Description
A comforting, creamy sweet potato casserole designed for meal prep that freezes beautifully. It features a rich base with warm spices and a crunchy pecan topping, making it perfect for busy weeks.
Ingredients
Scale
- 4 large sweet potatoes (approx. 3 lbs / 1.36 kg)
- 4 tbsp unsalted butter (60g)
- 1/2 cup heavy cream (120ml)
- 3 tbsp maple syrup (45ml)
- 1 tsp ground cinnamon (2.5g)
- 1/4 tsp nutmeg (0.5g)
- 1/8 tsp cayenne pepper (0.3g)
- 1/2 cup chopped pecans (60g)
- 1 tbsp brown sugar (for topping)
- Pinch of salt (for topping)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast on the oven rack for 45-60 minutes until completely soft. Cool, then scoop out the flesh and discard skins. You should have about 4 cups of mashed sweet potato.
- In a large mixing bowl, combine the warm sweet potato flesh, melted butter, heavy cream, maple syrup, cinnamon, nutmeg, and cayenne pepper. Blend with a food processor or mash vigorously until completely smooth. Taste and adjust salt if needed.
- Grease a 9×13 inch baking dish. Pour in the sweet potato mixture and spread evenly. In a small bowl, mix chopped pecans with 1 tablespoon of brown sugar and a pinch of salt. Sprinkle this mixture evenly over the top.
- Bake at 350°F (175°C) for 25-30 minutes until the top is golden brown and edges are bubbling. If pecans brown too quickly, cover loosely with foil for the last 10 minutes. Let cool completely in the dish to room temperature.
- Once cooled, portion into individual glass containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave for 2-3 minutes.
Notes
Do not add marshmallows if you plan to freeze, as they become chewy. Cool the casserole completely before sealing to prevent condensation and watery texture. For a dairy-free version, swap heavy cream for full-fat coconut milk and butter for coconut oil.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/8th of the cassero
- Calories: 280
- Sugar: 24
- Sodium: 120
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 6
- Protein: 4
Keywords: meal prep, sweet potato casserole, freezes well, freezer friendly, comfort food, vegetarian, gluten-free option