Y’all. This recipe. First of all I had every intention of posting this recipe in early fall. It is one of my absolute favorites and I have been making it for Thanksgiving and Christmas year after year and it is always a hit.
I am not a huge sweet potato person but I always look forward to this casserole- it really is delicious.
So I intended to post it weeks ago and then the holidays came hurtling toward me me and time got away from me. But the lovely thing is this is completely simple and quick so you could make this any old day of the week or pin this to your holiday boards so you don’t forget next year! Now let’s pat ourselves on the back. Look at you already pinning things for next year and here I am posting the recipes so early! 😉
This recipe is adapted from the Ruth’s Chris recipe, which is amazing but really, really rich. I cut back considerably on sugar and still find this casserole a smidge sweet. You can increase the butter and brown sugar if you like or try reducing it just a bit more. I hope you give it a shot.
- ½ cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans (or nut of your choice)
- ⅓ cup melted butter
- 3 cups mashed sweet potatoes*
- ¼ cup brown sugar
- i teaspoon vanlla
- ½ teaspoon salt
- 2 eggs beaten
- ¼ cup butter, melted
- Start by baking your sweet potatoes- I like to wash thoroughly, poke holes in the skin, bake at 400 degrees for about 45 minutes until soft inside.
- Once baked to softness, allow to cool, cut skin and use a spoon to remove all the sweet potato into a bowl.
- Add other ingredients and stir very well.
- Beat by hand or in a mixer until fluffy.
- Pour mixture into ramekins or a large casserole dish.
- Bake at 350 for 30 minutes.
- Sprinkle topping generously and bake an additional 10 minutes.
I like to bake the potatoes in the oven for the best texture but you can also cook them in the microwave.
Mash those suckers up. I love the bright orange color of these guys.
I like an old fashioned masher but you can puree with a hand mixer if you like.
Already this is yummy. Now add a little brown sugar and pecans and it is really something delicious.
And ta da! A large casserole dish or individual ramekins work perfectly.
If you decide to give this recipe a shot, please come back and let me know what you think!
Here are a few other recipes you might also enjoy:
I love this recipe. I use to go to the restaurant to get it not often due to price and then I found this online and have been making it ever since. 3 times a yr on holidays the family likes it even the baby. I make it as listed I don’t change a thing but it is very sweet.
Kimberly- yes it is wonderful! Almost dessert as the restaurant makes it.