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Mema’s Sweet Potato Casserole

Serves about 12


Sweet Potato Casserole

  • 6 cups mashed sweet potatoes, boiled and peeled
  • 3 tablespoons brown sugar
  • 1/2 cup orange juice
  • 2 tablespoons bourbon
  • 1/4 cup heavy cream
  • Salt and pepper to taste

Sweet-and-Salty Streusel Topping

  • 2 sticks unsalted butter
  • 2 cups brown sugar
  • 2 cups thick-cut oats
  • 2 cups flour
  • 1/2 cup shelled pumpkin seeds, shelled sunflower seeds, crushed walnuts and crushed pecans
  • 1 tablespoon fresh thyme, finely chopped
  • 2 teaspoons fresh sage, finely chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • Salt and pepper to taste


Sweet Potato Casserole
Preheat oven to 350° F

  1. Peel, cube and boil sweet potatoes until soft. Mash until smooth.
  2. Whip together mashed sweet potatoes, brown sugar, orange juice, bourbon, heavy cream and salt and pepper.
  3. Pour into ungreased 9-inch by 11-inch pan.
  4. Sprinkle streusel topping evenly over pan [recipe follows].
  5. Bake at 350° F for 45 to 50 minutes until golden brown and warmed through.

Sweet-and-Salty Streusel Topping

  1. Mix together brown sugar, thick cut oats, flour, pumpkin seeds, sunflower seeds, walnuts, pecans, thyme, sage, rosemary and salt and pepper.
  2. Warm a thick-bottomed skillet over medium heat.
  3. Slice butter into tablespoons.
  4. Add butter to skillet, whisking frequently until browned with nutty aroma.
  5. Mix browned butter into dry ingredients until crumbly.

I grew up in Alabama and my grandmother was this great old southern cook. The ingredients came from the garden outside, mostly. Every Thanksgiving, her favorite holiday, it would be a spread—anything you could think of—and one of her dishes was a whipped sweet potato. She would have the streusel topping with pecans from the garden. I like sweet-and-salty and brown butter, so I changed it to a brown butter streusel with fresh herbs.

Hudson Valley Restaurant Week is back this April 8-21!