Fresh Sweet Potato Casserole

I love sweet potatoes at Thanksgiving!  This fresh sweet potato casserole is a new and improved take on my previous sweet potato casserole, that was based on the one from Ruth’s Chris.  This new and improved recipe, while inspired by my previous one, throws everything out the window and starts from scratch.  It is the perfect balance of sweet and savory.  It quite possibly is one of the best side dishes that I have ever made.  You definitely need to add this Sweet Potato Casserole to your Thanksgiving table!

Fresh Sweet Potato Casserole

Preheat the oven to 400 degrees Fahrenheit.

Cooking the fresh Sweet Potatoes

Wash 4 sweet potatoes and then poke the sweet potatoes 5-6 times with a fork, to create a few vent holes.

Place the sweet potatoes onto a baking sheet and bake for 1 hour and 20 minutes.

Check the potatoes for doneness with a skewer.  If the skewer slides right in without any resistance, then they are done.  You can also use a probe thermometer and check to see if the sweet potato is 210 degrees.  If they are done, remove them from the oven and allow them to cool.

Turn the oven down to 350 degrees.

Making the Casserole Base

Once the potatoes are cooled, peel off the skin and place the meat of the potato into a large bowl.  You will find that peeling the sweet potato after baking is quite easy.  Mine just basically slid out of the skins.

Mash the potato and then add the sugar, salt, butter, milk and vanilla.  Mix and then slowly add the 2 beaten eggs.  Then, using a hand held mixer, whip the potato mixture to get it to a light and fluffy consistency.

Scoop the casserole into a 9×13 greased baking dish.  I used a 9×13 pyrex baking dish.

Making the topping

In a medium bowl combine 1/2 cup of brown sugar and 1/3 cup of all-purpose flour.  Mix and then cut in 3 tbs of butter using a fork or pastry blender.

Once butter is cut into the brown sugar mixture, fold in 1/2 cup of chopped pecans.

Sprinkle the topping over the sweet potato casserole base.

Then, bake in a preheated 350 degree oven for 30 minutes or until the topping is nicely browned.

Remove and let sit for a couple minutes before serving.

I must say that this is quite possibly one of the best side dishes that I have ever had.  The sweet potatoes are not overly sweet and the topping adds a nice hint of sweetness to some of the bites.

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Fresh Sweet Potato Casserole

Prep Time

1 hr 30 mins

Cook Time

30 mins

Total Time

2 hrs

 

The perfect side dish for any occasion. However, I believe it is a must have at Thanksgiving. This is the best sweet potato casserole recipe around.

Servings: 8 servings

Author: Rex

Ingredients

Casserole Base

• 4 large sweet potatoes
• 1/3 cup sugar
• 2 eggs beaten
• 1/2 tsp salt
• 4 tbs butter
• 1/2 cup milk
• 3/4 tsp vanilla

Casserole Topping

• 1/2 cup brown sugar
• 1/3 cup flour
• 3 tbs butter cold
• 1/2 cup pecans chopped

Instructions

Fresh Sweet Potato Casserole

1. Preheat the oven to 400 degrees Fahrenheit.

Cooking the fresh Sweet Potatoes

1. Wash 4 sweet potatoes and then poke the sweet potatoes 5-6 times with a fork. To create a few vent holes.
2. Place the sweet potatoes onto a baking sheet and bake for 1 hour and 20 minutes.
3. Check the potatoes for doneness with a skewer. If the skewer slides right in without any resistance, then they are done. You can also use a probe thermometer and check to see if the sweet potato is 210 degrees. If they are done set aside and allow to cool.
4. Turn the oven down to 350 degrees.

Making the Casserole Base

1. Once the potatoes are cooled, peel off the skin and place the meat of the potato into a large bowl. You will find that peeling the sweet potato after baking it is quite easy. Mine just basically slid out of the skins.
2. Mash the potato and then add the sugar, salt, butter, milk and vanilla. Mix and then slowly add the 2 beaten eggs. Then using a hand held mixer, whip the potato mixture to get it to a light and fluffy consistency.
3. Scoop the casserole into a 9x13 greased baking dish. I used a 9x13 pyrex baking dish.

Making the topping

1. In a medium bowl combine 1/2 cup of brown sugar and 1/3 cup of all-purpose flour. Mix and then cut in 3 tbs of butter using a fork or pastry blender.
2. Once butter is cut into the brown sugar mixture, fold in 1/2 cup of chopped pecans.
3. Sprinkle the topping over the sweet potato casserole base.
4. Then bake in a preheated 350 degree oven for 30 minutes or until the topping is nicely browned.
5. Remove and let sit for a couple minutes before serving.
6. I must say that this is quite possibly one of the best side dishes that I have ever had. The sweet potatoes are not overly sweet and the topping adds a nice hint of sweetness to some of the bites.