Sweet Potato Casserole
There’s something undeniably comforting about sweet potatoes — naturally sweet, rich, and perfectly creamy when roasted until they practically melt. This Sweet Potato Casserole leans into all that goodness, blending soft, caramelized roasted potatoes with warm spices, brown sugar, and really good vanilla for a filling that’s cozy and nostalgic. Topped with a crunchy pecan crumble that bakes to golden perfection, it’s the kind of dish that feels right at home on a holiday table but is simple enough to make anytime you’re craving something warm and soul-soothing. Let’s get cookin’!
SWEET POTATO FILLING
4 large sweet potatoes
½ cup (113g) unsalted butter, melted
1 cup (200g) brown sugar
½ tsp salt
½ tsp ground cinnamon
1 tsp good vanilla extract or vanilla bean paste
¼ tsp ground or freshly grated nutmeg
1 tsp ground ginger
CRUNCHY BROWN BUTTER PECAN-CORNMEAL TOPPING
6 tbsp (85g) unsalted butter, browned
⅓ cup (67g) brown sugar
¼ cup cornmeal (40g), fine or medium grind; medium gives more crunch
¼ cup (30g) all-purpose flour, can also use almond flour
1 tbp good vanilla extract or vanilla bean paste
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp cardamom
1 ¼ cups pecan halves, lightly toasted
Instructions
Making the Sweet Potato Filling
Preheat oven to 425°F.
Roast the sweet potatoes: Place whole sweet potatoes on a baking sheet and roast for 1 hour to 1 hour 15 minutes, or until very soft and golden where they touch the pan.
Let the potatoes cool slightly, then peel and place the flesh into a large mixing bowl.
Add the remaining filling ingredients to the bowl.
Mash/whip everything together until smooth and well combined.
Reduce oven temperature to 350°F.
Grease a 9×13-inch baking dish.
Spread the sweet potato filling evenly in the dish and go on to make the crunchy topping.
Make the Crunchy Topping
Brown the butter: Heat until it foams and turns golden and nutty.
In a bowl, mix brown sugar, cornmeal, flour, cinnamon, cardamom, and salt.
Pour in the browned butter and add vanilla. Stir until sandy/clumpy.
Fold in the toasted pecans.
Sprinkle heavily over your sweet potato base.
Bake at 350°F (175°C) for 25–30 minutes until golden, crisp, and fragrant. Enjoy!
