Sweet Potato & Chipotle Casserole
Total TimePrep: 45 min. Bake: 35 min.
Makes18 servings (3/4 cup each)
- 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 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°.
Nutrition Facts3/4 cup: 377 calories, 16g fat (6g saturated fat), 69mg cholesterol, 204mg sodium, 55g carbohydrate (28g sugars, 6g fiber), 6g protein.
Jan 30, 2018
Really, really good. I am not a huge fan of sweet potatoes, but this slightly spicy, smoky version is great! I did add an extra chipotle, and I had to skip the pecans, but made the streusel without and it was really good. I agree with the other poster, there was way too much streusel, even without the pecans.
Dec 17, 2017
Just made this for last night's dinner and it was delicious! I agree with the other review- maybe another chipotle for additional heat, but overall the flavor was great and everyone loved it. Served with a ham, and broccoli with garlic and bacon, also from this site. An awesome dinner.
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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