Crafted from oven-baked creamy sweet potatoes and crowned with a savory crumble
of pancetta, sage, and pecans, this delectable sweet potato casserole recipe
serves as an ideal side dish for Thanksgiving or Christmas. It presents the
ultimate harmony between salty and sweet flavors.
Sweet potatoes rank high among my favorite veggies, especially as fall sets in. I relish them in various ways – mashed with a blend of maple syrup and smoky chipotle peppers, whipped into a luxurious, sweet, and airy soufflé for a lavish indulgence, and undoubtedly, baked twice for that equally delightful touch. During Thanksgiving, two classic sweet potato casserole renditions often grace the table: one adorned with caramelized marshmallows (undoubtedly delightful, yet a bit dessert-like for my palate), and another featuring a sugary pecan topping reminiscent of coffee cake. My version stays true to the beloved creamy sweet potato mash while taking the topping in a novel direction. Picture an irresistible savory-sweet crumble, boasting aromatic sage, salty pancetta, and a surprising hint of black pepper (yes, trust me on this) intertwined with brown sugar-coated crunchy pecans. It presents a delightful savory counterpoint to the sweet and pillowy mixture beneath – a perfect compromise sure to delight both aficionados of sweet and savory flavors. For Thanksgiving side dishes, this creation stands unparalleled.
Ingredients for This Sweet Potato Casserole with Savory Crumble
Creating the best sweet potato casserole with a delectable savory crumble doesn’t require an extensive list of ingredients. Here’s what you’ll need:
Sweet potatoes – baked to perfection for maximum flavor
Butter – used both in the sweet potatoes and incorporated into the streusel topping
Half and half (or whole milk)
Light brown sugar (or opt for dark brown sugar for a richer molasses essence)
Eggs
All-Purpose Flour
Pancetta – imparts a delightful savory element to the topping. Alternatively, bacon can be used as a substitute if pancetta isn’t available.
Pecans – or consider experimenting with walnuts for a different flavor profile
Fresh sage – introduces a pleasant and unexpected aromatic dimension to the dish
Instructions for Making Sweet Potato Casserole from foodiecrush.com
How to Prepare This Sweet Potato Casserole
Begin by baking the sweet potatoes. Follow the baked sweet potato recipe provided here, or here’s a quick rundown: Place the whole potatoes with their skins on a baking sheet and bake in a 400°F oven for 50 to 60 minutes (adjust time according to size) until tender and the peels are papery, pulling away from the flesh. Ensure the potatoes are thoroughly soft for easy mashing.
Make your savory crumble. The sweet and savory
topping is what makes this dish shine. Cook the pancetta until crisp,
cool, then add to the pecans, brown sugar, flour, sage, and kosher salt,
and freshly ground black pepper. Use your hands to work the butter into
the mix until everything is coated and clinging into clumps.
Tip: You could make your crumble ahead of time (1 or 2 days in advance is good)—just store it in an airtight container in the refrigerator until you’re ready to use.
Mix the yams, eggs, half and half, and more brown sugar with the salt and pepper. Use a whisk if you’re feeling strong, or an electric hand mixer brings this mixture together quickly.
Let’s casserole. Load the sweet potato mixture into a
9 X 13-inch casserole dish. You could use a smaller dish, but I like to
spread it out so when the crumble is added to the top, there’s plenty
of crunch to go around.
Are Canned Yams and Sweet Potatoes the Same?
Though canned or fresh sweet potatoes and yams are often used interchangeably, they’re not identical. Sweet potatoes, true to their name, offer a sweeter taste and possess more moisture compared to yams, which tend to have a drier consistency. The confusion arises from the fact that the firmer varieties of sweet potatoes were initially cultivated in the United States, followed by the introduction of a softer variety that’s commonly seen in stores today. To distinguish between the two, American farmers began labeling the softer variant as “yams,” derived from the English adaptation of the African word “nyami.”
Both sweet potatoes and yams come in an array of colors, ranging from orange to white to purple, and each holds its own delicious appeal.
Whipped sweet potatoes from foodiecrush.com
Do You Put Eggs in Sweet Potato Casserole?
Eggs serve as a binding agent in sweet potato casserole, contributing to the cohesion of the sweet potato mixture. While omitting the egg might slightly affect the casserole’s ability to hold together, the overall taste should remain delightful.
Do You Soak Sweet Potatoes Before Baking?
Soaking sweet potatoes isn’t necessary, but pre-cooking them before baking is crucial. Baking sweet potatoes, my preferred method, allows their natural sugars to caramelize, enhancing their flavor profile significantly. It also yields a smoother texture. To do so, place whole potatoes (with the skin on) on a baking sheet and bake in a 400°F oven for approximately 1 hour, or until tender, with peels turning papery and separating from the flesh. Once cooled, remove the peel easily.
Alternatively, if boiling is preferred (which might help retain more antioxidants), peel and quarter the sweet potatoes. Place them in a large saucepan, cover with water, and bring to a boil. Cook for 10-15 minutes until fork-tender.
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