Sweet potato casserole is a classic recipe when it comes to Thanksgiving. With chunks of big sweet potato, a pecan streusel topping, and a quick caramel sauce, it’s a combination of both sweet and savory. Even for those who don’t love the traditional casserole, this will be a winner!
5lbsweet potatoespeeled and cut into ½-inch pieces
3 ½tbspall-purpose flour
⅓cuplight brown sugar
For the pecan streusel
1 ½cupschopped toasted pecans
¼cuplight brown sugar
4tbspunsalted buttercut into ½-inch cubes
Place the peeled and chopped potatoes in a large stock pot, and fill with cold water and 1 tbsp salt, covering the potatoes by 1 inch. Bring the water to a boil over medium heat, reduce it to a simmer, and cover. Cook the potatoes until they are tender but not mushy. You want a slight texture since they will cook in the oven, 15-20 minutes.
Preheat oven to 350°F.
Once the potatoes are cooked, drain them and place in a greased 9x13 baking dish. Sprinkle the potatoes with brown sugar, flour, and salt. Pour over the maple syrup and heavy cream.
In a small bowl, combine the chopped pecans, brown sugar, flour, salt, cinnamon, and nutmeg. Mix to combine. Work the pieces of the butter into the dry mixture until it resembles coarse sand. Sprinkle the streusel over the prepared potatoes.
Bake in the preheated oven until the liquid is bubbling throughout the center and the streusel is browned, 55-60 minutes.
When cooking the sweet potatoes, start with cold water in the stockpot. This will ensure that the sweet potatoes cook evenly. If you start with hot water, even heating does not occur.
Since the sweet potatoes will be cooked in the oven once they’re added to the baking dish, you do not need to cook them as long as you would for mashed potatoes. When a knife meets only slight resistance when inserted in the middle of the sweet potato, the sweet potatoes are ready to be removed from the heat and drained.
While you do not need to be particular when adding the flour mixture, maple syrup, and heavy cream, do make sure to be somewhat even with the distribution. While the casserole is baking, the glaze will form and move around the bottom of the baking dish, but it’s always a good idea to start out with an even mixture.