7 Secrets To The Perfect Sweet Potato Casserole
Discover the professional chef secrets to creating the ultimate sweet potato casserole with perfect texture and balanced flavor. This incredible recipe features a smooth, silky filling and crunchy pecan topping that will become your new holiday tradition.
Equipment
- 9x9 Baking Dish
- Large Pot
- Mixing bowls
- Potato masher
Ingredients
Sweet Potato Filling
- 4 large sweet potatoes peeled and cubed
- 1/3 cup unsalted butter softened
- 1/3 cup pure maple syrup
- 1 tsp vanilla bean paste or extract
- 1 tsp sea salt fine
Pecan Crust Topping
- 1 cup pecans chopped
- 1/3 cup pure maple syrup
- 1/3 cup unsalted butter melted
- 1/4 cup all-purpose flour or GF flour
- 1/4 tsp cinnamon ground
Instructions
- Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil.
- Peel sweet potatoes and cut into 1-inch cubes. Boil for 10-15 minutes until fork-tender.
- While potatoes boil, combine all topping ingredients in a bowl until well mixed.
- Drain potatoes well and transfer to mixing bowl. Add butter, maple syrup, vanilla, and salt.
- Mash or mix until smooth and creamy. Avoid overmixing to prevent gluey texture.
- Spread mixture into greased baking dish. Sprinkle pecan topping evenly over surface.
- Bake for 25-30 minutes until filling is bubbly and topping is golden brown.
Notes
Secret tips: Use room temperature ingredients for better mixing. Don't overboil potatoes to avoid watery filling. Let casserole rest 10 minutes before serving for perfect slicing. Make ahead by preparing and refrigerating before baking.