Sweet Potato Casserole
Ingredients
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½ cup pecans
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3 tablespoons unsalted butter
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½ cup all-purpose flour
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3 tablespoons light brown sugar
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½ teaspoon ground cinnamon
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½ teaspoon salt
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6 cups sweet potato puree
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Prepare the pecans
Spread the pecans in an even layer in the June Pan.
½ cup pecans
June Pan
measuring cups
Toast the pecans
Place the June Pan on the middle shelf of the June Oven. Toast the pecans 6 minutes, until they are fragrant and lightly browned. Remove the pecans from the June Oven immediately pour in a medium bowl to prevent burning.
June Oven
medium bowl
Grease the baking dish
Lightly coat the interior of the baking dish with nonstick cooking spray.
nonstick cooking spray
square baking dish
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375℉ on the Bake cook mode using the button below.
Start the filling
Add the sweet potato puree, half-and-half, melted butter, vanilla, salt and pepper to a food processor. Add the nutmeg and cayenne, if using.
6 cups sweet potato puree
⅔ cup half-and-half
¼ cup melted unsalted butter
1 teaspoon vanilla extract
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
food processor
liquid measuring cup
¼ teaspoon cayenne pepper
measuring spoons
Add orange zest and juice
Zest the orange half directly into the food processor, then squeeze the juice directly into the food processor.
1 orange half
zester
citrus juicer
Puree, season and finish the casserole
Process the casserole filling, scraping down the bowl as necessary, until completely smooth, about 1-2 minutes. Taste the filling and, if desired, add sugar by the teaspoonful, mixing well after each addition. Add the egg yolks, then process again until the filling is completely smooth.
spatula
1 tablespoon sugar
3 large egg yolks
Fill the dish
Scrape the casserole filling into the prepared baking dish and smooth the top with a spatula.
Make the streusel
To the bowl with the pecans, add the softened butter, flour, brown sugar, cinnamon (if using) and salt. With your fingers, rub the ingredients together until the butter is incorporated and the mixture resembles large bread crumbs. While rubbing, break the nuts into uneven pieces.
3 tablespoons unsalted butter
½ cup all-purpose flour
3 tablespoons light brown sugar
½ teaspoon salt
Add the topping
Sprinkle the streusel evenly over the filling, covering the entire surface. Use all the streusel.
Bake the casserole
Transfer the casserole to the middle shelf of the June Oven. Bake for 40 minutes, until the casserole has puffed slightly and the topping is golden brown. If desired, follow on-screen instructions to continue cooking until the topping is brown.
Cool and serve
Remove the casserole from the June Oven and allow to cool 10 minutes before serving.