Sweet Potato Casserole Dessert

There’s something magical about the aroma of sweet potatoes mingling with warm spices and a crunchy topping wafting through the kitchen. This Sweet Potato Casserole Dessert is a delightful blend of creamy, spiced sweet potatoes and a golden, nutty topping. Whether it’s a festive gathering or a cozy family dinner, this dish is sure to impress.​Food & Wine+1Epicurious+1

Ingredients

For the Sweet Potato Base:

• 5 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
• 2 sticks unsalted butter, melted, plus more for brushing
• Salt
• 1 1/2 teaspoons freshly grated nutmeg
• 1 1/2 cups light brown sugar
• 1 cup milk, warmed
• 3 large eggs, beaten​Southern Living+8Food & Wine+8The Spruce Eats+8

For the Topping:

• 1 cup pecan halves (4 ounces)
• 1 cup cornflakes
• 1/2 teaspoon cinnamon
• Remaining melted butter from above
• 1/2 teaspoon of nutmeg
• 1 cup brown sugar
• Salt​Love Bakes Good Cakes+11Food & Wine+11The Kitchn+11

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Butter a 13×9-inch baking dish.​
2. Cook the Sweet Potatoes: Place the sweet potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat to medium and cook until tender, about 15 minutes. Drain well.​Food & Wine
3. Prepare the Sweet Potato Mixture: Transfer the cooked sweet potatoes to a food processor and puree until smooth. In a large bowl, combine the puree with half of the melted butter, 2 teaspoons of salt, 1 teaspoon of nutmeg, 1/2 cup of brown sugar, and the warmed milk. Stir until combined, then mix in the beaten eggs. Pour the mixture into the prepared baking dish and smooth the surface. Cover with foil and bake for 40 minutes.​Food & Wine
4. Prepare the Topping: While the casserole is baking, spread the pecans on a baking sheet and toast in the oven until lightly browned, about 5 minutes. Coarsely chop the toasted pecans. In a bowl, combine the chopped pecans, cornflakes, cinnamon, remaining melted butter, 1/2 teaspoon of nutmeg, and 1 cup of brown sugar. Season with salt.​Food & Wine
5. Add the Topping and Bake: Remove the foil from the casserole. Spoon the topping evenly over the sweet potato mixture. Return to the oven and bake, uncovered, until the topping is golden and sizzling, about 40 minutes. Let the casserole stand for 20 minutes before serving.​Food & Wine

Pro Tips

• Make Ahead: You can prepare the sweet potato mixture and the topping separately up to a day in advance. Store them in the refrigerator, and assemble just before baking.​Food Network+1Simply Recipes+1
• Texture Matters: For a smoother filling, use a food processor. If you prefer a more rustic texture, mashing by hand works well.​Epicurious
• Topping Variations: Feel free to experiment with different nuts or cereals for the topping. Walnuts or granola can add a unique twist.​

Serving Suggestions

This Sweet Potato Casserole Dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also a delightful accompaniment to savory dishes like roasted turkey or glazed ham.​The Kitchn

Storage

• Refrigerate: Cover leftovers and store in the refrigerator for up to 5 days.​The Spruce Eats+2Simply Recipes+2Preppy Kitchen+2
• Freeze: Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.​The Spruce Eats
• Reheat: Warm in a 275°F (135°C) oven until heated through, or microwave individual portions.​Simply Recipes+1The Spruce Eats+1

This Sweet Potato Casserole Dessert is a comforting and versatile dish that’s sure to become a favorite. Enjoy the blend of sweet and savory flavors, and don’t be surprised if it becomes a requested staple at your gatherings!​