The Reversible Sweet Potato Casserole

This recipe is a “choose-your-own-ending” recipe. Containing both a sweet (holiday) topping and a less sweet (everyday) topping, it is designed to suit your year-round needs. Sweet potatoes, both the white and orange-fleshed varieties, and yams work well in this dish.

The Reversible Sweet Potato Casserole

This recipe is a "choose-your-own-ending" recipe. Containing both a sweet (holiday) topping and a less sweet (everyday) topping, it is designed to suit your year-round needs. Sweet potatoes, both the white and orange-fleshed varieties, and yams work well in this dish.

  • 4-6
  • Moderate

Ingredients

  • For Casserole:
  • 2 pounds sweet potatoes, peeled and chopped into 2-inch (5 cm pieces)
  • 1/2 cup butter, melted
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • For Everyday Topping:
  • 1 cup crunchy pecan halves
  • 1 cup crunchy walnuts
  • 1/4 teaspoon sea salt
  • 1/2 cup roughly chopped dried figs
  • 2 tablespoons butter, melted
  • Holiday Topping:
  • 1/3 cup fresh-milled, sprouted pastry flour
  • 1/3 cup Sucanat
  • 1 1/2 cups chopped crunchy pecans
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, melted

Instructions

  1. Casserole:
  2. In a medium-size pot, add sweet potatoes and enough water to cover by 2 inches. Bring to a boil. lower the heat to medium and maintain a rolling simmer for 10 min., or until the potatoes are fork tender.
  3. Meanwhile, preheat the oven to 350ºF and butter an 8 x 8 glass baking dish.
  4. Once the potatoes are tender, drain and place in a large-size bowl. cool for 5 min. Using a hand mixer, beat on low speed to mash. Add the butter, sour cream, vanilla, and sea salt and beat on medium speed to combine. Add the eggs and beat again to combine.
  5. Spread the mixture evenly into the prepared dish and bake for 30 minutes. Choose one of the two toppings below and follow the corresponding instructions.
  6. To make the everday topping:
  7. While the casserole is baking, in the bowl of a food processor, combine the pecans, walnuts, and sea salt. Pulse 20 times; the nuts should be in a uniform crumble, but not a paste. Pour into a medium-size bowl and set aside.
  8. Without rinsing the processor bowl, add the figs. pulse 10 to 50 times, depending on the dryness of the figs. Extremely dry figs may take about 50 pulses to result in a uniform crumble while softer figs may take only 10 pulses.
  9. Once the figs are adequately chopped, add the nuts back to the processor and pulse the combined mixture 5 times, bringing the nuts and figs into a uniform crumble. Return the mixture to a medium size bowl and drizzle in melted butter. Toss with spatula until combined The mixture will be crumbly and light.
  10. After the casserole has baked for 30 minutes, remove from the oven and crumble topping over the casserole. Return to the oven for 15 minutes, or until topping is lightly browned. Cool for 5 minutes and serve.
  11. To make holiday topping:
  12. While the casserole is baking, combine the flower, Sucanat, pecans, sea salt, and cinnamon in a small-sized bowl. Drizzle the melted butter and mix well by hand. After the casserole has baked for 30 minutes, remove from the oven and crumble the topping over the casserole. Return to the oven for 15 minutes, or until topping is puffed and lightly browned. Cool 5 minutes and serve.