UBS Virtual Cooking Class: Sweet Potato Casserole & 3 Types of Toppings

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Sweet Potato Casserole

Serves 6–8

3 lbs small or medium sweet potatoes, cooked until tender (see notes below)

4 tbsp (½ stick) unsalted butter, melted and cooled

Kosher salt and freshly ground black pepper

¼ cup packed light or dark brown sugar

Pinch of spices (choose one or a blend): ground cinnamon, ginger, nutmeg, clove, or allspice

¼ - ⅓ cup whole milk, at room temperature

1 tsp vanilla extract or vanilla bean paste, optional

2 large eggs, lightly beaten, at room temperature

Topping of choice: marshmallows, pecan streusel, or cornflake streusel (recipes below)

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

2. In a large bowl, mash the sweet cooked potatoes to your desired texture: you can use a potato masher and leave them chunky, or use a hand mixer or food processor for a smooth puree.

3. To the large bowl of mashed sweet potatoes, add the melted butter, brown sugar, spices, ¼ cup milk, vanilla (if using), and a generous pinch of salt and pepper. Taste and adjust seasoning. If the mixture feels stiff and thick, stir in additional milk one tablespoon at a time until smooth but not runny. Once flavor and texture is set to your liking, stir in eggs and mix until just incorporated.

4. Transfer mixture to the prepared baking dish. Smooth the top and gently tap the dish on the counter to release any air bubbles. Add your topping of choice evenly over the top (if using marshmallows, add only for the last five minutes of cooking; see notes).

5. Bake for 20–30 minutes, until the casserole is puffed and the topping is golden. If the topping browns too quickly, tent loosely with foil. Let cool for 10 minutes before serving.

How to Cook Sweet Potatoes

You can roast or boil the sweet potatoes. Roasting enhances flavor and removes some water; boiling is faster but can result in a wetter texture so be sure to dry them out as instructed.

Roasting:

1. Preheat oven to 400°F. Line a baking sheet with foil. Arrange whole, unpeeled sweet potatoes on the sheet. Prick with a fork, drizzle with olive oil, and season with salt. Roast for 45–60 minutes, or until fork-tender. Let cool slightly, then peel before using.

Boiling:

1. Peel and dice sweet potatoes into 1-inch cubes. Place in a pot of salted water and bring to a boil. Reduce to a simmer and cook until just tender (but not falling apart), 10–15 minutes.
2. Drain well, then return to the pot and cook over medium heat for 1–2 minutes to evaporate excess moisture. Let cool slightly before mashing.

Tips for Success

• Don’t overmix the filling to avoid a gluey texture.
• Use small or medium sweet potatoes—they’re naturally sweeter and contain less water.
• Let everything come to room temperature (or close) before mixing: butter, eggs, milk, and potatoes. This helps the filling blend smoothly.

Optional Upgrades

• Brown the butter before adding for a deeper, nutty flavor.
• Add 1–2 tbsp bourbon or dark rum for a boozy twist.
• Grate in orange zest for a hint of citrus.
• Substitute maple sugar for a cozier, autumnal sweetness.

Make-Ahead Instructions

• To prepare ahead: Assemble the casserole (without topping), wrap tightly, and refrigerate for up to 2 days or freeze for up to 3 months.
• • If frozen, thaw in the fridge overnight.
  • Let sit at room temperature for 30 minutes before baking. Add topping just before baking.
  • If baking from cold, extend cook time by 10–15 minutes.
• Topping storage: Both streusel toppings can be made in advance and stored in an airtight container in the fridge for up to 3 days.

Topping Options

Marshmallow Topping

1 (10.5 oz) bag mini marshmallows (about 2–3 cups)

1. Unlike the other toppings, the marshmallows will burn if kept in the oven for the full cooking time. If using marshmallows, cook the casserole without the marshmallows for the first 20 or so minutes, then add the marshmallows and return the casserole to the oven, cooking for an addition 5 or so minutes until browned. Thay marshmallow layer can be thick and full or light and sparse, depending on your preference.

Cornflake Streusel

2 cups cornflakes, divided

1¼ cups all-purpose flour

½ cup packed light or dark brown sugar

1 tsp ground cinnamon or pumpkin pie spice

½ tsp salt

½ cup (1 stick) unsalted butter, cold and cubed

1. Place ½ cup cornflakes aside.

2. In a bowl, combine remaining 1 ½ cups cornflakes, flour, sugar, spices, and salt; mix well.

3. Add cold butter and cut into the mixture using your fingers, crushing some cornflakes as needed, until clumps form. Fold in reserved whole cornflakes at the end.

Pecan Streusel

1 cup packed light or dark brown sugar

¼ cup + 1 tbsp all-purpose flour

1 tsp ground cinnamon or pumpkin pie spice

Pinch of salt

¼ cup (½ stick) unsalted butter, melted and cooled

1 cup raw pecan halves, chopped

1. In a bowl, combine sugar, flour, spices, and salt. Stir in the melted butter until the mixture forms coarse crumbs. Fold in the pecans.