Chef John’s Sweet Potato Casserole
Chef John’s Sweet Potato Casserole blends creamy mashed sweet potatoes with warm spices and a buttery topping for the perfect holiday side. This classic dish delivers sweetness, comfort, and crunch in every bite — a perfect complement to any festive meal.
Ingredients
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup milk or cream
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
For the Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup melted butter
- ½ cup chopped pecans or walnuts
Optional:
- mini marshmallows for garnish
Instructions
- Cook Potatoes: Boil or roast sweet potatoes until tender, about 20 minutes. Drain and cool slightly.
- Mash and Mix: Mash potatoes in a large bowl. Add butter, sugars, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
- Prepare Topping: Combine flour, brown sugar, melted butter, and pecans in a separate bowl. Stir until crumbly.
- Assemble: Spread sweet potato mixture evenly into a greased baking dish. Sprinkle topping evenly over the surface.
- Bake: Bake at 350°F (175°C) for 30–35 minutes until golden and bubbly.
- Optional Finish: In the last 5 minutes, top with mini marshmallows and bake until lightly toasted.
- Serve: Allow to cool slightly before serving warm.
Notes
- Roasting the sweet potatoes intensifies their natural sweetness.
- For a lighter version, reduce butter and use low-fat milk.
- Add orange zest for a hint of brightness.
- Use maple syrup instead of sugar for deeper flavor.
- Best served warm, but leftovers taste great cold too.