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Sweet Potato & Chipotle Casserole

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


  • 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
  • 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


  • 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 sweet potatoes are tender.
  • Drain; return potatoes 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°.
Nutrition Facts
3/4 cup: 377 calories, 16g fat (6g saturated fat), 69mg cholesterol, 204mg sodium, 55g carbohydrate (28g sugars, 6g fiber), 6g protein.

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