BEST SWEET POTATO CASSEROLE RECIPE
I used to despise sweet potatoes with all that marshmallow topping until last year when my sister-in-law Kim gave me a recipe that changed my mind.
The only other time I have enjoyed sweet potatoes is when we go to Ruth’s Chris steak house for special occasions and John orders them.
I always give him a little flack and say, “You ordered sweet potatoes (imagine a 13 year old girl’s voice with a lot of attitude)?!
It’s not Thanksgiving.” But guess who always ends up licking the plate…me. The flavor is insane.
RUTH CHRIS
So this year when I stumbled across THE the original recipe,
Why try something new when I knew how good Kim’s recipe was? A family favorite.
Then as I looked at the recipes closer I realized the ingredients were exactly the same.
The only difference was that Kim’s had a little milk in them which I left out last year anyway because my potatoes were already looking a little on the wet side.
PRO TIPS
- They’re creamy with a brown sugar pecan crust great for a special occasion and holiday meal. No mini marshmallows on top here.
- These could easily be dessert maybe even with a scoop of ice cream.
- You can make these up to a couple of days in advance and then bake the crust for 10 minutes before serving.
Reader Nadine said, “Sooo good! And I don’t usually like sweet potatoes…! Made this for our family Thanksgiving. I made it the day before per instructions and it came out Great! Everyone raved about this dish ! The topping put it over the top! And so easy…” – ★★★★★
PREPARING THE SWEET POTATOES
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| Just boil, bake, or even microwave your sweet potatoes until fork tender. Mash them with a fork or a potato masher. There’s no need for peeling. Just scoop the flesh out. |
Using an electric mixer, make the sweet potato filling. Cream them together with some eggs, sugar, and melted butter. This has the best texture.
Top with a brown sugar pecan crust layer. The pecan topping is the best part in my opinion. Pour on top of the casserole.
HOW TO MAKE SWEET POTATO CASSEROLE
Instructions:
- Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
- For the crust: Stir together the brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble topping maintain its form and not melt into the sweet potatoes.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.
- Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and be stored in the refrigerator for a couple of days if making ahead of time. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust – around 10-20 minutes.
- Sprinkle the surface of the sweet potato mixture evenly with the pecan crumble return to oven for 10-20 minutes or until crumble is browned. Allow to sit for a minutes before serving. Makes 10 servings. Store leftovers in the fridge in an airtight container.
MAKE AHEAD SWEET POTATO CASSEROLE
Can these sweet potatoes be made ahead of time?
Yes! Prepare the filling and bake then refrigerate until the day of baking. Bake for 10-20 minutes then sprinkle the streusel topping on top and bake according to the directions.
*Note- I’ve also made the entire recipe days ahead and it reheats great the next day! These award winning sweet potatoes will be a hit! Also good at room temperature.
CAN YOU FREEZE SWEET POTATO CASSEROLE?
Yes. This can be frozen after baked for up to three months. To reheat: Thaw in the fridge and bake at 350 degrees F for 10-15 minutes or until heated through.
YAMS VS SWEET POTATOES
What is the difference between yams and sweet potatoes? Actual yams are native to Africa and it is very rare that you will see an actual yam in the United States. Grocery stores label them both yams and sweet potatoes but they are most likely sweet potatoes.
CAN I USE CANNED SWEET POTATOES?
Yes. If you’re looking for the canned version at the grocery store sometimes they are called sweet potatoes and sometimes they are called yams.
Make sure you get the ones that are not stored in syrup (these are already sweet enough). You’ll need about 3 (15 ounce) cans to make 3 cups.
Ruth’s Chris Sweet Potato Casserole
Ingredients
Crust:
- 1 cup brown sugar
- 1/3 cup all purpose flour
- 1 cup chopped pecans
- 1/3 cup butter , melted
Sweet Potato Mixture:
- 3 cups cooked and mashed sweet potatoes, (see Note)
- 1 cup white sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs , well beaten
- 1/2 cup butter , melted, (1 stick)
Equipment
Instructions
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Preheat oven to 375 degrees. Spray a with
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For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
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Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a in the order listed. Beat thoroughly with a for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.
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Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
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*If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust – around 10-20 minutes.
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Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Makes 10 servings. Allow to set for a few minutes before serving.
Video
Notes
Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes (my preferred method).
Source: my SIL Kimi
The size of dish will depend on how thick you want your potatoes. I like to use around a 2 quart dish. A 9×13 pan is a 3 quart dish so if you’re doubling it and put it in a 9×13 it might be on the thicker side.
CAN YOU FREEZE SWEET POTATO CASSEROLE?
Yes. This can be frozen after baked for up to three months. To reheat: Thaw in the fridge and bake at 350 degrees F for 10-15 minutes or until heated through.
