If I am ranking Thanksgiving side dishes by matter of importance, sweet potatoes are in my top three. This sweet potato casserole will be in your top five soon, I promise.
It’s tasty with roasted turkey or baked ham but you could also have another serving for dessert; it’s that good. It’s not ridiculously sweet― just sweet enough, crunchy enough, and there are rarely leftovers.
Sweet Potato Casserole with Pecan Crumble
If you haven’t been to Ruth Chris Steakhouse, they have this very dish on the menu. Did you know they have also posted their EXACT Sweet Potato Casserole recipe online? You’re welcome. This is based off their recipe with 3 additions and adjustments.
If you wanted to make some adjustments to this sweet potato casserole to suit dietary restrictions or preferences, you could:
- Omit the nuts in the crunchy topping and just increase the amount of oatmeal
- Sub the butter in the topping for coconut oil
- Use a flour substitute for the topping (i.e. gluten-free flour, almond meal, etc.)
- Decrease the refined sugar in the sweet potato mixture by subbing maple syrup for 1/2.
- Try a flax egg or another egg substitute in the filling mixture.
TIP: Boil your sweet potatoes whole and with the skin ON. Once fork tender, turn off the heat and let cool. The skins with peel right off!
Sweet Potato Casserole with a Pecan Crumble
Yield 8 servings
Creamy sweet potatoes topped with a sweet, crunchy, pecan topping.
Ingredients
Topping
- 1 cup brown sugar
- 1⁄3 cup flour
- 1/3 cup old-fashioned oats
- 1 cup chopped pecans (walnuts would work as well)
- 1⁄2 cup butter, melted
Sweet Potato Mixture
- 3 cups mashed sweet potatoes ; ~approx. 3 medium sweet potatoes
- 1 cup white sugar
- 1⁄2 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 eggs, beaten
- 1⁄2 cup butter, melted (1 stick)
Instructions
- Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
- Prepare sweet potatoes: roast them whole or boil till fork tender. Make sure to remove the skins.
- Sweet Potato Mixture: Combine sweet potatoes, sugar, salt, cinnamon, vanilla, eggs and melted butter in a large mixing bowl. Beat with mixer or whisk vigorously.
- Pour mixture into baking dish. Bake for 30 minutes.
- Prepare Topping: In a medium bowl, add the brown sugar, flour, oats, pecans, and melted butter. Mix with your hands till mixture is crumbly.
- Remove sweet potatoes from oven after 30 minutes and sprinkle the surface of the sweet potato mixture with the pecan topping and bake for an additional 15-18 minutes. It will begin to brown when ready.
- Let cool for 10 minutes before serving.
Notes
If you wanted to make some adjustments to suit dietary restrictions or preferences, you could:
- Omit the nuts in the crunchy topping and just increase the amount of oatmeal
- Sub the butter in the topping for coconut oil
- Use a flour substitute for the topping (i.e. gluten-free flour, almond meal, etc.)
- Decrease the refined sugar in the sweet potato mixture by subbing maple syrup for 1/2.
- Try a flax egg or another egg substitute in the filling mixture.
Some other popular Thanksgiving sides: Roasted Delicata Maple Salad
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