Looking for a good sweet potato casserole recipe

Ruth's Chris version has always been my favorite.
LINK

Use a little less than the milk it calls for, pretty sure my dad only uses 1 egg along with a little less milk
I always have to bake mine longer than 25 minutes

That's pretty much the recipe I've used for years. Mine came from the Cotton Country cookbook out of Monroe.

Instead of vanilla, I was using vanilla, butter and nut extract in both the potatoes and the topping. My family loved that change and some of the kids who wouldn't eat sweet potatoes will only eat these. McCormick changed the name of the extract a few years ago to "Cake Batter" extract, but it's the same thing.

I have make 4 times the recipe for Thanksgiving.

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Ruth's Chris version has always been my favorite. LINK /

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You’re right, but I’d recommend a more authoritative source: Literally Ruth’s Chris recipe

This has replaced our traditional sweet potato casserole. A less sweet and healthier option:

Scalloped Sweet Potatoes with Apples and Raisins

This is so awesome, even people who say they don't like sweet potato will love it:

1 Tbs unsalted butter
3 tart apples, cut into small pieces
2 Tbs brown sugar
2 lbs sweet potatoes, also cut into small bite size pieces
1/2 cup golden or other raisins
1 1/2 Tbs flour
1/4 tsp cinnamon
1 cup chicken broth, fat free
1/4 cup chopped pecans

Preheat oven to 350 and spray a 9 by 13 cooking dish with Pam (or similar).

Melt the butter in a medium nonstick skillet over med. heat. Add the apples and stir, cooking for about a minute or two until the apples start to release a bit of juice.

Add the brown sugar, then cook for two minutes until the apples start to get soft. Place the apples, sweet potatoes and raisins in the baking dish.

Now, place the flour and cinnamon in a small bowl. Whisk in 1/4 cup of the broth until it all dissolves, then add in the rest of the broth and pour the whole thing over the fruit and into the dish.

Cover loosely with foil and bake for one hour, then remove foil and sprinkle in the pecans and bake a few more minutes until the pecans are toasted.

Source: Food and Drink Board Recipe Collection Part 1