Duck Fat Sweet Potato Casserole

This twist on a classic holiday favorite replaces traditional butter with rich, savory duck fat to elevate your sweet potato casserole to gourmet heights. The natural, velvety sweetness of roasted sweet potatoes pairs perfectly with the deep, umami notes of duck fat, creating an incredibly luxurious texture.

Ingredients

  • 6 tbsp. Duck Fat, Divided
  • 3 lbs. Sweet Potatoes, Peeled and Cubed
  • ¼ cup Heavy Cream
  • 4 tbsp. Brown Sugar, Divided
  • 1 ½ tsp. Salt
  • 1 tsp. Pepper
  • ½ tsp. Cinnamon
  • ¼ tsp. Smoked Paprika
  • 1 cup Pecans, Chopped
  • ¼ cup Flour

Direction

  • Preheat oven to 400°F. Toss cubes in 3 tbsp. duck fat, salt, and pepper. Roast in a sheet pan for 30 minutes.
  • In a large bowl, mash roasted sweet potatoes with heavy cream, 2 tbsp. brown sugar, cinnamon, and smoked paprika.
  • Mix chopped pecans with remaining duck fat, flour, remaining brown sugar and a pinch of salt.
  • In a greased baking dish, spread out sweet potato mixture. Top with duck fat pecan mixture. Bake for 20 minutes.
  • Let cool and serve.
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