Sweet Potato Casserole With Sourdough Topping
One of my favorite ways to use sweet potatoes is in this delicious sweet potato casserole. Topped with a mouthwatering sourdough discard topping, flaky coconut, dark brown sugar, golden melted butter, and toasty pecans, this dish is irresistible and makes a perfect option for a holiday treat, a potluck, or as a main course or side dish for supper.
I started making this recipe many years ago for Thanksgiving dinner, and people always ask for it every year without fail. I changed the recipe to include sourdough discard in the topping instead of just plain flour. That makes it healthier because the flour will be long-fermented in the sourdough starter, and easier to digest, especially if you are gluten-intolerant.
Why You’ll Love This Recipe
- Easy- which makes it a perfect dish to quickly make for a gathering.
- Healthy – sweet potatoes are one of the healthiest vegetables, and this recipe is made even more healthy with the sourdough starter added to the topping instead of just regular flour.
- Delicious- all of the flavors combined make this casserole delectable.
- Uses Fresh or Canned Sweet Potatoes – I grow a lot of sweet potatoes every year, so I always just bake up some of those for this casserole, but you can also use store-bought canned sweet potatoes if that’s all you have.
Ingredients
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Tools
Favorite Sourdough Recipes:
How to Make Sourdough Sweet Potato Casserole
Prepare the Sweet Potatoes:
Wash and peel the sweet potatoes.
Bake in a baking dish at 350 degrees until soft, usually 1-2 hours, depending on the size of the potatoes.
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Mix the Filling Ingredients:
In a large bowl or stand mixer, combine the sweet potatoes with the rest of the filling ingredients.
Mix well with a hand mixer or stand mixer.
Place in 9″ x 13″ baking dish.
Mix the Topping Ingredients:
In a medium bowl, combine all the topping ingredients and stir gently.
Place on top of filling.
Can be placed in the refrigerator at this point for up to 7 days in an airtight container.
Bake:
Bake at 350 degrees for 35-40 minutes or until warm and bubbly.
Tips
- You can also use canned sweet potatoes in this recipe.
- Adding mini marshmallows on top can add a fun twist to the recipe
More Recipes Like This
Sweet Potato Casserole With Sourdough Topping
Equipment
- 1 9" x 13" baking dish
- 1 Large bowl or stand mixer
- 1 Peeler
- 1 Hand mixer/stand mixer
- 1 measuring cups and spoons
Ingredients
Filling
- 6 cups baked sweet potatoes
- 1 cup brown sugar
- 1/2 cup maple syrup
- 4 eggs
- 1 cup heavy cream
- 1 tsp vanilla
- pinch of salt
- 1/2 cup butter, melted
Topping
- 1 cup sourdough discard
- 1 cup brown sugar
- 1 cup flaxed coconut
- 1 cup chopped pecans
- 1/2 cup butter, melted
Instructions
Prepare the Sweet Potatoes:
- Wash and peel the sweet potatoes.
- Bake in a baking dish at 350 degrees until soft, usually 1-2 hours, depending on the size of the potatoes.
Mix the Filling Ingredients:
- In a large bowl or stand mixer, combine the sweet potatoes with the rest of the filling ingredients.
- Mix well with a hand mixer or stand mixer.
- Place in 9" x 13" baking dish.
Mix the Topping Ingredients:
- In a medium bowl, combine all the topping ingredients and stir gently.
- Place on top of filling.
- Can be placed in the refrigerator at this point for up to 7 days in an airtight container.
Bake:
- Bake at 350 degrees for 35-40 minutes or until warm and bubbly.
Was planning to make this, but the recipe omits the topping ingredients and their measurements.
I am sorry about that, we have updated it to include the topping ingredients. Happy Thanksgiving!