Sweet Potato Casserole with Cayenne and Pecan Crust

Around Thanksgiving, many people say they enjoy the sides more than the turkey, sweet potato casserole often being the most popular. A good sweet potato casserole deliciously toes the line between sweet and savory; it’s not quite a dessert, but it comes close.

How to Make Sweet Potato Casserole


To make sweet potato casserole, boil sweet potatoes, then mash them with egg, sugar, butter, milk, and baking spices. Some people prefer a smooth casserole, while others like to have little chunks of sweet potato.

Next comes the topping, and this is where people offer some different interpretations. Sweet potato casserole toppings often include some kind of nut, such as pecan, although other people like to put little marshmallows on top.

Whatever kind of additional toppings you choose to adorn your sweet potato casserole with, a streusel, a crumbly mix of softened butter, sugar and flour, is pretty standard. Once the topping is made, spread the mashed sweet potatoes into a baking dish, spread the topping over it and bake until golden brown.

What’s the Difference Between Sweet Potato Casserole and Sweet Potato Soufflé?


Sweet Potato Casserole Ingredients - Sweet Potato Casserole with Cayenne and Pecan Crust Recipe

While both dishes use sweet potato and have the same general flavor profile of butter, cinnamon and vanilla, there are some key differences between sweet potato casserole and soufflé.

The biggest difference between the two dishes is texture. In a casserole, the sweet potatoes are chunkier and heavier. They’re often mashed by hand with whole eggs, which helps them rise just a little as they bake. With a soufflé, the potatoes are beaten in a mixer with egg whites and sometimes another leavening agent like baking power. As a result, the potatoes in the soufflé rise much more while baking, making a lighter and fluffier dish.

Finally, while sweet potato casserole is usually topped with nuts or marshmallows, soufflé doesn’t have a topping. Overall, sweet potato casserole is a little more rustic, heartier and easier to prepare, while soufflé is lighter and more elegant, but a bit trickier to make.

About This Sweet Potato Casserole


This chunky mashed sweet potato casserole has all the traditional flavors like vanilla and cinnamon, but it also has some modern tweaks, like a little cayenne and chili powder, which add subtle hints of spice and smoke. There’s also some lemon juice to help balance out the sweetness of the potatoes and maple syrup.

The topping is a traditional mix of butter, brown sugar, and flour with chopped pecans mixed in. It all bakes up into a delicious casserole with a hearty, sweet-savory filling, and a crispy, nutty, golden-brown crust. It’s a great side dish for the holidays or any time of year.

Sweet Potato Casserole - Sweet Potato Casserole with Cayenne and Pecan Crust Recipe

Sweet Potato Casserole with Cayenne and Pecan Crust

2022 Jared Kent / Table Matters
Kicked up with cayenne, this savory sweet potato casserole is the perfect holiday side.
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Recipes
Servings 4 -6 servings

Ingredients
  

  • For the filling:
  • 2 large sweet potatoes peeled and diced into large chunks
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg optional
  • ¼ teaspoon cayenne pepper optional
  • ½ teaspoon chili powder optional
  • 2 teaspoons vanilla extract
  • 1 egg
  • ½ cup dairy almond, oat or coconut milk
  • 2 ½ tablespoons maple syrup
  • zest and juice of 1 lemon
  • 2 tablespoons butter softened
  • For the topping:
  • 4 tablespoons butter softened
  • ½ cup flour
  • ½ cup pecans roughly chopped
  • ¼ cup brown sugar
  • a pinch of salt

Directions
 

  • Preheat the oven to 350⁰F (176⁰C). Place the sweet potatoes into a pot covered with cold, salted water. Bring the pot to a boil and boil potatoes for 15-20 minutes or until soft enough to mash. As the potatoes are cooking, begin to work on the topping.
  • Mix together all ingredients for the topping in a medium-sized bowl. Using your fingers, press everything together until you get pea-sized crumbles. Set aside until the filling is ready.
  • Drain the potatoes into a colander and rinse under cold water for 1 minute. Transfer to a large bowl.
  • Add all the remaining ingredients into the bowl with the potatoes and mash with a potato masher until thoroughly mashed. If there are small chunks of potato still, that’s okay. If you prefer a smoother mixture, you can use a hand mixer.
  • Grease an 8-inch (20-cm) pie pan with cooking spray or butter. Using a rubber spatula, transfer the sweet potato mixture into the greased pie pan and spread into a smooth, even layer.
  • Spread the topping in a single, even layer across the top of the sweet potato filling and bake for 25-30 minutes or until the topping is golden brown. Remove from the oven and serve while hot.

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