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Loaded Sweet Potato Casserole

16 INGREDIENTS • 14 STEPS • 1HR 30MINS

Loaded Sweet Potato Casserole

Recipe

4.0

1 rating
The filling of this casserole is rich and decadent enough to be a dessert, so the surprising bite of the orange and sage gave it the perfect balance of sweet and savory.
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The filling of this casserole is rich and decadent enough to be a dessert, so the surprising bite of the orange and sage gave it the perfect balance of sweet and savory.
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com

1HR 30MINS

Total Time

$1.48

Cost Per Serving

Ingredients

Servings
8
us / metric
Sweet Potato
5
Sweet Potatoes
Olive Oil
as needed
Olive Oil
Brown Sugar
110 g
Brown Sugar
Heavy Cream
4 Tbsp
Heavy Cream
Butter
2 Tbsp
Butter, softened
Pumpkin Pie Spice
1/2 tsp
Pumpkin Pie Spice
All-Purpose Flour
125 g
All-Purpose Flour
Kosher Salt
2 pinches
Kosher Salt
Marshmallow
240 mL
Marshmallows
Egg
2
Eggs
Butter
75 mL
Cold Butter, diced
Pecans
100 g
Pecans, roughly chopped
Sage Leaves
6
Sage Leaves, chopped
Orange
2 tsp
Oranges, zested
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
421
Fat
23.4 g
Protein
5.8 g
Carbs
49.6 g
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Using a fork, poke holes in the Sweet Potatoes (5) 5-6 times. Rub with Olive Oil (as needed) and season with Salt (to taste) and Ground Black Pepper (to taste).
step 3
Place on a baking sheet and bake for 50 minutes to 1 hour, or until fork tender and the skin is dark. Allow to cool. This step can be done the night before!
step 3 Place on a baking sheet and bake for 50 minutes to 1 hour, or until fork tender and the skin is dark. Allow to cool. This step can be done the night before!
step 4
Once cool enough to handle, remove and discard the skin. Transfer the cooled potatoes to a large bowl.
step 4 Once cool enough to handle, remove and discard the skin. Transfer the cooled potatoes to a large bowl.
step 5
Add the All-Purpose Flour (60 g), Brown Sugar (4 Tbsp), Pumpkin Pie Spice (1/2 tsp), Butter (2 Tbsp), and Heavy Cream (4 Tbsp). Mix until combined.
step 6
Increase the oven temperature to broil.
step 7
Add the Marshmallows (240 mL) to a baking sheet and roast until charred, about 2 minutes. Keep an eye out, this happens fast!
step 7 Add the Marshmallows (240 mL) to a baking sheet and roast until charred, about 2 minutes. Keep an eye out, this happens fast!
step 8
Once marshmallows are crisp and charred, fold into the sweet potato mix. Add Kosher Salt (1 pinch) and taste for flavor. You do not want this to be super sweet, because we still have the topping!
step 9
In a small bowl, whisk the Eggs (2) and fold into the sweet potatoes. Transfer to an oven safe dish.
step 10
For the topping, combine the All-Purpose Flour (60 g), Brown Sugar (4 Tbsp), Pecans (100 g), Sage Leaves (6), Kosher Salt (1 pinch), and Oranges (2 tsp) in a bowl. Taste for flavor and adjust as needed.
step 10 For the topping, combine the All-Purpose Flour (60 g), Brown Sugar (4 Tbsp), Pecans (100 g), Sage Leaves (6), Kosher Salt (1 pinch), and Oranges (2 tsp) in a bowl. Taste for flavor and adjust as needed.
step 11
Using your hands, mix in the Butter (75 mL) to evenly distribute. Mix should be crumbly, but will stick if pressed together.
step 11 Using your hands, mix in the Butter (75 mL) to evenly distribute. Mix should be crumbly, but will stick if pressed together.
step 12
Sprinkle the topping evenly over sweet potatoes.
step 13
Reduce the oven to 400 degrees F (200 degrees C) and bake for 35 minutes, or until heated through.
step 14
Serve and enjoy!
step 14 Serve and enjoy!
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