Sweet Potato Casserole

By Taste of Lime

My husband’s aunt used to make a delicious sweet potato casserole around the holidays, and it was always a favorite of ours. She lived in the New Orleans area during the 1960s and 70s, around the same time Ruth Fertel opened up the original Ruth’s Chris Steak House. One of the more popular dishes on the menu was the sweet potato casserole. After doing a little research into the origin of our own recipe, I couldn’t help but see the similarities. We’ve had this recipe since the 1970s, so I don’t know whether it’s inspired by Ruth’s well-known dish or just part of a regional tradition in Southern cooking. No matter where it came from, this sweet potato casserole has a rich history and a great flavor. I’ve tweaked it a bit to suit my own taste, but I’ve also kept the essence of what makes it so special.

Tips

We like to use red-skinned or dark orange sweet potatoes when we make this casserole. They have a sweet flavor, and they’re great for mashing.

Our recipe calls for 2 cups of mashed sweet potato. That’s about 1 1/2 pounds of potatoes. I like to cook a little more than 1 1/2 pounds, just to be sure there’s enough.

Sweet Potato Casserole

Servings: 4 to 5
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Ingredients

2 cups cooked, mashed sweet potatoes
1/4 cup sugar
1/4 cup milk
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

For the Topping

1/2 cup packed light brown sugar
1/2 cup chopped walnuts or pecans
2 tablespoons melted butter
1 tablespoon all-purpose flour

Directions

Wash the sweet potatoes and cut into about 2-inch slices. Place unpeeled potatoes in a large pot with enough water to cover. Bring to a boil, reduce to medium or medium-low heat (just enough to keep a lively simmer), and partially cover the pan. Cook for 20 to 30 minutes, or until tender. Drain the potatoes and set aside until they are cool enough to peel. Place in a large mixing bowl and mash with a potato masher. Measure out 2 cups.

Preheat the oven to 350 degrees.

Mix 2 cups mashed sweet potatoes with 1/4 cup sugar, milk, 1 egg, melted butter, and vanilla. Place in an 8-x-8-inch (or equivalent size) baking dish.

Combine the topping ingredients in a separate bowl and sprinkle on top of the potato mixture.

Bake 20 minutes.