Sweet potatoes for Thanksgiving are pretty non-negotiable, and this casserole gives them a starring role.
potato baking time1hr
Course: Side Dish
Keyword: how to make sweet potato casserole, sweet potato casserole with crumble topping, sweet potato casserole without marshmallows
Author: Katie Workman
5large sweet potatoes, baked and cooled completely (see Note)
2large eggs, lightly beaten
½cup(1 stick) unsalted butter, softened
1teaspoonfinely grated orange zest
¼teaspoonfreshly ground pepper
For the Crumble Topping
¼cup(1/2 stick) unsalted butter
⅔cuplight or dark brown sugar
Preheat the oven to 350°F. Butter a 2-quart (8 cup) baking dish.
To remove the flesh from the cooked sweet potatoes, either cut the sweet potatoes in half lengthwise and scoop out the cooked potato, or peel the skin from the potatoes. Place the cooked potatoes in a large bowl and mash them with a fork. Add the eggs, milk, sugar, cinnamon, cloves, butter, orange zest and salt and mash everything together until well combined. Turn the mixture into the prepared baking dish and spread it out evenly.
Make the Crumble Topping: In a small saucepan melt the butter over medium heat. Stir in the brown sugar, flour and cinnamon. Distribute the crumble topping evenly over the sweet potato mixture.
Bake for about 30 minutes, until the sweet potatoes are hot throughout and the crumble topping has browned and crisped up a bit. Serve hot.
How to Bake Sweet Potatoes
To bake the potatoes, prick them in a few places with a fork and cook them in a preheated 350°F oven for about 1 hour until a knife slides easily through the potato. You can cook them directly on the oven rack (there may be a drip or two this way, but nothing major), or bake them on a sheetpan.