Sweet Potato Casserole

Ingredients

• 3 large Sweet potatoes (peeled, rinsed and roasted whole)
• 0.5 cup Unsalted butter (melted)
• 1 cup White granulated sugar
• 1 cup Brown sugar
• 1 lemon Lemon zest (zested (about 1 tsp))
• 1 pinch Salt
• 1 pinch Ground cinnamon
• 1 pinch Ground nutmeg
• 0.25 tsp Butter extract
• 1 tsp Vanilla extract
• 0.25 cup All‑purpose flour
• 2 large Eggs (beaten)
• 1 cup Pecans, crushed
• 0.5 cup Brown sugar (for topping)
• 0.25 cup Unsalted butter (for topping) (melted)
• 0.25 cup All‑purpose flour (for topping)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the potatoes.

   Time: PT10M

   Temperature: 400°F

2. Clean Sweet Potatoes

   Rinse the sweet potatoes under cold water, then scrub with paper towels to remove all dirt.

   Time: PT5M

3. Puncture and Roast

   Poke each potato several times with a knife, place them on an aluminum‑foil‑lined baking sheet, and roast for 1 hour to 1 hour 15 minutes, until a fork slides in easily.

   Time: PT1H15M

   Temperature: 400°F

4. Cool Slightly

   Remove the potatoes from the oven and let them sit for 5‑10 minutes until they are cool enough to handle.

   Time: PT10M

5. Scoop Flesh

   Slice each potato lengthwise, let steam escape, and scoop the flesh into a large mixing bowl.

   Time: PT5M

6. Mash Sweet Potatoes

   Using a rubber spatula or spoon, mash the potatoes roughly, then finish with a hand mixer for a smooth base.

   Time: PT5M

7. Add Butter and Sugars

   Stir in the melted butter, 1 cup white sugar, and 1 cup brown sugar until fully incorporated.

   Time: PT3M

8. Season

   Fold in lemon zest, a pinch of salt, a pinch of ground cinnamon, a pinch of nutmeg, 1/4 tsp butter extract, and 1 tsp vanilla extract.

   Time: PT4M

9. Thicken with Flour

   Add 1/4 cup all‑purpose flour and mix until just combined.

   Time: PT2M

10. Incorporate Eggs

    Beat the two eggs lightly, then fold them into the sweet potato mixture until smooth.

    Time: PT2M

11. Transfer to Baking Dish

    Spread the mixture evenly in a 9x13‑inch casserole dish.

    Time: PT2M

12. Prepare Pecan Topping

    In a separate bowl combine 1 cup crushed pecans, 1/4 cup melted butter, 1/2 cup brown sugar, and 1/4 cup flour. Mix until a crumbly topping forms.

    Time: PT5M

13. Add Topping

    Evenly sprinkle the pecan crumble over the sweet potato layer.

    Time: PT1M

14. Final Bake

    Place the casserole (on the foil‑lined sheet) back in the 400°F oven and bake for 20‑25 minutes, until the topping is set and golden brown.

    Time: PT22M

    Temperature: 400°F

15. Cool and Serve

    Remove from oven and let the casserole rest for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sweet potatoes: butternut squash
• Instead of Unsalted butter: margarine
• Instead of Lemon zest: orange zest
• Instead of All‑purpose flour: gluten‑free flour blend
• Instead of Eggs: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Pecans, crushed: walnuts, almonds
• Instead of Unsalted butter (for topping): margarine
• Instead of All‑purpose flour (for topping): gluten‑free flour blend

Equipment Needed

• Oven
• Baking sheet
• Aluminum foil
• Mixing bowls (2 sizes)
• Rubber spatula
• Hand mixer
• Knife
• Measuring cups and spoons
• Microplane or fine grater
• 9x13‑inch casserole dish
• Spoon
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Roasting sweet potatoes until fork‑tender (step 3)
• Cooling potatoes before handling to avoid burns (step 4)
• Mixing until the batter is smooth and no dry flour pockets remain (step 10)
• Ensuring the pecan topping is evenly distributed (step 13)
• Baking until the topping is golden and set (step 14)

Chef Tips from the Video

• Roasting the potatoes brings out caramelized sugars that boiling can’t achieve.
• A pinch of lemon zest cuts through the sweetness and adds brightness.
• Butter extract adds a subtle buttery depth without extra fat.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat at 350°F until hot.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Roast the sweet potatoes a day ahead; store the mashed base in the fridge.
• Prepare the pecan topping up to 24 hours in advance and keep refrigerated.
• Assemble the casserole, cover, and refrigerate; bake just before serving.