Recipes Side Dish Vegetables Sweet Potatoes Chef John's Sweet Potato Casserole 4.8 (195) 153 Reviews 16 Photos Unlike many sweet potato casseroles, this one is not too sweet. It smells so amazing, with subtly sweet potatoes accentuated with maple syrup and a pistachio topping. It's a wonderful combination of taste and textures. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 26, 2024 Save Rate Print Share Add Photo 16 16 16 16 Prep Time: 15 mins Cook Time: 35 mins Additional Time: 10 mins Total Time: 1 hr Servings: 8 Yield: 1 -2 1/2 quart dish Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Sweet potatoes: 2 ½ pounds sweet potatoes, peeled and cubed salt 2 tablespoons butter 2 large eggs ¼ cup maple syrup ¼ cup buttermilk ⅓ cup milk ½ teaspoon vanilla extract ½ teaspoon salt 1 pinch ground allspice 1 pinch cayenne pepper Pistachio crust: ½ cup chopped roasted, salted pistachios ½ cup light brown sugar ⅓ cup all-purpose flour ¼ cup butter, melted Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter. Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes. Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish. Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes. Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes. Chef John Chef's Note The sweet potatoes I used may be called yams at the store, but the fact is that all yams sold in American supermarkets are varieties of sweet potatoes. My recommendation is to use Garnet yams if you can find them. If you can't, literally any other variety will do. I Made It Print 453 home cooks made it! Nutrition Facts (per serving) 368 Calories 14g Fat 56g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 368 % Daily Value * Total Fat 14g 18% Saturated Fat 7g 33% Cholesterol 71mg 24% Sodium 353mg 15% Total Carbohydrate 56g 20% Dietary Fiber 5g 19% Total Sugars 27g Protein 7g 13% Vitamin C 4mg 4% Calcium 101mg 8% Iron 2mg 11% Potassium 653mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.