Salted Caramel Sweet Potato Casserole
Oh my goodness, this is sweet potato casserole (and not just any sweet potato casserole) is definitely one of our new fall faves, and is absolutely making an appearance at Thanksgiving...and also possibly at Christmas as well. The thing about this dish that elevates it from the usual November/December staple is the topping we’ve added...the salted caramel pretzel topping, that is.
That’s right, what was a wonderfully sweet and autumnal dish just became even more so with the addition of salted caramel sauce and pretzels. Something about the salty sweet combo gets us, along with the great crunch that the pretzels offer, and it turns into a more complete dish that has a little something for everyone. Trust us, it’s impossible to resist this dish!
Full recipe here:
How to Make Southern Candied Yams !!
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Ingredients:
servings:6
Please Double the recipe for more servings
4 large sweet potatoes
1 cup brown sugar ( divided )
1 cup white sugar ( divided )
2 tbs vanilla
1tbs cinnamon
1tsp nutmeg ( optional )
2tsp salt
2 tbs water
1/2 stick butter ( cut into cubes)
*notes*
Please adjust cooking time as needed
Be sure to cook the yams on medium to low heat to prevent the Bottom of the yams from scorching*
Oven-Baked Sweet Potatoes - Martha Stewart
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Easy Sweet Potato Casserole | No mashing involved!
Sweet potato casserole is a classic recipe when it comes to Thanksgiving. With chunks of big sweet potato, a pecan streusel topping, and a quick caramel sauce, it’s a combination of both sweet and savory. Even for those who don’t love the traditional casserole, this will be a winner!
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Skip ahead:
00:00 Intro
00:28 Preparing the sweet potatoes
02:55 Preparing the glazed topping
05:07 Preparing the streusel topping
08:08 Tasting the casserole
INGREDIENTS
For the potatoes:
- 5 lb sweet potatoes, peeled and cut into 1/2-inch pieces
- 3 1/2 tbsp all-purpose flour
- 1/3 cup light brown sugar
- 1 tsp salt
- 1/2 cup maple syrup
- 1 cup heavy cream
For the pecan streusel
- 1 1/2 cups chopped toasted pecans
- 2 tbsp all-purpose flour
- 1/4 cup light brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 4 tbsp unsalted butter, cut into 1/2-inch cubes
INSTRUCTIONS
- Place the peeled and chopped potatoes in a large stock pot, and fill with cold water and 1 tbsp salt, covering the potatoes by 1 inch. Bring the water to a boil over medium heat, reduce it to a simmer, and cover. Cook the potatoes until they are tender but not mushy. You want a slight texture since they will cook in the oven, 15-20 minutes.
- Preheat oven to 350°F.
- Once the potatoes are cooked, drain them and place in a greased 9×13 baking dish. Sprinkle the potatoes with brown sugar, flour, and salt. Pour over the maple syrup and heavy cream.
- In a small bowl, combine the chopped pecans, brown sugar, flour, salt, cinnamon, and nutmeg. Mix to combine. Work the pieces of the butter into the dry mixture until it resembles coarse sand. Sprinkle the streusel over the prepared potatoes.
- Bake in the preheated oven until the liquid is bubbling throughout the center and the streusel is browned, 55-60 minutes.
Sweet Potato Casserole
This classic sweet potato casserole is an easy side dish perfect for Thanksgiving and the holidays. Creamy mashed sweet potatoes with brown sugar and a dash of cinnamon topped with gooey toasted marshmallows and crunchy pecans. It's a sweet and salty symphony of flavor!
RECIPE:
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