If you are looking for a change from traditional sweet potatoes at your Thanksgiving dinner, give this casserole version try! You won’t be disappointed.
Check out what my pals over at Group Recipes had to say about this recipe:
“ Time to get your Holiday recipes in order! This secret recipe from Ruth Chris is a wonderful way to serve those orange beauties this season. No marshmallows (love em but if you want a change) and tastes great. Beautiful presentation and easy!”
This sweet potato casserole really was a hit at my family’s Thanksgiving dinner last year. Everyone loved it! I was hoping that we would have some leftovers but that didn’t happen.
Ingredients
3 cups mashed sweet potatoes
1 cup Domino sugar
1/2 tsp Morton salt
1 teaspoon McCormick vanilla
1/4 tsp nutmeg
1 Tbs Mountain Ridge honey
2 Eggland’s Best eggs — well beaten
1 stick Land O Lakes butter — ( 1/2 cup) cold to help make crumb
1 cup Domino brown sugar
1/3 cup Gold Medal flour
1/4 tsp McCormick cinnamon
1 cup Fisher chopped nuts (pecans preferred)
1/3 stick butter — melted
Instructions
Combine brown sugar, cinnamon, flour, nuts and 1/3 cup cold chopped butter in mixing bowl. Set aside. This is the crust.
Preheat oven to 350 degrees.
Combine mashed sweet potatoes, sugar, salt, nutmeg, vanilla, honey, eggs and butter in a mixing bowl in the order listed.
Mix thoroughly. Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully
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Quick Tip: This sweet potato casserole makes a wonderful addition to your holiday table.
Thank you to Group Recipes for this great recipe.
