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Sweet Potato Casserole Recipe Not Mashed

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Mashed Sweet Potato Casserole with Streusel Topping thanksgiving sweetpotat… Sweet potato
Mashed Sweet Potato Casserole with Streusel Topping thanksgiving sweetpotat… Sweet potato from www.pinterest.com

Description

Sweet potato casserole is a delicious and classic dish that is perfect for any occasion. This recipe is not your typical mashed sweet potato casserole, but rather a layered casserole that is sure to impress your guests. It is made with a sweet and buttery brown sugar and pecan topping that complements the creamy sweet potato filling perfectly.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

For the sweet potato filling, you will need:
  • 4 large sweet potatoes, peeled and thinly sliced
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
For the pecan topping, you will need:
  • 1 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup chopped pecans

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Spatula

Method

1. Preheat your oven to 375°F (190°C). 2. In a large mixing bowl, combine the sliced sweet potatoes, melted butter, granulated sugar, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix well to combine. 3. In a separate mixing bowl, combine the flour, brown sugar, melted butter, ground cinnamon, and salt. Mix well to combine. 4. Add the chopped pecans to the flour mixture and stir to combine. 5. Grease a 9x13 inch baking dish with butter or cooking spray. 6. Layer the sweet potato mixture in the bottom of the prepared baking dish. 7. Sprinkle the pecan topping over the sweet potato mixture, making sure to cover it evenly. 8. Bake the casserole for 45 minutes or until the sweet potatoes are tender and the topping is golden brown. 9. Let the casserole cool for a few minutes before serving.

Notes

This sweet potato casserole can be made ahead of time and refrigerated until ready to bake. Simply prepare the casserole as directed, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and let the casserole sit at room temperature for 30 minutes before baking.

Nutrition Info

This recipe yields approximately 12 servings. Each serving contains:
  • Calories: 455
  • Total Fat: 25g
  • Saturated Fat: 12g
  • Cholesterol: 51mg
  • Sodium: 189mg
  • Total Carbohydrates: 56g
  • Dietary Fiber: 4g
  • Sugars: 35g
  • Protein: 4g

Recipe Tips

  • For a vegan version of this recipe, use vegan butter and substitute the heavy cream for a plant-based alternative such as coconut cream or almond milk.
  • You can also add marshmallows to the top of the casserole during the last few minutes of baking for an extra sweet and gooey topping.
  • If you prefer a smoother sweet potato filling, you can blend it in a food processor or use a handheld blender before layering it in the baking dish.
  • This sweet potato casserole is a great side dish for Thanksgiving, Christmas, or any other holiday gathering. It can also be served as a dessert with a dollop of whipped cream on top.

Enjoy this delicious and easy sweet potato casserole recipe not mashed with family and friends!


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