Sweet Potato Jalapeno Casserole
Add a bold twist to your holiday table with this Sweet Potato Jalapeno Casserole, where creamy sweetness meets a subtly spicy kick. This casserole blends buttery mashed sweet potatoes with rich heavy cream, warm cinnamon, and a pop of vanilla, all elevated by the unexpected heat of diced jalapenos. It’s crowned with a crunchy pecan crumble topping, made with brown sugar and melted butter, that bakes to golden perfection. Perfect as a side dish for festive gatherings or a unique addition to your weeknight dinners, this savory-sweet masterpiece is sure to impress. Ready in just over an hour, it’s a crowd-pleaser that delivers a balance of comfort and excitement in every bite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 large Sweet potatoes
- 6 tablespoons Unsalted butter
- 1 cup Heavy cream
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 2 medium, diced Jalapenos
- 0.5 teaspoon Salt
- 1 cup, chopped Pecans
- 0.25 cup All-purpose flour
- 0.25 cup Brown sugar (for topping)
- 2 tablespoons, melted Unsalted butter (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Peel and chop the sweet potatoes into large chunks. Place them in a large pot of salted boiling water and cook for 15-20 minutes, or until tender and easily pierced with a fork.
Drain the sweet potatoes and transfer them to a large bowl. Mash the sweet potatoes with a potato masher or fork until smooth.
Stir in 6 tablespoons of unsalted butter, heavy cream, 1/2 cup brown sugar, ground cinnamon, vanilla extract, diced jalapenos, and salt. Mix until fully combined and creamy.
Spread the sweet potato mixture evenly into the prepared casserole dish.
In a separate bowl, prepare the topping by combining chopped pecans, all-purpose flour, 1/4 cup brown sugar, and 2 tablespoons of melted butter. Stir until crumbly.
Sprinkle the pecan mixture evenly over the top of the sweet potato base.
Bake the casserole in the preheated oven for 25 minutes, or until the topping is golden brown and fragrant.
Remove from the oven and let it cool for 5-10 minutes before serving.
Serve the Sweet Potato Jalapeno Casserole warm as a flavorful side dish or a comforting main course.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 35.9 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
