Sweet Potato Casserole Recipe

15079032_1142779852443061_2381066070190132062_nMost people only have this during Thanksgiving but my husband loves sweet potato casserole so much we usually have it a few time throughout the year.   A few years ago we had Thanksgiving at my in-laws and my husband’s sister made a . It was the absolute best I have ever had. I begged her for the recipe, since then I have made it every Thanksgiving. It is similar to the Ruth Chris Sweet Potato Casserole and so yummy! I wanted to share it because once you try it you will fall in love. It is really easy to make and people think you are master chef!!

Crust

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (I like to chop about 1/2 cup  and use whole or cracked for the other 1/2 cup (pecans preferred))
  • 1/3 stick butter, melted
  • Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture

  • 3 cups mashed sweet potatoes (boil them until soft enough to mash with a fork)
  • 1 cup sugar (I do 3/4 sugar and 1/4 brown sugar)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon cinnamon

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.

Pour mixture into the baking dish. Bake for 30 minutes. (At this point, dish can be covered and refrigerated.)

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy.

3 comments

  1. Cheapviagra says:

    Recipe: Pre-heat oven to 400 Crust- 1 12.5oz can chunk chicken 1/2 container (about 1 cup) shredded Frigo Parmesan cheese 1 egg -Drain chicken best you can, spread out on parchment paper on cookie sheet, smash with knife or fork, and bake for 10 minutes to dry out more. Remove from oven and mix with one egg and your shredded parm. Spread out back on parchment and form into crust shape, this will spread and and make one big pizza (half filled me up). Back into oven for 10-12 minutes to bake crust. Remove and top with your favorite toppings, based on your specific diet, or not 🙂 then back in oven for about 8-10 minutes just long enough to melt the cheese and heat everything up evenly. Enjoy! *Pre-cook toppings before spreading them on the crust. If I am using usual pizza toppings such as sausage and pepperoni, I cook the raw meat first, then stir fry everything together for a few minutes before putting on the crust.

  2. Terri Beavers says:

    This is probably the easiest recipe I’ve found for this casserole. I buy 25 pounds of sweet potatoes at a time because I love them so much all year long. I can’t wait to try this recipe.

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