SPICED SWEET POTATO CASSEROLE
With a Pistachio Sesame Crumble
Served 6-8 | Total Time : 2 hour 30 min. | Total Active Time: 40 min.
Spiced Sweet Potato Casserole w/ a Sesame, Pistachio Crumble
Yield: 6-8
Prep time: 40 MinInactive time: 1 H & 27 MTotal time: 2 H & 7 M
Ingredients
Filling
- 3 large sweet potatoes
- 4 cloves
- ½ cinnamon stick (See note 1)
- 8 cardamom pods
- 2 large eggs, beaten
- 1/4 cup white sugar
- 1/3 cup heavy cream
- ½ cup unsalted butter (this is for both the topping and the filling)
- 1 teaspoon almond extract
- ½ teaspoon salt
Crumble Topping
- ⅓ cup packed brown sugar
- ⅓ cup all-purpose flour
- ½ cup chopped pistachios
- 1 tbsp white sesame seeds
Instructions
- Preheat your oven to 425°F. Use a fork to place a few holes all around your sweet potatoes and then place them on a baking sheet.
- Roast them in the oven for 40-70 minutes, or until you can easily slide a butter knife through them. Set them aside until they’re cool enough to handle.
- While the potatoes are cooling, toast the 4 cloves, 1/2 cinnamon stick, and 8 cardamom pods in a small pan over medium heat until fragrant (about 3-4 minutes). Let them cool, then transfer to a mortar and pestle or spice grinder. Grind into a fine powder.
- In the same pan you used to toast your spices, add 1 stick of butter. Turn the heat to medium-low and let the butter melt and simmer for 3-5 minutes. Once the butter begins to foam, stir occasionally to prevent any burning. Once the milk solids at the bottom of the pan are golden (after another 3-5 minutes), turn off the heat. (These will continue to darken, so make sure to take it off the heat before they become too dark. Let the butter cool.
- Preheat your oven to 350°F.
- While the butter is cooling, scoop the flesh from the sweet potatoes into a large bowl (discarding the skins). Add the ground spices, ⅓ cup heavy cream, 2 large eggs (beaten), ¼ cup white sugar, 1 tsp almond extract, and ½ tsp salt. Add half of the butter once it’s cooled slightly.
- Gently fold everything together. Do not overmix, or the batter will become dense. Taste and adjust for salt and sugar.
- Scoop the filling into a pie dish or a dish about 8x11” sized.
- Now, make the topping: In a bowl, combine the flour, sugar, pistachios, and sesame. Slowly drizzle in the reserved browned butter while stirring gently with a fork. Stop mixing as soon as the flour has been absorbed into the butter. You should be left with pea sized pieces. Do not overmix, or you’ll be left with a paste instead of a crumble.
- Use your hand to scatter the mixture over the top of the casserole (I like to leave a ¼ inch border where you can still see the sweet potato.
- Bake for 25-35 minutes until the top is golden brown.