Chef John's Sweet Potato Casserole

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 was the preparation of the potatoes: Bake those bad boys for 1.25 hours on a baking sheet at 325 degrees. Then follow the recipe exactly...perfection. I did use pecans instead of pistachios but to each his own on that.

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 substitute" and you'll easily find that simple recipe). I used dark brown sugar instead of light brown, and whole wheat flour. I used a casserole dish with an 8" radius (smaller than the baking dish shown in the video) and I needed only about half the pistachio-nut mixture to cover the top, so I'm freezing the other half to use when I make the dish the next time. And one final word, perhaps mainly for novice cooks like me: The raw sweet potatoes were HARD to cut! Don't cut them the long ways first, as shown in the video -- my knife got stuck when I did that. Better to cut the short way through first so you can get some leverage with the knife. They were so hard to cut that I actually nicked my fingers twice -- so use caution when cutting them. But anyway the dish got raves from folks at our Thanksgiving table.

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 except that I use a little more vanilla extract and I have to use a gluten-free all-purpose flour. I use King Arthur's multipurpose flour and it comes out great. I usually use the pistachios, but have also used pecans and both are delicious. We love it. The pinch of cayenne may sound weird to some, especially if you're new to Chef John's recipes, but don't question it, just do it.

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 tasting. I will save this for sure.

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 handle. You'll see it is the way to go.

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 recipe!

I did half pistachio and half pecan for the topping!

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.

I am also a fan of Chef John and love to watch his video demos. This dish is amazingly delicious and the pistachios really go well with it. Will be making it again tonight!

I made this recipe but forgot the maple syrup. It still turned out great. family loved it. Thanks so much localboy

FAB!!! Already having requests for another batch. maybe New Years!

I tried this as a side for Thanksgiving '13. It was delicious, the flavors balanced and came through well with one another. The crunch from the topping makes it even more satisfying. The whole family liked it even some who seemed hesitant.

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!

Loved it. First, you do not taste the cayenne and it isn't spicy hot. It seems to enrich the other spices and flavors. Mine did seem to grow!! I used 5 sweet potatoes (baked them whole for 1/5 hrs at 325), and needed 3 eggs. I used a small can of evaporated milk instead of buttermilk. (buttermilk would probably make it even better) I also doubled the topping mix which I make with pecans (just because I already had them). I will definitely make again using four potatoes, buttermilk and pistachios. Thanksgiving dinner side dish...perfect!

I am a fan of Chef John especially his commentary during his video, LOL and most of my recipe comes from him. I was really doing my best on this recipe. One advise, do not overcooked the sweet potatoes, follow Chef John advise. I make a mistake in leaving the it a little too long under the broiler and it burnt:( Does anybody know what is the best dish to compliment this sweet potato casserole.

Used pecans for topping. Felt a little greasy, so may cut back on the butter in the future.

Literally the best sweet potato casserole ever I made this for thanksgiving and every one loved it. I added some leftover chopped pecans in with the topping I had leftover from another recipe. I think it added a variety.

Amazing! My sister said this is the best sweet potato casserole she has ever had, and it was her favorite dish at Christmas. I followed the directions exactly. Since it was for Christmas, I used whole milk and regular buttermilk, which I normally don't do. It was delicious. This will by my go-to sweet potato dish from now on!!!

This is phenomenal! Absolutely delicious. I followed the recipe exactly except to make 1.5 to fit a 9x13" pan and doubled the topping because we like extra. I'll be bringing this again next Christmas!

This was quite good. After tasting the mix I added so coconut palm sugar to lightly sweeten the mix further but not add too much maple flavor and it was quite, quite good. I also added pecans to the pistachios as one reviewer note and it was fantastic. Will be a staple recipe from now on. Chef John recipes are always the best

Tried this For Thanksgiving. It was the hit of the table. The pistachio mixture along with the sweet potato ingredients melded together as tho they were always meant to be.

Best Sweet Potato concoction of any variety I have ever had/made. The topping is soooo good (I used pecans) and the potatoes were amazing. Not overly sweet - it let's the potatoes sing naturally. Just perfect.

Even Collin liked this. :)

Amazing recipe!!! I didn't have any pistachios so I used cashews. Can't wait to make it again! Thank you for sharing

Excellent dish! For family Thanksgiving dinner, I'm always in charge of the sweet potatoes. The family loves the candied yams but I decided to bring this in addition this year as something different. A Big Hit, rave reviews. I will definitely make this again.

Easy, nutritionist, delicious! A winning sweet potato recipe all raved about! Thank you, LL

I should start by saying I'm Australian, I live in Australia, I've grown up on Australian foods. But we share so many food styles with the US and after a wonderful trip through Florida this year we wanted to add some traditional home style American dishes to our Christmas menu. I know this is a side dish, served with the main meal but everyone at the party thought it was dessert. People were adding cream to their slices. Guests thought I was making some sort of "healthy hidden vegetable dessert". The recipe was fine, the end result was as per the photos but the dish was perhaps just too different for our taste buds.

A great change from candied yams.I only made two changes to the recipe instead of pistachio nuts I toasted some oatmeal to a golden brown by spray a light layer of Pam and sprinkle them with salt. I also added a little bit of sugar to the mashed sweet potatoes the family just loved it will definitely make this again.

Very good, would definately make again. Next time I will make more of the topping, I think there should have beenough more to have completed the whole top of the casserole. Big hit at my dinner party.

This is better than our traditional sweet potato dishes. I used less than 1/4 cup syrup because we're nearly out and added about a tablespoon of brown sugar. I forgot about the butter so can skip that for sure. I didn't want to buy buttermilk so used half n half in place of it and the milk. I skipped the topping altogether. We had some pecan halves so toasted them and just laid on top before baking. This is so good without all the extra sugar and fat. Rave reviews.

The best dish on thanks giving.

I made this for a dinner party and it was fabulous! I followed the recipe exactly. The potatoes were light and delicately sweet and the nut topping provided the perfect bit of crunch - simply wonderful.

I made it for a Thanksgiving potluck. It was very popular and not a bit of it left over.

Made this for Thanksgiving dinner yesterday. Was a resounding success! Loved by family and friends alike. The pistachio topping was uniquely delectable! Thank you, Chef John!

Excellent dish! I only used 1/3 cup of brown sugar, and it was perfect for us. A real hit at the dinner!

Mmmm, it smells good! Just took out of oven, not hard to make.

We both (my husband and I loved it !) Changes: inside-3 1/2 Tbsp. Butter, very little regular good syrop + little dark brown sugar; when mashed potatoes were slighty warm, I added 1 Tabsp. flour to the buttered mash and stirred well carefully. For Crust: I had no nuts. But have discovered that I had in my fridge Dried Sweet Cranberries, and used them -about 1 cup, added 1/4 tsp. salt and the rest of ingredients as in recipe. I have a pretty-looking thick-sided glass baking dish-2 Qt. I took a piece of a Very cold butter and covered with it the bottom and sides of the dish; I then powedered the inside of it with a little dry bread crumbs (unflavored). Baked for about 40-45 min. and then browned under broil (WITH OVEN DOOR SLIGHTLY OPENED) for about 8 minutes. The result was outstanding ! Especially-the crunchy topping with cranberries, pie itself was a good consistency, but a bit on a sweet side. I have never eaten the dish before nor made it myself: the cranberries were awesome ! Next time I'll try to use all buttermilk instead of combo of milk and latter and try adding a bit of honey inside, as well. This is a very good detailed recipe and a video. Thank you, John.

Made it Christmas all ask for it Newyears too Will make again little less sweet.

Amazing! I didn't have brown sugar but used molasses cookie mix instead (turned out very yummy). Didn't have butter milk - used almond milk and was fine. I will definitely make this again!

This recipe was such a hit at Thanksgiving, I already have requests to do it again. What a wonderful light and slightly sweet side dish!

Nice smooth rich flavor. On the suggestion of others, I baked my sweet potatoes and used pecans in the topping. How much topping you need depends on how much surface area you have to cover. I followed the recipe and mine came out just right. Don't be scared of the cayenne pepper. In my experience, it can easily overshadow other flavors, so I put in a tiny pinch and we couldn't taste it. Next time I will put in more, maybe a scant 1/8 tsp. In the right amount, it should complement the other flavors very well without being hot. Thank you Chef John for another excellent recipe.

I was skeptical at first..... but they were absolutely perfect!!! Everyone loved them. I’ll definitely make these again!

The only sweet potato recipe I'll make from now on. It's perfect. So creamy and not too sweet and that topping. So good. And definitely use garnet yams like he recommends.

I followed this recipe exactly - and it was AMAZING!! Even the family members who aren't big fans of sweet potatoes loved it. The pistachio topping really knocked it out of the ballpark. I'll be using this recipe from now on!

This was excellent.

Great! My first time making a sweet potato casserole. Sprinkled a few mini marshmallows inside. Topping was the bomb! Not overly sweet at all. My Honey loved it!

followed recipe exactly, everyone loved it. will make it again.

My nephew loved it and asked for the leftovers. I prefer a recipe with fresh squeezed orange juice, brown sugar, butter, a little salt. To me this recipe is on the bland side.

delicious , not too sweet .

So flavorful and light! I added the grated rind of one orange to a double recipe, plus 1-1/2 tsp cinnamon. Fantastic! Thank you!

This was a hit. OMG, it was good! I also made chef Johns french onion green bean casserole. The only down side to these two dishes on Thanksgiving day is that the turkey comes in third place. And I am not talking about dry turkey. It was Alton Brown's most popular turkey recipe which I have mastered and made for at least 6 Thanksgivings.

Baked the sweet potatoes. Got rave reviews

I didn't have buttermilk so I used half and half instead. I also used Pistachios and walnuts on top. It was amazing!!!!!!!! Everyone absolutely loved it for Thanksgiving day dinner.

Delicious and topping was unexpected for my family THX meal. We all specifically enjoyed how this sweet potato dish wasn't overly sweet. The pinch, just a pinch of ceyenne pepper was genius. Adds a little kick that helps add some depth and interest. No more sticky/boring sweet potato dishes with the browned marshmallows on top, I feel like I've grown up. Will definitely make this dish again.

Excellent. Prepared this side dish for TDay and it was a hit. I vowed to be a little more bold with the cayenne the nex time and I subbed the buttermilk for sour cream. Also, I used agave instead of maple syrup. Made this dish again tonight. Nice segway from dinner into dessert.

Excellent dish. Not as sweet as other recipes I’ve made and that is a good thing

Did not have milk, subbed almond milk. Big hit with my wife

A hit! We love that it's not so sweet. I even cut the sugar in the topping in half, and it is still delicious.

This was the perfect sweet potato recipe to serve as a side at Thanksgiving! Just the right amount of sweet. I despise sweet potatoes that taste like dessert instead of a side dish...I did make a couple changes to the recipe out of necessity. I couldn't find pistachios in bulk (at the last minute) so I used pre-chopped pecan pieces. Super Easy! Also I did not have much time so I used canned sweet potatoes. I ended up doubling the recipe for a larger crowd so I ended up using 110 ounces of canned sweet potatoes (2 large cans and one small) and it was great! (It might have been fine with just the two large cans too-but I was trying my best to replicate the way it looked in Chef John's video!) I boiled the sweet potatoes in the syrup they came in and then drained well and followed the rest of the directions to a "T"! It was savory with a deliciously sweet, crunchy topping! I think next time I would like to use some Pumpkin pie spice so that it tastes more seasonal! :) I think this will be my go-to recipe! I will update this when I make it exactly as stated. I am sure it will be even better - Thanks Chef John!

After 20 years of the much-too-sweet usual mashup of sweet potatoes, white and brown sugar, and pecans, I wanted something different. That recipe was just so sweet, even when I cut the white sugar down to 1/4 cup. This recipe by Chef John was magnificent and our table of 20 at Christmas dinner asked me to bring it every year. It has a wonderful flavor. The pistachios - oh my! I did not change one thing. Thank you, Chef John.

Awesome. A little too sweet, but cut back slightly on the brown sugar and you should be good to go.

This was a hit. Followed recipe as written

I will definitely make this again--My family loved it!

Love this recipe. It’s a special request from dinner guests

Just as good if you skip the topping

Followed recipe exactly but split into 2 casserole dishes one with sunflower seeds and one with pistachio topping with the same mix of butter b sugar flour my daughter hadhas a nut allergy nut

Wonderful dish! Savory counterpoint to the Thanksgiving meal.

I've concluded that 90% of my family is insane and doesn't like sweet taters very much because I and a few others thought these were good. The primary thing is it's really not too sweet. I think, however, that this comes in on a "I can make this for sweet potato lovers anytime and pass" but not on a "I can make this and blow everyone away". It's a quite reliable recipe but definitely not a WOW one.

Better than any sweet potatoes with marshmallows. Great casserole.

Everyone loved this! Even those who don't care for sweet potatoes! Very, very good!

No one tops Chef John well done.

This came out way too sweet. Next time I make it I will cut the sweeteners in the casserole and the topping in half.

I made this casserole as instructed and it was delicious. The only difference was I used walnuts ..that's all I had

Always a hit at potlucks and family gatherings!

I followed the recipe except used pecans instead of pistachios. Made it for Easter lunch. Family loved it. Sweet enough but not overly sweet like most sweet potato casseroles

Made this for Thanksgiving, put it in a 2 qt. baking dish, the dish was scrapped clean. Someone must have enjoyed it.

I used pecan pieces, not pistachios, lemon juice + milk instead of buttermilk, and only about 80% of the egg etc. mixture, as I thought it would be a bit soupy otherwise. Worked out great - rave reviews!

My family loved it! I liked that it wasn't real sweet. I will be making this again

I made this for Thanksgiving and it was a hit. Not too sweet, but allows the wonderful flavor of the sweet potatoes to shine.

This was very good and i will add to my regular Thanksgiving menu with a couple tweaks. I added almost double the maple syrup and found that next time I will add just a bit of brown sugar as well (it was just not quite sweet enough but still VERY edible) also I will use pecans next time. I did use the pistachios this time and again it was very edible but i think the sweeter pecan is preferred over the salty pistachio in this recipe. Great recipe though, as always i love your recipes, thanks for sharing.

Fortunately, I had all the ingredients except the Garnet Yams and the pistachios in my kitchen at Thanksgiving. I decided to substitute pecans for the pistachios, and this dish came out perfect. Although Covid19 kept us at home, my husband and I enjoyed cooking a small turkey, dressing, home-cooked cranberry sauce, green beans, and this delicious Sweet Potato Casserole! Thank you for sharing, Chef John!

I used mixed salted nuts in the topping and it was good so I will use them next time I make it. My husband like it too.

I made this for Thanksgiving and Everyone loved it. I didn't use buttermilk but I'd like to use it next time. The dish was a little too sweet for me and buttermilk may add that tang I love. Love the pistachio topping! Highly recommend this dish!

Mmmmmmmm....husband made it and couldn’t stop eating it. Sweet and savory deliciousness.

I made it just like the directions say. So good! Was a hit at Thanksgiving.

I made it for Thanksgiving and it was a real treat. I had to substitute pecans for pistachios, but everyone liked it. I will be making it again.

This is another excellent chef John recipe. I made it to share at Thanksgiving and would not change a thing. Not too sweet and seasoned just right.

Made this for Thanksgiving dinner party at a friend's house and it was a big hit, some guests said that they normally didn't like sweet potatoes but loved this dish! No leftovers! I wonder if pecans on top would be as good and perhaps less expensive

Stuck to the recipe and this turn out great. A welcomed change to Thanksgiving dinner.

It was very good, and not too sweet. Four instead of five because the family simply is not that enamored of sweet potatoes. I would probably use a touch more maple syrup, as our sweet potatoes were more on the starchy than the sweet side and needed some help. Really liked the pistachio topping!

no changes just added my measurements,I never cook being precise,i go with taste.It tastes wonderfull,,a KEEPER.

I made this and it was a huge hit. I made two small changes: 1) I used half the white sugar 2) added marshmallows on top and cooked on 350 until they started to melt then turned oven to Broiler setting til they got dark brown and crispy. It was amazing! I also made ahead the day before and put in fridge over night. We chopped our pecans very fine for the crumble topping and the flavor with crispy marshmallow topping was delish. It was all gone.

I made this recipe last year and it was a major hit. Less sweet than most traditional recipes, this one is a more "adult" tasting sweet potato dish. The pistachio topping adds an unexpected flavor, really different from the inundated flavors of pecans and walnuts which are so prevalent this time of year. I am making this one again this year. No changes.

we love sweet potatoes this was great . No changes required. I forgot to get the pistachios so had to use walnuts but next time for sure will use pistachios next

I used pecans instead of pistachios, one egg as I had less sweet potatoes available. Everyone loved it at Thanksgiving and has been requested already for next year!

Everyone LOVED this! I used purple sweet potatoes, which happily don't lose their color when cooked. It made for a really eye-popping dish, especially when cooked in a clear glass pan. We used a combination of walnuts & hazelnuts for the topping due to allergy issues, and it was fantastic.

This was the perfect sweet potato casserole recipe for people who prefer a side dish instead of a dessert. Loved the flavors

Excellent!!! A favorite from now on!

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