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Culinary Corner with Chef Morissa: Sweet Potato Casserole


• ½ cup All-purpose flour
• ½ cup Dark brown sugar
• ½ stick Unsalted butter, melted
• ¼ tsp. Kosher Salt
• ½ cup Chopped pecans
• ½ cup Macadamia nuts

• ½ Stick unsalted butter, melted
• 1 tbsp. Butter, soft
• 4 Sweet potatoes, peeled and cubed
• ½ cup Heavy cream
• ¼ cup Dark brown sugar
• 1 tsp. Vanilla extract
• 2 eggs
• Pinch of Salt


Preheat oven to 250 degrees. Add sweet potatoes to large pot of salted water. Bring to a boil and simmer for 20 minutes until tender. Drain, mash and cool. For filling: Take 1 tbsp. of butter and spread across baking dish. Whisk together remaining butter, mashed sweet potatoes, cream, brown sugar, vanilla, egg and salt in a large bowl. Transfer to baking dish. For topping: combine flour, sugar, butter, and salt in a bowl. Mix until moist and clumps together, then stir in pecans and macadamia nuts. Spread mixture over sweet potatoes. Bake until golden brown, about 25 minutes. Serve hot.