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

Spiced Sweet Potato Casserole w/ a Sesame, Pistachio Crumble

Yield: 6-8
Author:
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat your oven to 350°F.
  6. 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.
  7. Gently fold everything together. Do not overmix, or the batter will become dense. Taste and adjust for salt and sugar.
  8. Scoop the filling into a pie dish or a dish about 8x11” sized.
  9. 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.
  10. 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.
  11. Bake for 25-35 minutes until the top is golden brown.
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