Sweet and Savory Sweet Potato Casserole
🍠🍽️ A fun and EASY twist on classic sweet potato casserole with a crispy potato chip topping for a SALTY-SWEET flavor everyone will love! Perfect for Thanksgiving and Christmas!
Servings: 12
Calories: 320cal
Ingredients
Filling
- 4 pounds raw sweet potatoes peeled, diced into 1-inch chunks, boiled, and drained
- 2 large eggs
- ¼ cup unsalted butter softened
- ½ cup milk
- ½ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt or to taste
- ¼ teaspoon ground nutmeg optional
- ¼ teaspoon cinnamon optional
Topping
- 5 tablespoons unsalted butter melted
- ⅔ cup light brown sugar packed
- ½ cup all-purpose flour
- 4.25- ounces Sea Salt Kettle chips lightly crushed
Instructions
Filling:
- To a large stockpot, add the sweet potatoes, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain in a colander (really shake out the water well) and transfer to a large bowl.
- Preheat oven to 350F and spray a 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
- To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and smooth.
- Turn out into the baking dish, smoothing the top lightly with a spatula; set aside.
- If making ahead, stop here, cover, refrigerate, and pick up with step 4 just before you're ready to bake it off the next day.
Topping:
- To a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the brown sugar, flour, salt, and toss with a fork until large crumbles form; set aside.
- To the canister of a high speed blender or food processor, add the chips and pulse very briefly (about 10 seconds) to lightly crush them. The chips should be in small pieces, do not pulverized them into dust. Alternatively, you can transfer the chips to a large ziptop bag, seal it, and lightly beat it with a knife or roll a rolling pin (or wine bottle) over the bag as necessary to crush the chips.
- Add the chips to the topping mixture and toss to incorporate.
- Evenly turn topping out over filling and bake for about 40 minutes, or until top is lightly golden browned and set. If you chose to make-ahead, you will likely need to bake for about 50 minutes because you're starting with a cold casserole dish from the fridge.
- Serve immediately.
Notes
Bake time: Baking time will vary based on type of pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes and bake as long as necessary, watch your casserole and not the clock.
Storage: Extra will keep airtight in the fridge for up to 1 week.
Can You Freeze Sweet Potato Casserole?
Yes, the mashed sweet potato base can be baked and then frozen for up to three months. Do not freeze the casserole with the potato chip topping, as it will lose its crispness and not freeze well. I also don't recommend assembling and freezing the sweet potato base before baking it. The filling contains dairy and raw egg, which can change texture once frozen. When you're ready to reheat the frozen, baked casserole, pop it straight into a pre-heated oven. Make sure to freeze the casserole in a metal baking dish and not a glass one, as transferring a freezing cold glass dish to a hot oven can cause it to crack. Adapted from Sweet Potato Casserole With Butter Pecan Topping.Nutrition
Serving: 1 | Calories: 320cal | Carbohydrates: 55g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 4086mg | Fiber: 5g | Sugar: 26g
