The Best Sweet Potato Casserole Recipe

Sweet potato casserole has become a staple for my family’s holiday meals. I’ve been making it for the past 3 years and it has become a new favorite for some of our pickiest eaters. I originally used the “Ruth’s Chris Sweet Potato Casserole” recipe from food.com, but I’ve tweeked the recipe for our tastes and preferences. I was asked for the recipe a few weeks ago so I thought I’d share it on the blog for anyone to access at any time! FYI, this recipe can be quite time consuming, which may be why I only fix it 2-3 times a year. But it is sooooo worth it!

You can use canned sweet potatoes to save time if you like, but I’m convinced that baking my own sweet potatoes makes this dish even more delicious! To get 4 cups of mashed sweet potatoes I baked 5 fairly large sweet potatoes. I bake them at 450° for 1 hour and 15 minutes. Then turn the oven off and let them sit for 45 minutes. The skins practically fall off!

Next, I combine my sweet potatoes, sugar, vanilla, salt and eggs, place it in a buttered baking dish, and bake at 375° for 35 minutes.

While that’s baking, I combine the crust ingredients (brown sugar, pecans, flour, and butter). Once the sweet potato mixture has baked I pour on the crust.

Bake for an additional 25-30 minutes . It should be nice and bubbly. Then let it sit for 30 minutes to cool. The crust will harden and it should look just like pecan pie! 😉

Last, but definitely not least, dig in, enjoy, and leave a comment to let me know how it was!!

Ingredients: 

Sweet Potato Mixture

4 cups mashed sweet potatoes (You can use canned sweet potatoes, just make sure to drain liquid.)

1 cup sugar

1 1/3 teaspoons vanilla

2/3 teaspoon salt

3 eggs

1/3 cup melted butter

Crust

1 1/3 cups brown sugar

1/2 cup flour

1 cup chopped pecans

2/3 cups melted butter

 

Directions: 

  1. Bake 4 – 5 large sweet potatoes at 450° for 1 hour and 15 minutes. Turn off oven and leave for 45 additional minutes.
  2. Combine sweet potato mixture and pour into a buttered baking dish.
  3. Bake at 375° for 35 minutes.
  4. Combine crust mixture and pour on top of baked sweet potato mixture.
  5. Bake for 25-30 additional minutes. (until the surface gets nice and bubbly)
  6. Let cool 30 minutes before serving.

 

 

3 Comments

  1. Sharon

    I love this recipe but I like the white sweet potatoes. I am sure the orange are much better for you. Merry Christmas, sweet cousin!

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