Sweet Potato Casserole

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  • Total: 1 hr 35 min
  • Prep: 45 min
  • Cook: 50 min
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3 tablespoons unsalted butter, melted, plus more for preparing pan

2 large eggs

1 cup heavy cream

2 tablespoons packed dark brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch freshly grated nutmeg

Pinch cayenne

Kosher salt and freshly ground black pepper

1/4 cup pecans pieces

2 1/2 pounds sweet potatoes (about 3 large), peeled


  1. 1. Preheat oven to 350 degrees F. Butter an 8-by-8-inch casserole dish and set aside. 
  2. 2. Grate sweet potato on large holes of grater. Melt butter in a large skillet, add sweet potatoes and cook stirring occasionally until potato softens, about 15 minutes. Cool. 
  3. 3. Separate 1 egg and reserve egg white. Beat remaining egg, yolk, cream, brown sugar, cinnamon, ginger, nutmeg, and cayenne in a large bowl. Add sweet potato and season with 1 teaspoon salt and pepper to taste. Whisk until smooth. 
  4. 4. Pour sweet potato mixture into pan. Toss pecans with egg white and sprinkle on casserole. Bake until set and puffed, about 30 minutes. Serve immediately.