Recipes

Recipes · Appetizer

Sweet Potato Casserole, Ruth Chris

Appetizer · Desserts · Potatoes

★★★★★

Sweet Potato Casserole, Ruth Chris
Prep 10 mins
Cook 35 mins
Serves Servings: 8 servings

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)

Directions

Prepare the Sweet Potatoes

  1. 3 cups sweet potatoes is about 3-4 large sweet potatoes.
  2. To cook sweet potatoes first wash and dry them carefully then you can either…
  3. Bake them at 400 degrees for 50-60 minutes (my preferred method)
  4. Boil them for 30 minutes or
  5. Pierce them with a fork and microwave them for about 15-20 minutes. There’s no need for peeling, just scoop the flesh out.
  6. Allow to cool a bit so as not to cook the eggs we will be adding below.
  7. 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. Add a splash of milk if needed and mix.
  8. Preheat oven to 375 degrees:

Prepare the Baking Dish

  1. The size of dish will depend on how thick you want your potatoes. I like to use around a 2 quart dish. A 9x13 pan is a 3 quart dish so if you’re doubling it and put it in a 9x13 it might be on the thicker side. Spray the dish with nonstick spray.

Prepare the Crust

  1. 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.

Cooking

  1. Pour the casserole mixture into your prepared baking dish. Bake for 25 minutes.
  2. (At this point, the 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.)
  3. 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 set at least 30 minutes before serving.
  4. The brown sugar and pecan streusel should be slightly browned and crunchy. Makes 10 servings. Store leftovers in the fridge in an airtight container.

Notes

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.

CANNED SWEET POTATOES?: Yes. In a pinch. 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.