Chef John's Sweet Potato Casserole
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
60
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Salt1 cup
Butter (melted)2 large
Egg1 cup
Maple Syrup1 cup
Buttermilk1 cup
Milk1 tsp
Vanilla Extract1 pinch
Ground Allspice1 pinch
Cayenne Pepper1 cup
Light Brown Sugar1 cup
All-Purpose FlourDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 2 1/2-quart baking dish with butter
3
Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt
4
Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes
5
Drain well
6
Return to the pot and mash 2 tablespoons butter into sweet potatoes
7
Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth
8
Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated
9
Transfer sweet potatoes into prepared baking dish
10
Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed
11
Crumble topping evenly over top of sweet potatoes
12
Use the back of a fork to gently press pistachio mixture down onto sweet potatoes
13
Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes
14
If desired, place under oven's broiler for 5 minutes to give topping a little more brown color
15
Let rest to cool slightly before serving, about 10 minutes