Chef John's Sweet Potato Casserole

4.8
(176)

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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Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hrs
Servings:
8
Yield:
1 -2 1/2 quart dish

Ingredients

Sweet potatoes:

  • 2 ½ pounds sweet potatoes, peeled and cubed

  • salt

  • 2 tablespoons butter

  • 2 large eggs

  • ¼ cup maple syrup

  • ¼ cup buttermilk

  • cup milk

  • ½ teaspoon vanilla extract

  • ½ teaspoon salt

  • 1 pinch ground allspice

  • 1 pinch cayenne pepper

Pistachio crust:

  • ½ cup chopped roasted, salted pistachios

  • ½ cup light brown sugar

  • cup all-purpose flour

  • ¼ cup butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

    closeup of a spoon lifting a scoop of pistachio-crusted sweet potato casserole from a white oval baking dish
    Chef John

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.

Nutrition Facts (per serving)

368 Calories
14g Fat
56g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 368
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 33%
Cholesterol 71mg 24%
Sodium 353mg 15%
Total Carbohydrate 56g 20%
Dietary Fiber 5g 19%
Total Sugars 27g
Protein 7g
Vitamin C 4mg 19%
Calcium 101mg 8%
Iron 2mg 11%
Potassium 653mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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