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Southern Sweet Potato Casserole

Southern Sweet Potato Casserole

A classic recipe for sweet potato casserole.  A southern staple to serve for Thanksgiving.   Roasted sweet potatoes turned into a dish with a brown sugar bourbon struesel topping.

Southern Sweet Potato Casserole

A classic recipe for sweet potato casserole. A southern staple to serve for Thanksgiving. Roasted sweet potatoes turned into a dish with a brown sugar bourbon struesel topping.
Prep Time 20 minutes
Total Time 2 hours 15 minutes
Servings 8 -10 servings

Ingredients

Sweet potatoes:

  • 6 pounds medium Garnet sweet potatoes

Streusel topping:

  • 3/4 cup packed dark brown sugar
  • 3/4 cup all-purpose flour
  • 1/3 cup old fashioned oats
  • 1 teaspoon kosher salt
  • 7 tablespoons cold unsalted butter , cut into 14 pieces
  • 1 cup pecan halves , finely chopped

To assemble:

  • 1/4 cup plus 2 tablespoons bourbon
  • 6 tablespoons unsalted butter (3/4 stick), plus more for buttering the dish
  • 2 teaspoons finely grated orange zest (from 1 medium orange)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 1/4 cup whole milk

Instructions

The sweet potatoes

  • Heat the oven to 375°F. Arrange sweet potatoes on a foil-lined baking sheet in the center of the oven rack and roast until very soft to the touch, about 45 minutes to 1 hour. Prepare streusel topping.

The Streusel Topping

  • Spread the pecans on a baking sheet and bake for 5 minutes at 350 degrees F, until lightly toasted. Transfer the pecans to a work surface and coarsely chop them.
  • In a medium bowl combine sugar, flour, and salt and whisk until incorporated. Add the butter. Using a pastry blender or your fingers, cut butter into the mixture until the mixture is in pea-size pieces or smaller. Combine with pecans and old fashioned oats and toss with your fingers to mix.
  • Form small clumps of the mixture with your fingers. Cover and place in the refrigerator until ready to use.

Assemble

  • Remove sweet potatoes from oven when done baking and allow to sit until cooled, about 20 minutes.
  • Butter coat a 13-by-9-inch baking dish with butter and up the sides of the dish and set it aside.
  • Combine bourbon, zest of an orange, nutmeg, measured butter, salt and cinnamon in a small saucepan over medium heat and cook. Stir occasionally until the butter has melted and the mixture has started to bubble, about 5 minutes; set aside.
  • Cut sweet potatoes in half lengthwise when cooled. Scrape the flesh out with a spoon and transfer it to a large bowl; discard the skins. Using a potato masher, mash the flesh until it’s almost smooth but some chunks remain. Combine bourbon saucepan mixture with milk and stir until evenly combined. Pour mixture into prepared baking dish.
  • Evenly top the dish with streusel topping over the sweet potatoes. Return to bake until the streusel top is golden brown, about 20 minutes. Place the dish on a wire rack and let it sit 10 minutes before serving.

Notes

This dish can be refrigerated up to a few days in an air tight container.

 

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recipe adapted from Chow image credit from Lucy Shaeffer FoodandWine

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