Recipe by Chef John
"Unlike many sweet potato casseroles, this one is not too sweet. It smells so amazing, with subtly sweet potatoes accentuated with maple syrup and a pistachio topping. It's a wonderful combination of taste and textures."
Watch video tips and tricks
2 1/2 pounds
sweet potatoes, peeled and cubed
chopped roasted, salted pistachios
light brown sugar
Absolutely the talk of our Thanksgiving dinner! Out with boring sweet potatoes and the sticky sweet marshmallow topping...this recipe is going to be a family tradition. The only thing I changed was the preparation of the potatoes: Bake those bad boys for 1.25 hours on a baking sheet at 325 degrees. Then follow the recipe exactly...perfection. I did use pecans instead of pistachios but to each his own on that.
I made this for Thanksgiving, and it was a winner! Here are a few comments that might help other people: I substituted a lemon juice & milk mix for buttermilk (just google "buttermilk substitute" and you'll easily find that simple recipe). I used dark brown sugar instead of light brown, and whole wheat flour. I used a casserole dish with an 8" radius (smaller than the baking dish shown in the video) and I needed only about half the pistachio-nut mixture to cover the top, so I'm freezing the other half to use when I make the dish the next time. And one final word, perhaps mainly for novice cooks like me: The raw sweet potatoes were HARD to cut! Don't cut them the long ways first, as shown in the video -- my knife got stuck when I did that. Better to cut the short way through first so you can get some leverage with the knife. They were so hard to cut that I actually nicked my fingers twice -- so use caution when cutting them.
But anyway the dish got raves from folks at our Thanksgiving table.
The topping is genius - so good. Husband is allergic to pecans so works out well for us. The potato mixture is not overly sweet, very tasty but could use more butter to make it a little richer tasting. I will save this for sure.
Everyone raved about this dish. I did not have buttermilk, so I used one-fourth of a cup Greek yogurt instead. I also used pecans on top. It was such a nice change from the marshmallows. Great recipe!
I am also a fan of Chef John and love to watch his video demos. This dish is amazingly delicious and the pistachios really go well with it. Will be making it again tonight!
I am a fan of Chef John especially his commentary during his video, LOL and most of my recipe comes from him. I was really doing my best on this recipe. One advise, do not overcooked the sweet potatoes, follow Chef John advise. I make a mistake in leaving the it a little too long under the broiler and it burnt:( Does anybody know what is the best dish to compliment this sweet potato casserole.
I tried this as a side for Thanksgiving '13. It was delicious, the flavors balanced and came through well with one another. The crunch from the topping makes it even more satisfying. The whole family liked it even some who seemed hesitant.
Used pecans for topping. Felt a little greasy, so may cut back on the butter in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Sweet Potato Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 126
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See how to make not-too-sweet sweet potato casserole with a pistachio crust.
See how to make fluffy sweet potatoes with a crunchy pecan topping.
This sweet potato casserole is sure to become a holiday favorite.