This is the best sweet potato dish you will ever have, promise!
I know thats saying a lot. But I wouldn't say it if it wasn't true. There is never a crumb left when I make this dish. The recipe comes from my husband's great-grandma Gertrude. So it's been around for some time. But in case you have never had this version of sweet potato casserole, I am excited to share the recipe with you today. Also, if you have ever been to Ruth's Chris Steak House, this is very similar to the sweet potato casserole served there. It is one of my brother's favorite things ever so when I made this casserole for a family party he was pretty excited to try it. He said it tasted just like the one he gets at the restaurant! Even if you think you don't like sweet potatoes, give these a try. You just might change your mind :)
Another great thing about this dish is that you can make it the day or two before Thanksgiving. I am all about saving time in the kitchen! I love Thanksgiving but also feel like we should get to spend more time eating and enjoying our time with friends and family than slaving away in the kitchen all day, right?! You can prepare the potato mixture then store it in the fridge. Then on Thanksgiving all you have to do is bake it, make the topping (which is easy!) and bake it an additional 15 min with the topping.
Pre-heat your oven to 375 degrees. Grease a casserole dish (about 2 1/2 quart size)
Combine the sweet potatoes, sugar, eggs, vanilla, buttermilk and butter in a medium bowl using an electric mixer or by hand.
Pour into your casserole dish.
Bake at for 25-30 minutes. (Or if you want to make this dish ahead of time, cover and store in the fridge for up to 2 days. Take it out and bake uncovered.)
While it is baking, make the topping. Combine the flour, pecans, butter and brown sugar in a small bowl. When the casserole is done baking remove from oven and sprinkle topping over the top. Bake for an additional 10-15 minutes. You want a lightly browned, crunchy top.
Let it sit for about 30 minutes before serving.
Notes: *Milk will work if you don't have buttermilk. I bake my potatoes in the oven. Wash, dry and pierce with a fork. Place on a baking sheet and bake for 30-45 min at 375 degrees or until it passes a fork test. Let them cool, then peel the skin off or cut open and scrape out the insides. You could also use canned yams if you were pressed for time. I use salted butter, if you prefer unsalted, add a 1/2 tsp. salt to the potato mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (258g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 363 (48%)|
|Amt Per Serving||% DV|
|Total Fat 40.3g||54 %|
|Saturated Fat 17.9g||90 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 130.6mg||40 %|
|Sodium 9575.3mg||330 %|
|Potassium 480.5mg||13 %|
|Total Carbohydrate 99.1g||29 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 95g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 757
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