Sourdough Sweet Potato Casserole

5 from 1 vote

This Sourdough Sweet Potato Casserole is made with a layer of creamy mashed sweet potatoes topped with a candied brown sugar pecan topping, just like mom made it growing up but with a sourdough twist.

Prep Time40

Cook Time1

Total Time1 40

Course: Side Dish

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

9 x 13 inch pan

Ingredients

Sweet potato casserole

540 grams sweet potatoes, cooked and peeled 3 large
150 grams sugar 3/4 cup
2 eggs 100 grams
86 grams butter, softened 6 Tablespoons
80 grams milk ⅓ cup
5 grams vanilla extract 1 teaspoon

Topping

220 grams brown sugar 1 cup
110 grams pecans, chopped 1 cup
70 grams flour ½ cup
75 grams butter, melted 5 Tablespoons
60 grams sourdough discard 1/4 cup

Instructions

Start by cooking your sweet potatoes. You can either microwave or boil them. To microwave the sweet potatoes wash them and then poke holes all around the potato with a fork. Place on a paper towel microwave each side for about 3 minutes. Continue to microwave until softened. To boil, cut the washed sweet potatoes in half and place in a pot of water on the stove. Bring to a boil and then continue to boil for 20-30 minutes until soft. Let cool and then remove the peel.
Preheat the oven to 350°F.
Add the cooked sweet potatoes to a large bowl and mash until smooth. Then mix the mashed sweet potatoes, sugar, eggs, softened butter, vanilla and milk until fully combined. Pour the sweet potato mixture into a greased 9x13 inch pan.
540 grams sweet potatoes, cooked and peeled, 150 grams sugar, 2 eggs, 86 grams butter, softened, 5 grams vanilla extract, 80 grams milk
Next, mix the topping. Combine the brown sugar, nuts, flour, discard, and melted butter together in a bowl. Sprinkle the topping onto the sweet potato potato mixture.
220 grams brown sugar, 110 grams pecans, chopped, 70 grams flour, 60 grams sourdough discard, 75 grams butter, melted
Bake for 50 minutes-1 hour or until the edges are browning. Remove from the oven and serve warm.

Notes

If your sweet potato weight is not exact it will still work.
Sourdough discard can be removed if you do not have a sourdough starter or if you prefer a more crumbly topping.
If you like a lot of topping on your sweet potato casserole you can 1.5-2x the topping.
To make ahead of time you can either prepare the 9x13" pan and refrigerate for 1-2 days and then bake. Or bake ahead of time and warm up in the oven right before the event. To reheat, place the pan in the oven covered with foil for about 15-20 minutes at 300°F until heated through.
You can double this recipe and bake in an 11x14" pan.

Nutrition