Add the softened butter and use a pastry cutter to cut the butter in until you reach a sandy texture. Whisk together the flour, brown sugar, and Tony Chachere’s Original Creole Seasoning. Prepare the pecan streusel topping in a medium mixing bowl.Transfer the sweet potato mixture to the greased casserole dish.Once the butter has fully melted, mix in the eggs (be sure to mix long enough that there are no remaining streaks from the egg whites). Stir until the sweet potato filling is fully mixed. Add in the half and half, brown sugar, pure vanilla extract, and Tony Chachere’s Original Creole Seasoning.Add the butter to the mashed sweet potatoes, and stir until it’s fully melted.Drain the sweet cubes and transfer them to a large mixing bowl.Once boiling, add the peeled sweet potato cubes and cook until fork tender (about 15 minutes). Grease a 13 x 9 casserole dish and set it to the side. Making this Southern sweet potato casserole for Thanksgiving? Be sure to check out these popular Thanksgiving recipes to serve it with! If you like this recipe, be sure to check out our entire side dish recipe section! Some reader favorites are: I’d love to hear what you thought of this recipe in the comments or on Instagram! here to pin this recipe for later! Side Dish Recipes Just be sure to keep an eye on it so that the marshmallows don’t burn. If you want a dish with no nuts, you can omit the crumble topping and use mini marshmallows instead. I love serving this simple side dish with a pecan topping (walnuts work great, too!). It’s important to make sure the sweet potatoes have cooled enough before you mix in the eggs, otherwise they’ll just scramble in the bowl. Eggs add structure to the dish so that it’s more than just a sweet potato mash. Yes, sweet potato casseroles are best with eggs. Should I Put Eggs In My Sweet Potato Casserole?
#Sweet potato casserole recipe full
See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc. Spread the sweet potato filling out in a greased 13 x 9 baking dish, then sprinkle the streusel over top.īake uncovered in a preheated oven until the top is golden brown and the center is set. Mix in the chopped pecans to make a pecan streusel topping. Use a pastry cutter to cut in the butter. Whisk together the all-purpose flour, brown sugar, and Tony Chachere’s Original Creole Seasoning. Be sure to mix the eggs in until there are no remaining streaks of egg whites. Stir until the butter is totally melted, then mix in the eggs. (See the recipe card below for the full printable recipe.)Īdd in the butter, half and half, brown sugar, vanilla extract, and Tony Chachere’s Original Creole Seasoning. If you like a really smooth sweet potato filling, you can use a hand mixer to get a uniform texture. Mash the sweet potatoes in a large mixing bowl using a potato masher. Start by boiling the peeled sweet potato chunks until they’re fork tender. It really makes the finished dish look so much prettier, and it’s a nice touch when you’re cooking for a special holiday. I like to cut the pecans in half instead of just roughly chopping them. They’re easier to peel and much easier to cut into the 2 inch pieces.įor the streusel topping, you’ll need all-purpose flour, brown sugar, Tony Chachere’s Original Creole Seasoning, unsalted butter, and pecans. I recommend small to medium sweet potatoes.
It took a bit longer in my oven to crisp - up more like 40 mins, but my oven runs a bit cool.For the sweet potato souffle filling, you’ll need sweet potatoes, half and half (you can also substitute milk or cream), brown sugar, unsalted butter, vanilla extract, Tony Chachere’s Original Creole Seasoning, and eggs. Since I was bringing the dish to a potluck, I baked it in the stoneware insert for my crockpot, and then when I arrived I let it keep warm in the crockpot until we were ready. I didn't feel like taking out the food processor, so I used my trusty hand-crank nut chopper (seriously, they're the best for baking with nuts) and then mixed the crust by hand. The recipe didn't specify if the brown sugar should be packed, so I went with my gut and made those packed 1/4 cups in both places.įor the actual technique, again, I nearly followed the recipe as written (and thank you for writing it in a style that didn't assume all the prep would be done by a sous chef!). I did go slightly heavier on the vegan butter (but only by maybe an extra tsp overall) and let the spices and salt all be on the 'heaping' side, and I used almond milk as my non-dairy milk of choice. The only substitution I made was using gluten-free flour (King Arthur's all-purpose) for the crust. Ingredients-wise, I didn't need to change much. I've rarely received such utterly glowing compliments for a dish! I'm so pleased with this recipe! I went looking for something that could work with a pile of food restrictions while still feeling decadent for the holidays.
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