Go Back Email Link

Salted Caramel Sweet Potato Casserole

Fluffy whipped sweet potatoes infused with rich salted caramel and topped with a candied pecan streusel topping! The perfect side dish (or dessert!) for Thanksgiving!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Course Dessert, Side Dish
Cuisine American
Servings 8 Servings

Ingredients
  

Salted Caramel

  • ½ cup water
  • 1 ½ cups sugar
  • 1 Tablespoon corn syrup
  • 1 cup heavy cream
  • 1 ½ teaspoons salt

Sweet Potatoes

  • 2 ½ - 3 pounds sweet potatoes or yams
  • 1 whole egg
  • 1 egg white

Topping

  • ⅓ cup all-purpose flour
  • 1 cup brown sugar
  • 1 cup pecans chopped
  • 5 Tablespoons butter melted

Instructions
 

Make the Salted Caramel

  • Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
  • Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 8 to 10 minutes.
  • Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.

Make the Sweet Potato Casserole

  • Preheat oven to 400ºF and line a baking sheet with parchment paper. Slice the sweet potatoes in half and place them cut-side down on the parchment-lined baking sheet. Bake for 35-40 minutes, or until a knife glides easily in and out of a potato. Remove from the oven and allow to cool completely.
  • Once cooled, preheat the oven to 350ºF. Using a large spoon, scoop the potato flesh out of the skin and into a large mixing bowl. Use a hand mixer to whip the potatoes into a smooth consistency. Add the egg and egg white and continue whipping until fully incorporated.
  • Pour 1 1/4 cups of the salted caramel into the potatoes and whip until smooth and fluffy. Pour sweet potatoes into an 8x8 inch greased baking dish and smooth the top with a spatula.
  • In a small bowl, combine the flour, brown sugar, and pecans. Add the melted butter and toss the mixture with a fork until everything is thoroughly combined.
  • Sprinkle topping evenly over sweet potatoes. Bake for 35-40 minutes, or until golden brown on top.
  • Just before serving, drizzle the rest of the salted caramel over the sweet potato casserole. Store casserole covered in the refrigerator for up to one week.

Notes

* Recipe makes 1 3/4 cup caramel sauce
* If caramel sauce has thickened too much, reheat in the microwave in 10 second intervals until it reaches the desired consistency.