Sheri Castle’s Sweetpotato Casserole with Pecan Crumble Is Classic and Comforting

Most North Carolinians deem a Thanksgiving feast incomplete without a fabulous sweetpotato casserole, but this popular seasonal dish is too tasty to serve only once a year. This recipe will serve you well throughout autumn and winter as a companionable side and unexpected brunch dish.

My casserole is full of bright flavors and topped with a buttery crumble. The filling is less sugary than most traditional recipes because it leans into the naturally sweet, rich flavor of fresh sweetpotatoes. North Carolina is the No. 1 sweetpotato-producing state, averaging 60% of the national supply. We’re home to more than 400 sweetpotato growers, not to mention homegrown efforts, so we have plenty of delicious options.

I most often use small Covington sweetpotatoes, but other varieties will work. Some types have starchier flavor and drier flesh, so be sure to taste the mixture for balance and add an extra splash of half-and-half when needed to keep the filling creamy.

For more recipes from Sheri Castle, visit shericastle.com.

Sheri Castle’s Sweetpotato Casserole with Pecan Crumble

Makes 8 servings

Ingredients

Topping:

• ¹/₃ cup packed dark brown sugar
• ¹/₃ cup all-purpose flour
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon kosher salt
• 3 tablespoons butter, melted
• ¾ cup pecan pieces

Filling:

• 3 pounds sweetpotatoes, (6 to 8 ounces each)
• ¹/₃ cup packed dark brown sugar
• 4 tablespoons butter, softened, plus more for the pan
• ¹/₃ cup peach preserves
• ¼ cup half-and-half
• 1 large egg
• Zest and juice of 1 lemon, finely grated
• 1 tablespoon bourbon
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice blend
• 1 teaspoon kosher salt

Instructions

1. For the topping: Stir together the brown sugar, flour, salt and pumpkin pie spice in a small bowl. 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.

2. For the filling: Heat the oven to 375 degrees. 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, about 1 to 1 ½ hours. Unwrap the potatoes and set aside until cool enough to handle. Peel the potatoes and place the flesh in a large bowl.

3. Reduce the oven temperature to 350. Generously butter a shallow 1 ½- to 2-quart baking dish.

4. Beat the sweetpotatoes until smooth, using a 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 blended. Transfer into the prepared baking dish and smooth the top. Scatter the topping evenly over the sweetpotato mixture.

5. Bake until just set in the center, about 30 minutes. Let stand at least 15 minutes before serving.

Tip: This recipe is easily doubled to fill a 9-by-13-inch baking dish.