Sweet Potato Casserole Recipe Alton Brown

July 12, 2023 Post a Comment

Description

Sweet potato casserole is a classic side dish for Thanksgiving or Christmas dinner. This recipe from Alton Brown takes the traditional recipe up a notch with a crunchy pecan topping and a hint of spice.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

For the sweet potatoes:

4 large sweet potatoes, peeled and cubed
1/2 cup heavy cream
1/4 cup maple syrup
1/4 cup brown sugar
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

For the topping:

1 cup pecans, chopped
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, melted

Equipment

Large pot
9x13 inch baking dish
Mixing bowls
Measuring cups and spoons
Whisk
Spatula

Method

1. Preheat the oven to 350°F (175°C). 2. In a large pot, cover the sweet potatoes with water and bring to a boil. Lower the heat and simmer for 15-20 minutes or until the sweet potatoes are fork-tender. 3. Drain the sweet potatoes and transfer them to a mixing bowl. 4. Add the heavy cream, maple syrup, brown sugar, melted butter, cinnamon, nutmeg, and salt. Mash the sweet potatoes until smooth and combined. 5. Pour the sweet potato mixture into a 9x13 inch baking dish. 6. In a separate mixing bowl, combine the chopped pecans, flour, brown sugar, and melted butter. Mix until crumbly. 7. Sprinkle the pecan topping over the sweet potato mixture. 8. Bake for 25-30 minutes or until the topping is golden brown and the sweet potato mixture is heated through. 9. Let the casserole cool for 5-10 minutes before serving.

Notes

This recipe can be made ahead of time and stored in the refrigerator until ready to bake. You may need to add a few extra minutes to the bake time if the casserole is cold when you put it in the oven.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:

Calories: 421
Fat: 23g
Saturated Fat: 11g
Cholesterol: 47mg
Sodium: 306mg
Carbohydrates: 52g
Fiber: 5g
Sugar: 30g
Protein: 4g

Recipe Tips

For a lighter version of this recipe, you can substitute the heavy cream for milk and use less butter in the sweet potato mixture. You can also use a sugar substitute in place of the brown sugar in both the sweet potato mixture and the pecan topping.