PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

87% would make again

Sweet And Savory Sweet Potato Casserole

by Scott Loitsch

Ingredients

for 12 servings

Sweet Potato Base

  • 6 lb sweet potato (2.7 g), peeled and chopped
  • 2 tablespoons kosher salt, divided
  • ½ cup unsalted butter (115 g), 1 stick, room temperature
  • 1 cup milk (120 mL)
  • 3 large eggs
  • 6 raw sweet potatoes, 2-inch (5-cm) square slices

Sweet Base

  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Savory Base

  • 2 tablespoons green onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon black pepper

Sweet Topping

  • 3 tablespoons unsalted butter
  • ¼ cup brown sugar (55 g)
  • 3 tablespoons all-purpose flour
  • ½ cup crushed pecans (60 g)
  • 20 large marshmallows, halved crosswise

Savory Topping

  • 1 cup bread crumbs (115 g)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup bacon bits (55 g)
  • 1 tablespoon olive oil
  • green onion, sliced, for garnish

Nutrition Info

Shop ingredients with
    Calories 531
    Fat 15g
    Carbs 89g
    Fiber 10g
    Sugar 29g
    Protein 11g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375˚F (190˚C).
  2. Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
  3. Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
  4. Transfer half of the sweet potatoes to another large bowl.
  5. Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
  6. Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
  7. Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
  8. Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
  9. Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
  10. Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
  11. Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
  12. Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
  13. Remove the casserole from the oven and sprinkle the savory side with green onions.
  14. Serve warm.
  15. Enjoy!