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Sweet Potato Casserole
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Firing up the stove
Roasted sweet potatoes whipped with brown butter, bourbon and warm spice, under a pecan crumble and a cloud of homemade tonka bean marshmallow fluff, torched until toasty.
Notes
Roasting instead of boiling keeps the sweet potatoes from getting watery and concentrates their sugar. Make the base a day ahead; bake, then top with fluff and torch the day of. Tonka is potent, with notes of vanilla, almond and cherry; a quarter bean is plenty, and food-safety guidance is to keep the amount small. Make the fluff the day you serve; leftovers keep a day refrigerated.
RECIPE CARD
Sweet Potato Casserole
Yield: Serves 10–12 | Time: 1 hr roasting, 30 min bake
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Ingredients
Sweet Potatoes
- 4 lb sweet potatoes (about 5 large)
- 6 tbsp butter, browned
- ⅓ cup brown sugar
- ½ cup heavy cream
- 2 large eggs
- 2 tbsp bourbon (optional)
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp kosher salt
Pecan Crumble
- ½ cup flour
- ½ cup brown sugar
- 1 cup pecans, chopped
- 4 tbsp cold butter, cubed
- Pinch of salt
Tonka Bean Marshmallow Fluff
- 3 large egg whites, room temperature
- ¼ tsp cream of tartar
- Pinch of salt
- 1 cup sugar
- ⅓ cup light corn syrup
- ¼ cup water
- ¼ tonka bean, finely grated on a microplane
- ½ tsp vanilla
Instructions
Sweet Potatoes
- Roast the sweet potatoes on a sheet pan at 400°F until very soft, about 1 hour. Cool slightly, peel and mash.
- Brown the butter in a small pan until nutty.
- Beat the sweet potatoes with the brown butter, brown sugar, cream, eggs, bourbon, vanilla, spices and salt until smooth.
- Rub the crumble ingredients together until clumpy.
- Spread the sweet potatoes in a buttered 9x13 dish and scatter the crumble over the top.
- Bake at 350°F for 25–30 minutes, until set.
Tonka Bean Marshmallow Fluff
- Put the egg whites, cream of tartar and salt in a stand mixer with the whisk.
- Cook the sugar, corn syrup and water in a small saucepan over medium-high heat without stirring.
- When the syrup reaches 230°F, start whipping the whites to soft peaks.
- At 240°F, stream the hot syrup down the side of the bowl with the mixer on medium-high.
- Add the tonka and vanilla and whip on high 5–7 minutes, until thick, glossy and lukewarm.
Finish
- Spoon or pipe the fluff over the warm casserole in swoops and peaks.
- Toast the fluff with a kitchen torch, sweeping the flame over the peaks until golden and charred in spots. Serve warm.
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Schossow Kitchen · schossowkitchen.com
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