Sweet Potato Casserole with Pistachio Crust

Learn how to make a Sweet Potato Casserole with Pistachio Crust Recipe! – Visit http://foodwishes.blogspot.com/2011/1… for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Sweet Potato Casserole with Pistachio Crust !

Preheat oven to 350°F

For the sweet potatoes:

  • 2 1/2 lbs sweet potatoes
  • salt to taste
  • 2 tbsp butter
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup buttermilk
  • 1/3 cup milk
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • pinch of allspice
  • pinch of cayenne

For the pistachio crust:

  • 1/2 cup chopped, crushed pistachios (I used roasted, salted)
  • 1/2 cup light brown sugar
  • 1/3 cup all-purpose flour
  • 4 tbsp melted butter


  1. Peel, chop and boil sweet potatoes over high heat, salting water well. When they are tender, drain and add butter. Mash and set to side.
  2. Whisk eggs, syrup, buttermilk, milk, vanilla, salt, allspice and cayenne together.
  3. Slowly add potatoes to mix in spoonfuls (temper) – place mixed mixture in a 2 ½ quart casserole dish allowing space for crust.
  4. Combine pistachio crust ingredients, mixing well, and top casserole carefully. When evenly distributed, gently press crust down.
  5. Bake for 25-30 minutes or until browned on top. Optional: brown under boiler for one minute. Let rest before serving.

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