Martha Stewart Amanda Hesser’s Sweet Potato Casserole

Martha Stewart Amanda Hesser's sweet potato casserole is an easy side dish made with roasted sweet potatoes, orange juice and a toasted pecan topping, ready in 2 hours. Save this make-ahead fall side dish for Thanksgiving, Christmas or Sunday dinner, because it bakes right in one 8-inch square dish.

Roast the sweet potatoes whole until they are completely tender, because that is what makes the mash smooth and sweet. Boil them instead and the extra water thins the filling, so it never puffs the same way.

Amanda Hesser's version swaps marshmallows for a buttery brown sugar and pecan crust that toasts as the casserole puffs. Fresh orange juice and vanilla in the mash also cut the sweetness, so it tastes rich without turning syrupy.

Martha Stewart Amanda Hesser's Sweet Potato Casserole

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

50

minutes

Calories

340

kcal

Smooth roasted sweet potato, brightened with orange juice and vanilla, bakes up soft and puffed under a crunchy pecan crust. Mixing the topping with softened butter keeps it clumpy and caramelized instead of dry.

Ingredients

• 6 large sweet potatoes
  

• 3 tablespoons packed light-brown sugar
  

• 3 tablespoons packed dark-brown sugar
  

• 2 large eggs, beaten
  

• 1/4 cup freshly squeezed orange juice
  

• 2 tablespoons unsalted butter, melted
  

• 1 teaspoon pure vanilla extract
  

• 1/2 teaspoon coarse salt
  

• 3 tablespoons unsalted butter, slightly softened
  

• 1/4 cup packed light-brown sugar
  

• 1/4 cup packed dark-brown sugar
  

• 3/4 cup chopped pecans
  

Directions

• Preheat the oven: Preheat your oven to 375°F. That way it is fully hot when the sweet potatoes go in.
• Roast the potatoes: Place the 6 large sweet potatoes on a baking sheet and roast for about 1 hour and 20 minutes. Once they are very tender, let them cool slightly and drop the oven to 350°F.
• Mash the filling: Cut the cooled potatoes in half, scoop the flesh into a bowl and mash until smooth. You should end up with 4 to 5 cups, so stir in both brown sugars, the beaten eggs, orange juice, melted butter, vanilla and salt.
• Fill the dish: Transfer the sweet potato mixture to an 8-inch square baking dish. Smooth the top with a spoon so the topping sits evenly.
• Make the topping: Mix the softened butter, light and dark brown sugars and chopped pecans in a small bowl. Then sprinkle it evenly over the sweet potato mixture.
• Bake and serve: Bake at 350°F for about 30 minutes. It is ready when the nuts are toasted and the casserole has puffed, so serve it warm.

Tools for this recipe

• USA Pan 8x8 square cake pan, Nordic Ware half sheet pan, OXO Good Grips nylon potato masher, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make sweet potato casserole ahead of time?

Yes, you can mash and mix the filling a day ahead and keep it covered in the fridge. Add the pecan topping just before baking, and expect a few extra minutes in the oven since the filling starts cold.

How long does leftover sweet potato casserole last?

Covered tightly, it keeps in the fridge for up to 3 days. Reheat portions in a 350°F oven until warm, because the microwave softens the pecan crust.

Can I use canned sweet potatoes instead of roasting fresh ones?

You can, but roasting gives a deeper, caramelized flavor and less water in the mash. If you use canned, drain them very well and mash until completely smooth so the casserole still sets and puffs.

What can I use instead of pecans?

Chopped walnuts work well and bring a slightly earthier flavor. For a nut-free topping, try rolled oats mixed with the same butter and brown sugar.

What is the most common mistake with sweet potato casserole?

Undercooking the potatoes is the big one, since firm spots leave lumps in the mash. Roast them until a knife slides in with no resistance, then mash while they are still warm.