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Sweet potato casserole in a baking dish

Sweet potato casserole

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 6 - 8

Use up sweet potatoes in this creamy side dish. Made with sweet potatoes, milk, eggs and spices, it's topped with a pecan crumble for extra texture

  • Vegetarian
Nutrition: Per serving (8)
NutrientUnit
kcal417
fat24g
saturates12g
carbs44g
sugars32g
fibre3g
protein5g
salt0.54g
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Ingredients

  • 500g sweet potatoes
  • 125g butter, plus extra for the dish
  • 125g light brown soft sugar
  • 150ml whole milk
  • 3 eggs
  • grating of nutmeg
  • ½ tsp ground cinnamon
  • 1 tsp vanilla bean paste

For the topping

  • 35g butter
  • 75g plain flour
  • 75g light brown soft sugar
  • 50g pecans, chopped

Method

  • STEP 1

    Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.

  • STEP 2

    Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.

  • STEP 3

    Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.

Goes well with

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