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1,133,383 views Try a scoop of our Sweet Potato Casserole at your next Thanksgiving or Friendsgiving. No longer will you have to wait until after dinner to eat your sugar-coated complex carbs!
6 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Simple Sweet Potato Casserole
INGREDIENTS
1 ½ tbsp kosher salt, divided
4 lbs sweet potatoes, peeled and cut into one inch pieces
8 oz light brown sugar
4 oz unsalted butter, melted
1 tsp vanilla extract
10 oz mini marshmallows (about 1 bag)
TOOLS
large pot
measuring cups and spoons set
vegetable peeler
Chef’s knife
cutting board
paring knife
strainer
mixing bowls
rubber spatula
mini prep bowls
potato masher
9x13 inch pan
non stick spray
oven
DIRECTIONS
1.
Preheat the oven to 300 °F with a convection fan (or 325 °F without fan). Grease a 9x13 pan with nonstick spray.
oven
9x13 inch pan
non stick spray
2.
Fill a large pot of water and season with 1 tbsp salt.
1 ½ tbsp kosher salt, divided
large pot
3.
Add the cut sweet potatoes to the pot and bring the water to a boil.
4 lbs sweet potatoes, peeled and cut into one inch pieces
large pot
4.
Turn the heat down to a simmer and cover the pot. Cook the potatoes until completely tender, about 18-20 minutes.
4 lbs sweet potatoes, peeled and cut into one inch pieces
large pot
5.
Drain the potatoes and transfer them to a large bowl.
4 lbs sweet potatoes, peeled and cut into one inch pieces
strainer
mixing bowls
6.
Using a potato masher, mash the cooked potatoes until completely smooth.
4 lbs sweet potatoes, peeled and cut into one inch pieces
mixing bowls
potato masher
7.
Add the sugar, butter, the remaining salt, and vanilla extract to the bowl and fold to combine.
8 oz light brown sugar
4 oz unsalted butter, melted
½ tbsp kosher salt, divided
1 tsp vanilla extract
mixing bowls
rubber spatula
measuring cups and spoons set
8.
Spread the mixture into an even layer in the 9x13 pan. Add the marshmallow to the top in one layer.
10 oz mini marshmallows (about 1 bag)
9x13 inch pan
9.
Bake the casserole for 25-30 minutes or until golden brown and heated through.
9x13 inch pan
oven
Babish Sweet Potato Casserole
INGREDIENTS
For the Casserole Mixture
4 lbs sweet potatoes, peeled and cut into one inch cubes
2 sticks cinnamon
5 oz unsalted butter, cubed plus more for greasing
4 ½ oz light brown sugar
4 oz creme fraiche
2 tbsp maple syrup
1 tsp vanilla paste OR
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
5 ½ tsp kosher salt
3 large egg yolks, beaten
Pecan Streusel (see recipe above)
Marshmallow Topping (see recipe below)
For the Pecan Streusel
4 ½ oz all purpose flour
6 oz brown sugar
4 ½ oz pecans, roasted + roughly chopped
½ tsp kosher salt
2 ½ oz unsalted butter, melted
For the Marshmallow Topping
½ oz powdered gelatin (2 envelopes)
7 oz water, cold and divided
2 ½ oz The Singleton Whisky, divided
6 oz granulated sugar
1 oz light corn syrup
TOOLS
large pot
silicon safe sous vide bag
measuring cups and spoons set
mixing bowls
mini prep bowls
Chef’s knife
cutting board
sous vide
medium saucepan
rubber spatula
whisk
food processor
9 x 13 inch casserole dish
instant read thermometer
oven
small pot
stand mixer with whip attachment
piping bag
DIRECTIONS
1.
For the Babish Sweet Potato Casserole
1.
Fill a large container ⅔ of the way full with water. Insert a sous vide cooker and set the temperature to 170 °F.
large pot
sous vide
2.
Preheat the oven to 325 °F. Grease a 9x13 pan with room temperature butter.
5 oz unsalted butter, cubed plus more for greasing
oven
9 x 13 inch casserole dish
3.
Transfer the cut sweet potatoes and cinnamon sticks to a silicone sous vide-safe bag or vacuum-seal bag. Remove all of the air from the bag and seal.
4 lbs sweet potatoes, peeled and cut into one inch cubes
2 sticks cinnamon
Chef’s knife
cutting board
silicon safe sous vide bag
4.
Once preheated, add the potato bag to the hot water and cook for 1 hour and 30 minutes.
4 lbs sweet potatoes, peeled and cut into one inch cubes
silicon safe sous vide bag
large pot
5.
Meanwhile, brown the butter in a small saucepan over medium heat, about 10 minutes. Reserve until ready to use.
5 oz unsalted butter, cubed plus more for greasing
medium saucepan
6.
Remove the potatoes from the bag and transfer them to a large bowl. Combine the sweet potatoes, reserved browned butter, egg yolks, brown sugar, heavy cream, and seasonings.
4 lbs sweet potatoes, peeled and cut into one inch cubes
5 oz unsalted butter, cubed plus more for greasing
3 large egg yolks, beaten
4 ½ oz light brown sugar
5 ½ tsp kosher salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
mixing bowls
measuring cups and spoons set
rubber spatula
7.
Transfer the filling to a bowl of a food processor. Process the potatoes until smooth, about 60 seconds. Work in batches if necessary.
For the Casserole Mixture
food processor
8.
Pour the sweet potato filling into the prepared baking pan. Bake for 20-25 minutes, or until the sweet potato filling is warmed through and set.
For the Casserole Mixture
9 x 13 inch casserole dish
oven
9.
Meanwhile, make the Marshmallow Topping (see recipe below).
Marshmallow Topping (see recipe below)
10.
Once the sweet potato filling is ready, sprinkle an even layer of the Pecan Streusel on the potato filling, then spread or pipe the marshmallow topping over the top.
Pecan Streusel (see recipe above)
Marshmallow Topping (see recipe below)
For the Casserole Mixture
9 x 13 inch casserole dish
11.
Toast the marshmallow immediately using a torch, or allow the marshmallow to set for 30-45 minutes, increase the oven temperature to 350 °F, then bake for 10-15 minutes until the marshmallow is golden brown.
For the Marshmallow Topping
oven
9 x 13 inch casserole dish
12.
Allow the casserole to cool for 5 minutes before serving.
13.
For the Pecan Streusel
1.
In a medium bowl, combine the sugar, flour, salt, and butter and fold together until the mixture resembles sand.
6 oz granulated sugar
4 ½ oz all purpose flour
½ tsp kosher salt
2 ½ oz unsalted butter, melted
mixing bowls
rubber spatula
2.
Add the pecans and fold to combine.
4 ½ oz pecans, roasted + roughly chopped
For the Pecan Streusel
rubber spatula
mixing bowls
3.
Reserve until ready to use
4.
For the Marshmallow Topping
1.
Sprinkle the powdered gelatin over water in a medium bowl and whisk to combine. Let the mixture sit for at least 5 minutes to hydrate.
½ oz powdered gelatin (2 envelopes)
7 oz water, cold and divided
mixing bowls
food processor
2.
In a high-sided but narrow pot, combine the remaining water, whisky, sugar, and corn syrup. Cover the pot with a lid and bring the mixture to a simmer.
7 oz water, cold and divided
2 ½ oz The Singleton Whisky, divided
6 oz granulated sugar
1 oz light corn syrup
large pot
rubber spatula
3.
Once simmering, remove the lid and continue cooking the sugar syrup until it reaches 255 °F. Turn off the heat and add a splash (about ½ oz) of whisky to the sugar syrup.
2 ½ oz The Singleton Whisky, divided
large pot
measuring cups and spoons set
instant read thermometer
4.
Meanwhile, prepare a water bath in a small pot.
small pot
5.
Once the sugar syrup has come to temperature, pour it into the bowl of a stand mixer.
stand mixer with whip attachment
6.
Allow the syrup to cool to 212°F, this will prevent the gelatin from denaturing.
instant read thermometer
7.
Meanwhile, melt the gelatin mixture over the prepared water bath.
mixing bowls
8.
Add the melted gelatin to the slightly cooled sugar syrup and whip until bright white and fluffy.
For the Marshmallow Topping
stand mixer with whip attachment
9.
Optionally, transfer the marshmallow topping into a piping bag fitted with a star tip. Use immediately
For the Marshmallow Topping
piping bag
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