. The only thing I changed ...
11/29/2013
I made this for Thanksgiving, and it was a winner! Here are a few comments that might help other people: I substituted a lemon juice & milk mix for buttermilk (just google "buttermilk substitut...
11/9/2014
I have made this for our holiday meals for two years now. It has been specifically been requested for our family get together for Thanksgiving again this year. I make it exactly as written excep...
11/27/2013
The topping is genius - so good. Husband is allergic to pecans so works out well for us. The potato mixture is not overly sweet, very tasty but could use more butter to make it a little richer ...
11/13/2014
Good recipe, liked it a lot as others last thanksgiving (2013).... easier for me to bake the sweet potatoes, then scoop out the flesh ... my opinion is that the sweets are tastier and easier to ...
12/28/2013
Everyone raved about this dish. I did not have buttermilk, so I used one-fourth of a cup Greek yogurt instead. I also used pecans on top. It was such a nice change from the marshmallows. Great r...
1/9/2017
I made 2 versions. One exactly as written with pistachio crust, the other one as written without pistachio topping. Both were excellent! Definitely a keeper! Thank you Chef John!
4/13/2014
I tried this recipe because it was a healthier version of this casserole. I thought it lacked depth of flavor. It was good, just not great.