We are making sweet potato casserole for 60 people but are unsure of how much to use as far as the ingredients. EX 35 pounds of sweet potatoes? How much melted butter and how many sticks of butter, how much pecans, evaportated milk, vanilla, brown sugar,eggs, and flour. I searched your site and was not able to find it or I missed it. Thank you for your help.

Notice that it has no spice in the potatoes. You can add a couple of tablespoons to the potato mixture (pumpkin pie or apple pie spice, or some blend of cinnamon, ginger, etc.) but it is VERY popular just as is.

Ruth’s Chris Steak House Sweet Potato Casserole-63 servings
6-7 9x13 pans

For the crust:

11 cups brown sugar
4 1/4 cups flour (1 pound)
11 cups chopped pecans
4 cups (8 sticks) butter cup butter, melted

Sweet potato mixture:

11 cups sugar (about 5 pounds)
1 tablespoon salt
3-4 teaspoons vanilla
30 cups mashed sweet potatoes (30 large potatoes, steamed or microwaved until tender)
15 eggs, well beaten
4 cups (8 sticks) butter

Butter 7 9x13 casseroles.

Preheat the oven to 350 degrees. Combine the crust ingredients with a fork in a small bowl and set aside.

Sweet potatoes retain flavor better if they are not skinned and boiled. Also, if you use canned they are mushier.

Combine the sugar, salt, vanilla, mashed sweet potatoes, egg and butter and beat thoroughly. Pour into buttered baking dishes.

About 4 gallons, 2 large roaster pans; Serves 100 buffet style
Can be prepared two days ahead, refrigerated and reheated.
May be served hot or at room temperature.

I like this, it is more interesting than the above.

1 1/4 cup vegetable oil
20 medium sweet onions, thinly sliced
35 lbs sweet potatoes, peeled and cut into large cubes; best choice is red garnet yams, if you can find them
5 quarts water
7 1/2 cups craisins, golden raisin OR currants
1 1/4 cup light brown sugar
2 tablespoons salt
3 tablespoons ground ginger
2 tablespoons ground cinnamon
2 teaspoons cayenne pepper

Divide all ingredients equally between the two pans as you cook.
In 2 large enamel roaster pans safe for stove top use, heat the oil over medium-high heat. Add the sliced onions and cook until limp and just golden, 3-6 minutes, stirring occasionally. Add in the sweet potatoes and cook an additional 12-15 minutes, until some of the chunks begin to color.
Add the water to the pans. Add in the fruit, sugar, salt, ginger, cinnamon and cayenne. Reduce heat, cover and cook for 12-20 minutes until the potatoes are just tender. Do NOT overcook if you plan to reheat.

To reheat in the oven, place in a casserole dish and let stand 30 minutes at room temperature. Bake covered at 325 degrees for 30-50 minutes, stirring occasionally if convenient, until temperature in the center is 165. Hold by turning oven to 180.

INGREDIENTS:
24 pounds canned sweet potatoes, drained and mashed
3 quarts crushed pineapple (#10 can)in juice, drained
9 cups butter, divided
1/4 cup salt
2 teaspoons black pepper
3 quarts dry bread crumbs
3 cups brown sugar, packed
1 tablespoon ground cloves

DIRECTIONS:
Preheat oven to 375°F.

Mash the potatoes using some of the juice. In a large bowl, combine the mashed sweet potatoes, pineapple, half the butter and the salt and pepper. Place into a greased hotel pan.

Combine the remaining butter with the bread crumbs, brown sugar and cloves. Sprinkle this over the sweet potato mixture. Bake for 45 minutes until hot throughout. Serve hot as a side dish.SERVINGS:48, 4 oz. servings.

Chunky Marshmallow Sweet Potatoes

Makes 100 (3/4-cup) servings.

5 cup firmly packed brown sugar, divided
1 1/4 cups orange juice
6 tablespoons Vanilla Extract
1/4 cup Pumpkin Pie Spice, divided
30 pounds sweet potatoes, peeled and cut into 1-inch pieces
2 1/2 cups butter, divided
2 1/2 cups flour
5 cups chopped pecans
20 cups miniature marshmallows (2 pounds)
Optional 5 cups rasins

1. Preheat oven to 375°F. Mix 1/2 the brown sugar, orange juice, vanilla and 2 tablespoons of the pumpkin pie spice in large bowl. Add sweet potatoes; toss to coat. Spoon into 10 13x9-inch baking dishes. Dot with 2 tablespoons of the butter. Cover.

2. Bake 45 minutes or until potatoes are slightly tender.

3. Meanwhile, mix flour, remaining brown sugar and remaining pumpkin pie spice in medium bowl. Cut in remaining butter with fork until crumbly. Stir in pecans and marshmallows.

www.bonappetit.com/test-kitchen/ingredients/slideshow/baked-sweet-potato

If you have another starch, 1 quart of mashed will serve about 8. If you have no other starch, it will serve 5-6.

Small sweet potatoes, you lose a bit more to the peeling.

See my recipe above in the thread, Yummy yams, 11/12/12. 1 and 1/4 times the amount for 100.