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.
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
- ½ cup maple syrup
- 4 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla
- pinch of salt
- ½ cup butter, melted
Topping
- 1 cup sourdough discard
- 1 cup brown sugar
- 1 cup flaxed coconut
- 1 cup chopped pecans
- ½ 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.
Notes
You can also use canned sweet potatoes in this recipe.
Adding mini marshmallows on top can add a fun twist to the recipe
