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Jordan Andino's Sweet Potato Casserole

Jordan Andino's Sweet Potato Casserole
Jordan Andino's Sweet Potato CasseroleNathan Congleton / TODAY

Chef notes

I love this recipe because it takes my dad's amazing stuffing recipe that I’ve been devouring for 25+ years and brings it into a servable dish and makes it mobile and not dependent on being stuffed into a turkey.

Technique Tip: Charring!  By charring certain aspects of the dish you get a bolder and deeper flavor.

Swap Option:  Make it gluten free by removing the bread crumbs or make it vegan by using tofu instead of ground pork.


  • 2 pounds ground pork
  • 3 cups large bread crumbs (1/4-inch cubes roughly in size)
  • 4 pieces sweet potato (1/4-inch cubes roughly in size)
  • 1/2 cup parsley, roughly chopped
  • 4 Spanish onions, cut into eighths
  • 4 tablespoons fresh garlic, minced
  • 2 whole habaneros, minced
  • 3 cups turkey gravy (or gravy you use for your meal)
  • 2 cups vegetable oil
  • Salt and pepper to taste
  • 1/2 pound butter, melted


In a large mixing bowl, combine potato, ground pork, Spanish onions, garlic, habanero, oil, 1/4 pounds of melted butter, and season with salt and pepper and mix all ingredients until fully incorporated and equally distributed. Place on tin foil-lined and oiled roasting rack.

Roast at 375°F for 40 minutes or until dark golden brown and charred, remove from oven and let cool for 10 minutes.

In a large mixing bowl, combine roasted ingredients with parsley, bread crumbs, and gravy and mix until all gravy is soaked into the vegetables and meat.

Pour 1/4 pound of melted butter as base for casserole dish and place mixed vegetables/meat into casserole dish and compact.

Bake at 350°F for 25 minutes or until the edges start to crisp and the top of the casserole starts to get dark brown.

Remove from oven and let cool for 15 minutes and enjoy!