Sweet Potato & Chipotle Casserole Recipe

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Sweet Potato & Chipotle Casserole Recipe
Sweet Potato & Chipotle Casserole Recipe photo by Taste of Home
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Sweet Potato & Chipotle Casserole Recipe

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Sweet potato marshmallow casserole is old-school. My sweet potatoes with a streusel topping is a blockbuster. Everyone who tries it gives it double thumbs up. —Diana Malach, Vancouver, Washington
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min.

Ingredients

  • 6 pounds sweet potatoes, peeled and cubed (about 20 cups)
  • 1 to 2 chipotle peppers in adobo sauce, finely chopped
  • 1 cup heavy whipping cream
  • 4 large eggs, beaten
  • 1 teaspoon salt
  • TOPPING:
  • 1 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup cold butter
  • 1-1/2 cups chopped pecans

Directions

Preheat oven to 350°. Place sweet potatoes in a large stockpot; cover with water. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
Drain; return to pot. Mash potatoes with chipotle pepper to reach desired consistency. Cool slightly. Stir in cream, eggs and salt. Transfer to a greased 13x9-in. baking dish (dish will be full).
For topping, in a large bowl, mix brown sugar, flour and spices; cut in butter until crumbly. Stir in pecans. Sprinkle over casserole. Bake, uncovered, 35-40 minutes or until a thermometer reads 160°. Yield: 18 servings (3/4 cup each).
Originally published as Sweet Potato & Chipotle Casserole in Simple & Delicious December/January 2015

Nutritional Facts

3/4 cup: 377 calories, 16g fat (6g saturated fat), 69mg cholesterol, 204mg sodium, 55g carbohydrate (28g sugars, 6g fiber), 6g protein.

  • 6 pounds sweet potatoes, peeled and cubed (about 20 cups)
  • 1 to 2 chipotle peppers in adobo sauce, finely chopped
  • 1 cup heavy whipping cream
  • 4 large eggs, beaten
  • 1 teaspoon salt
  • TOPPING:
  • 1 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup cold butter
  • 1-1/2 cups chopped pecans
  1. Preheat oven to 350°. Place sweet potatoes in a large stockpot; cover with water. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
  2. Drain; return to pot. Mash potatoes with chipotle pepper to reach desired consistency. Cool slightly. Stir in cream, eggs and salt. Transfer to a greased 13x9-in. baking dish (dish will be full).
  3. For topping, in a large bowl, mix brown sugar, flour and spices; cut in butter until crumbly. Stir in pecans. Sprinkle over casserole. Bake, uncovered, 35-40 minutes or until a thermometer reads 160°. Yield: 18 servings (3/4 cup each).
Originally published as Sweet Potato & Chipotle Casserole in Simple & Delicious December/January 2015

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MY REVIEW
Jogeng09 User ID: 7370803 198035
Reviewed Nov. 27, 2014

"Served this for Thanksgiving dinner today and it was a big hit, a nice change from the typical holiday sweet potato dishes. The chipotles and cayenne add flavor but no real heat, so don't be afraid of this recipe if you aren't a fan of spice, but for my tastes I think I will add a couple more chipotles next time. Also, there was waaaay too much topping, even for a 9x12 pan; I ended up using only about half of it, so next time I would cut back on the topping ingredients. This one goes into my permanent Thanksgiving recipe collection."

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