How To Make Sweet Potato Casserole BETTER Than Ruth's Chris (Special Guest Taste Tester!)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide similar texture and flavor.

flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour is gluten-free and lower in carbs.

Rinse the sweet potatoes to remove dirt.

Scrub the sweet potatoes with paper towels to clean them thoroughly.

Preheat the oven to 400°F (204°C).

Poke holes in the sweet potatoes with a knife to allow steam to escape.

Place the sweet potatoes on an aluminum foil lined baking sheet.

Bake the sweet potatoes in the oven for about 1 hour to 1 hour and 15 minutes until fork tender.

Let the sweet potatoes cool for 5 to 10 minutes after baking.

Slice the sweet potatoes down the middle and open them to let steam escape.

In a mixing bowl, mash the sweet potatoes using a spoon or rubber spatula.

Add melted butter to the mashed sweet potatoes.

Add 1 cup of white sugar and 1 cup of brown sugar to the mixture.

Fold the sugars into the sweet potatoes and adjust sweetness to taste.

Add grated lemon zest to the mixture.

Add a pinch of salt and ground cinnamon to the mixture.

Add a pinch of ground nutmeg to the mixture.

Add 1/4 teaspoon of butter extract and vanilla extract to the mixture.

Use a hand mixer to blend the mixture until smooth.

Taste the mixture before adding raw eggs to adjust flavor as needed.

Add all-purpose flour to the mixture to thicken it up.

Add 2 beaten eggs to the mixture and mix thoroughly.

Transfer the mixture to a baking dish.

Make a pecan topping by mixing crushed pecans with melted butter.

Spread the pecan topping over the sweet potato mixture in the baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens