Chef John's Sweet Potato Casserole

16 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h
Chef John
Recipe by  Chef John

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 -2 1/2 quart dish

Directions

  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.

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Reviews (16)

Rate This Recipe
neesie
7

neesie

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 was the preparation of the potatoes: Bake those bad boys for 1.25 hours on a baking sheet at 325 degrees. Then follow the recipe exactly...perfection. I did use pecans instead of pistachios but to each his own on that.

makiki
6

makiki

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 substitute" and you'll easily find that simple recipe). I used dark brown sugar instead of light brown, and whole wheat flour. I used a casserole dish with an 8" radius (smaller than the baking dish shown in the video) and I needed only about half the pistachio-nut mixture to cover the top, so I'm freezing the other half to use when I make the dish the next time. And one final word, perhaps mainly for novice cooks like me: The raw sweet potatoes were HARD to cut! Don't cut them the long ways first, as shown in the video -- my knife got stuck when I did that. Better to cut the short way through first so you can get some leverage with the knife. They were so hard to cut that I actually nicked my fingers twice -- so use caution when cutting them. But anyway the dish got raves from folks at our Thanksgiving table.

clubby981
3

clubby981

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 tasting. I will save this for sure.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 14 g
  • 21%
  • Carbs
  • 55.9 g
  • 18%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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