Chef John's Sweet Potato Casserole

Chef John's Sweet Potato Casserole

Chef John 21726

"Unlike many sweet potato casseroles, this one is not too sweet. It smells so amazing, with subtly sweet potatoes accentuated with maple syrup and a pistachio topping. It's a wonderful combination of taste and textures."


1 h servings 368 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
  2. Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
  3. Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
  4. Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
  5. Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.


  • Cook's Note:
  • The sweet potatoes I used may be called yams at the store, but the fact is that all "yams" sold in American supermarkets are really varieties of sweet potatoes. My recommendation is for using Garnet yams if you can find them. If you can't, literally any other variety will do.
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  1. 31 Ratings


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 ...

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 substitut...

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 ...

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 ...

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 excep...

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 r...

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 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 whol...