A delicious, smooth and creamy sweet potato casserole dish with a crunchy pecan-brown sugar topping needs to join your Thanksgiving table this year!
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I’m dropping some deliciousness onto your Thanksgiving table today! Yes, mentally prepare yourself, because Thanksgiving is only a few weeks away.
I get too excited about the holiday season and yes, I am terribly, terribly too thrilled to share my first Thanksgiving recipe of the year here with y’all on the blog. Unless you call those ultra-smooth and creamy mashed potatoes the first Thanksgiving recipe because you’re totally planning on having it on your table. I don’t blame you.
While I say all three holidays of the holiday season are on equal ground in my eyes, Thanksgiving is the one all about food. Yeah, family too, but that’s all the holidays!
Thanksgiving is strictly about giving thanks and. the. food.
Then sleeping it off and spending family time shopping on Black Friday. Without the kids. Can’t get Christmas presents for the kids with the kids, ya know?
This recipe isn’t a family recipe (that would be my Southern Candied Yams, a family tradition!) but a recipe inspired by Ruth Chris Steakhouse’s sweet potato souffle, which isn’t really a souffle. Why is it called a souffle at the restaurant, I don’t know, but now I need to ask when I go back.
I had never had a sweet potato casserole of any type before and never sweet potatoes in any other form besides yams and pie; and boy, it rocked all the socks off the first time we tried this.
It’s very sweet potato pie-esque, with a rich, creamy, and smooth filling but the topping is even better than any ole pie crust. It brings amazing texture, it’s crunchy, it’s got pecans (which are optional, but I mean, it’s pecans!) and brown sugar, which kind of melts and makes the topping have a sweet, sticky, caramel-esque goodness to it. Disregard me if I’m not making sense, just know that I’m in a sweet potato haze at the moment.
That’s the tagline for this recipe: so good, you’ll lose your mind. Or at least get very sleepy and incoherent and will more than likely need a nap.
Perfect for Thanksgiving.
Also perfect for eating cold at 4 AM when you wake up from your Thanksgiving coma.
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- 5 cups roasted sweet potatoes mashed through ricer (about 5-6 sweet potatoes)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 8 tbsp 1 stick unsalted butter, softened to room temp
- 2 tsp vanilla extract
- 3 eggs well beaten
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
- 6 tbsp unsalted butter melted
- 1/4 cup old fashioned rolled oats
- Preheat oven to 375 degrees F. Spray a 9x13 oven-safe baking dish with non-stick spray.
- In a large bowl, combine sweet potatoes, sugars, salt, butter, vanilla, and eggs with a whisk or hand mixer until the sweet potato mixture is creamy and fluffy, about 3-5 minutes.
- Pour sweet potato mixture into prepared baking dish.
- Mix crust ingredients together in a medium sized bowl, then sprinkle generously and evenly over sweet potatoes in the baking dish.
- Bake in oven for 50-55 minutes. Let cool for at least 30 minutes before serving, the crust should be brown and crunchy.