Sweet Potato Casserole
Perfect for seasonal celebrations and festive family suppers, our starter makes it easy to whip up the ultimate sweet potato casserole topped with a crunchy cinnamon-pecan streusel.
- 1 package (12.2 oz./345 g) sweet potato casserole starter (includes streusel and seasoning mix packets)
- 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, finely diced, plus 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
- 4 lb. (2 kg) sweet potatoes, peeled and cut into 1-inch (2.5-cm) cubes
- 1 cup (8 fl. oz./250 ml) milk
Place the streusel mix in a medium bowl. Using a pastry blender or a fork, cut the 8 Tbs. cold diced butter into the streusel mix until all of the mix has been absorbed into the butter. To test it, squeeze a small amount of the mixture with your hand; it should hold together in a clump but still crumble easily. Refrigerate until ready to use.
Preheat an oven to 375°F (190°C). Butter a 13-by 9-inch (33-by-23-cm) baking dish.
Place the sweet potato cubes in a large pot of lightly salted water to cover by 1 inch (2.5 cm). Bring to a boil, reduce the heat to medium and simmer until the sweet potatoes are tender, 8 to 10 minutes. Drain the sweet potatoes and return to the pot. Add the seasoning mix, the remaining 8 Tbs. butter and the milk and mash until the mixture is well blended. Alternatively, puree the sweet potatoes, seasoning mix, butter and milk in a food processor until smooth for a silkier texture.
Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the streusel evenly over the top and transfer to the oven. Bake until the topping is golden brown, 25 to 30 minutes. Let cool for 5 minutes before serving. Serves 10 to 12.
Williams-Sonoma Test Kitchen