This Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust, just like at Ruth’s Chris Steakhouse.
One of our family favorites, sweet potato casserole, is often served at Thanksgiving dinner— and is as important as the ham and cornbread dressing. The secret is baking the sweet potatoes; that way, they retain more flavor.
The sweet potatoes are mashed with butter, brown and white sugar, milk, eggs, and spices. Then the mixture is topped with a crunchy pecan crust and marshmallows for the perfect blend of flavors and textures.
If you have to pick sides, I’d suggest this Sweet Potato Casserole! It’s a great compliment to the traditional Thanksgiving turkey or ham and can be served at room temperature. The brown sugar pecan topping gives this dish an added touch of elegance. I’m bringing it to my family gathering this year and can just see the smiles on everyone’s faces when the smell hits the air.
Let me know what your favorite Thanksgiving side is in the comments! Be Well-Omniley
Classic Sweet Potato Casserole with marshmallows and toasty pecans throughout is a traditional side at our family Thanksgiving table.
3–4 medium sweet potatoes, baked
1/4 c condensed milk
1/4 c evaporated milk
1 c white sugar
1/4 c brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/2 c brown sugar, packed
1 c pecans, chopped
1 c marshmallows
Preheat the oven to 350 degrees F. Butter a baking dish.
Peel baked potatoes and place in mixer.
Mix together the sweet potato, milk, brown sugar, vanilla, spices, and eggs.
Transfer mixture to the prepared baking dish.
For the topping: Combine the flour, brown sugar, and butter in a medium bowl until moist and the mixture clumps together. Stir in the pecans and marshmallows. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
You can boil the sweet potatoes also; baking preserves more flavor.
Greetings. We are in full holiday swing at my home; what about you? I have a Halloween display, Christmas display, and Fall vibes colliding with one another. I am not shame of either. This year we are celebrating love, life, and laughter.
Nothing says the holidays like my late NaNa’s sweet potato pie. I’ve had a hard time replicating this recipe over the years since my Nana passed away. Just ask my son who makes the best sweet potato pie, and he will say, “NaNa did’. One of the fondest memories he has of her is her sweet potato pie. Let me tell you this is one lady I don’t mind coming second in line to.
I vividly remember her moving about the kitchen during the holidays with so much swagger. She never once seemed to get anxious in the kitchen as I somehow still get when trying to coordinate dishes and make sure everything is ready at the same time and at the perfect temperature. I now understand how she remained so cool, calm, and collect; she had performed these tasks so many years it was like second nature to her. As I began to hit my stride in my kitchen these days, I can finally say I have a little swagger under my apron too.
If you are looking for a crowd-pleasing dessert during the holidays, this sweet potato pie will not disappoint. Serve it with coffee, top it with fresh whipped cream, or serve it plain; after indulging, everyone will be ready for their afternoon nap.
Over the years, I have perfected my recipe by baking the sweet potatoes and using plain kefir instead of regular milk. While these changes may seem subtle, they blow the flavor profile out of the roof.
Now, if you are ready; Let’s get started. Place your cleaned sweet potatoes on an aluminum lined baking sheet and bake at 400 degrees for 1 to 1 1/2 hours or until softened. Allow them to cool to room temperature.
Meanwhile, spray the pie pan(s) with nonstick spray. If you are using a frozen pie crust, skip this step.
Remember, I’m all about working smarter, not harder during the holidays, so I opted for a premade pie crust. Unroll it and place it in your pie pan—Pierce with a fork a few times and set to the side. If you are using frozen pie crust, just allow the crust to come to room temperature and pierce with a fork a few times and set to the side.
Once the sweet potatoes have cooled to room temperature, peel and discard the skin. Place sweet potato in a mixing bowl and remove any long, stringy fibers.
Add all the remaining ingredients to the mixing bowl.
Blend the mixture until completely smooth.
Pour mixture into pie pan and cook 40-45 minutes or until a toothpick comes out clean.
Place pie(s) on a wire rack and allow to cool completely.
Serve with your favorite topping like cool whip or nothing at all. I hope this recipe brings you as much joy as it brings my family. As always, thank you for your continued support along this journey; it means the world to me. Be Well and Happy Holidays-Omniley?
Easiest Southern-Style sweet potato pie. Made with kefir and store ready crust to help beat the holiday rush.
Course: Dessert, holiday
Author: Belle Omniley
2lbsweet potato~4 large baked/boiled sweet potato
2pie crustfrozen or rolled, unbaked
Preheat oven to 400 degrees.
Place cleaned sweet potatoes on an aluminum lined baking sheet and cook for 1 hour to 1.5 hours or until softened.
Allow sweet potatoes to cool to room temperature.
Set oven to 350 degrees.
Prepare pie crust and set to the side. If using rolled pie crust spray pie pan, then place crust in pan. Pierce a few holes in crust with fork.
Peel skin from sweet potatoes and place in blender. Remove any long, stringy fibers.
Add additional ingredients to blender. Beat mixture until smooth and pour into prepared pie crust (s).
Bake for 40-45 minutes, or until toothpick comes out clean. Allow pie(s) to cool on cooling rack.
This recipe with yield enough mixture for 2 regular-size pie crusts. If using a deep-dish pie pan depending on size may only yield enough mixture for 1 pie. You can substitute regular milk or buttermilk if kefir is not available.