Like many moms out there, mine has held a tight grip on the holiday menu over the years—no room for change: There will be a spinach quiche, my uncle will bring the pies. During one of those years when there was a little wiggle room, I made this sweet potato casserole that has since received a welcome slot on the annual Thanksgiving buff et line. The key to its success? I let the sweet potatoes shine—no canned sweet potatoes, egg, marshmallows or tons of butter to weigh it down. I add key spices like freshly grated ginger, clove, star anise and orange zest. The candied pecan topping is just enough of an accent. It truly may be the best sweet potato casserole around, just ask my mom.
Ingredients
- 8 cups sweet potato, peeled and cubed (about 4 generous cups, cooked and mashed)
- ¼ cup dark brown sugar
- 3 tablespoons salted butter, Melted
- ¼ teaspoon cinnamon
- ¼ teaspoon fresh ginger, grated
- ¼ teaspoon salt
- ½ star anise, grated (or 1 pinch ground anise)
- ½ clove, grated (or 1 pinch ground cloves)
- 1/8 teaspoon orange zest
- 1/3 cup salted butter, melted
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup pecans, roughly chopped
- ½ star anise, grated (or 1 pinch ground anise)
- ½ clove, grated (or 1 pinch ground cloves)
- 1/8 teaspoon orange zest
- 1/8 teaspoon black pepper, Crushed
- 1/8 teaspoon fresh ginger, grated
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Place sweet potato in a stock pot. Fill with water to cover, bring to a boil, cover and cook on low-medium heat for 10–12 minutes, or until the sweet potatoes are easily pierced with a knife. Strain, place into a mixing bowl, mash until smooth and let cool.
Mix remaining casserole ingredients with mashed sweet potato and set aside. In a separate bowl, mix together the topping ingredients.
Assemble the casserole in a greased 2-quart baking dish, spreading the sweet potato mixture evenly on the bottom and crumbling on the topping.
Bake uncovered for 45–55 minutes, or until an inserted pick comes out clean.
