Many of us associate sweet potato casseroles, souffles, and puddings with Thanksgiving and marshmallows. There’s nothing wrong with that, but this creative recipe is a delicious opportunity to switch things up. It can be a go-to side dish throughout sweet potato season, too tasty to serve only once a year. It’s far less sweet than many traditional casseroles, yet plenty flavorful thanks to fruity peach preserves, zippy fresh lemon, and a splash of bourbon. It’s topped with a buttery pecan crumble instead of sugary marshmallows.
Sweet Potato Casserole with Pecan Crumble
By Sheri Castle, Southern Food Writer and Recipe Developer
Makes 8 servings (this recipe is easily doubled to fill a 9-by-13-inch baking dish).
Topping Ingredients
1/3 cup packed dark brown sugar- 1/3 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 3 tablespoons butter, melted
- 3/4 cup pecan halves or pieces
Filling Ingredients
- 3 pounds sweet potatoes, uniform size
- 1/3 cup packed dark brown sugar
- 4 tablespoons butter, softened, plus extra for the pan
- 1/3 cup peach preserves
- 1/4 cup half-and-half
- 1 large egg
- Finely grated zest and juice of 1 lemon
- 1 tablespoon bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice blend
- 1 teaspoon kosher salt
Directions
For the topping: Place the brown sugar, flour, and spice in a small bowl and stir to combine. Drizzle with the melted butter and mix well. The mixture will look like wet sand. Add the pecans and toss to combine. Set aside until ready to use.
For the filling: Heat the oven to 375° F. Pierce each potato in several spots with the tip of a knife or fork tines and wrap individually in foil. Place the potatoes on a sheet pan and bake until soft when gently squeezed, 1 to 1 1/2 hours. Unwrap the potatoes and set aside until cool enough to handle. Peel the potatoes and place the flesh in a large bowl.
Reduce the oven temperature to 350° F. Generously butter a shallow 1 1/2- to 2-quart baking dish.
Beat the sweet potatoes until smooth, using a stand or hand mixer set to medium speed. Add the brown sugar and butter and beat until smooth. Add the peach preserves, half-and-half, egg, lemon zest and juice, bourbon, vanilla, spice, and salt, and beat until well mixed. Transfer into the prepared baking dish and smooth the top. Evenly scatter the topping over the sweet potato mixture.
Bake until just set in the center, about 30 minutes. Let stand at least 15 minutes before serving.
