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Sweet Potato Casserole

Roast sweet potatoes with June's Sweet Potato Cook-Program then cool, peel and puree them yourself for a delicious, all-natural puree that is vastly superior to canned. Cooking for a crowd? Roast 8 pounds in 2 batches (so they cook evenly) and go for a 13” x 9” dish. Sugar content varies in sweet potatoes so you'll want to taste the filling to see if it needs a sweetness boost before adding sugar by the teaspoonful, mixing well and tasting after each addition. To make ahead, cover and refrigerate the filling in the baking dish without the streusel, then bring it to room temperature and add the streusel right before baking.

Prep Time — 20 min
Cook Time — 40 min
Servings — 8
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Ingredients

½ cup pecans

3 tablespoons unsalted butter

½ cup all-purpose flour

3 tablespoons light brown sugar

½ teaspoon ground cinnamon

½ teaspoon salt

6 cups sweet potato puree

⅔ cup half-and-half

¼ cup melted unsalted butter

1 teaspoon vanilla extract

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon ground nutmeg

¼ teaspoon cayenne pepper

1 orange half

1 tablespoon sugar

3 large egg yolks

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Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Prepare the pecans

Spread the pecans in an even layer in the June Pan.

½ cup pecans

June Pan

measuring cups

Toast the pecans

Place the June Pan on the middle shelf of the June Oven. Toast the pecans 6 minutes, until they are fragrant and lightly browned. Remove the pecans from the June Oven immediately pour in a medium bowl to prevent burning.

June Oven

medium bowl

Grease the baking dish

Lightly coat the interior of the baking dish with nonstick cooking spray.

nonstick cooking spray

square baking dish

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 375℉ on the Bake cook mode using the button below.

Start the filling

Add the sweet potato puree, half-and-half, melted butter, vanilla, salt and pepper to a food processor. Add the nutmeg and cayenne, if using.

6 cups sweet potato puree

⅔ cup half-and-half

¼ cup melted unsalted butter

1 teaspoon vanilla extract

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon ground nutmeg

food processor

liquid measuring cup

¼ teaspoon cayenne pepper

measuring spoons

Add orange zest and juice

Zest the orange half directly into the food processor, then squeeze the juice directly into the food processor.

1 orange half

zester

citrus juicer

Puree, season and finish the casserole

Process the casserole filling, scraping down the bowl as necessary, until completely smooth, about 1-2 minutes. Taste the filling and, if desired, add sugar by the teaspoonful, mixing well after each addition. Add the egg yolks, then process again until the filling is completely smooth.

spatula

1 tablespoon sugar

3 large egg yolks

Fill the dish

Scrape the casserole filling into the prepared baking dish and smooth the top with a spatula.

Make the streusel

To the bowl with the pecans, add the softened butter, flour, brown sugar, cinnamon (if using) and salt. With your fingers, rub the ingredients together until the butter is incorporated and the mixture resembles large bread crumbs. While rubbing, break the nuts into uneven pieces.

3 tablespoons unsalted butter

½ cup all-purpose flour

3 tablespoons light brown sugar

½ teaspoon salt

Add the topping

Sprinkle the streusel evenly over the filling, covering the entire surface. Use all the streusel.

Bake the casserole

Transfer the casserole to the middle shelf of the June Oven. Bake for 40 minutes, until the casserole has puffed slightly and the topping is golden brown. If desired, follow on-screen instructions to continue cooking until the topping is brown.

Cool and serve

Remove the casserole from the June Oven and allow to cool 10 minutes before serving.

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