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Close-up of whipped sweet potato casserole topped with golden pecan streusel, showing its smooth, velvety texture and warm orange color.

Whipped Sweet Potato Casserole Recipe

Silky, whipped sweet potato casserole for 4 people. Roast the potatoes, whip with butter, cream, brown sugar, maple, egg, vanilla, and warm spices. Top with pecan crumble. Bake until golden and set. Cozy, creamy, and perfect for holidays or weeknight comfort.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American, southern classic
Calories: 350
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes about 900g / 2 lbs
  • 2 tbsp unsalted butter
  • ¼ cup heavy cream or milk
  • 2 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1 large egg
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • Pinch of nutmeg and salt
For the topping:
  • ¼ cup chopped pecans
  • 1 tbsp brown sugar
  • 1 tbsp melted butter
  • 1 tbsp all-purpose flour or oats

Method
 

  1. Roast the potatoes: Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast for 45–50 minutes until tender. Let cool slightly, then peel.
  2. Whip the base: 1- In a large bowl, add the roasted sweet potatoes, butter, cream, brown sugar, maple syrup, egg, vanilla, cinnamon, nutmeg, and salt. 2-Whip using a hand mixer until smooth and fluffy.
  3. Prepare the topping: In a small bowl, mix the pecans, brown sugar, melted butter, and flour until crumbly.
  4. Assemble and bake: Spread the whipped sweet potato mixture into a small baking dish (around 8x8 inches). Sprinkle the pecan topping evenly.
  5. Bake at 350°F (175°C) for 25–30 minutes, until golden and set.
  6. Serve warm: Scoop into plates and enjoy your silky whipped sweet potato casserole with your favorite main dish.