Ruth's Chris Sweet Potato Casserole

From Times Picayune 12/07

Ruth's Chris Sweet Potato Casserole
Ruth's Chris Sweet Potato Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Crust

  • 1

    Cup brown sugar

  • 1/2

    Cup flour

  • 1

    Cup chopped pecans

  • 1/3

    stick butter, melted

  • Sweet Potato Mixture

  • 3

    Cups mashed sweet potatoes

  • 1

    Cup sugar

  • 1/2

    tsp salt

  • 1

    tsp vanilla

  • 2

    eggs, well beaten

  • 1/2

    Cup (1 stick) butter, melted

Directions

Combine all crust ingredients in a mixing bowl. Set aside. Preheat oven to 350 degrees. Coat a medium size casserole dish with nonstick spray. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture. Pour mixture into the baking dish. Bake for 30 minutes. (At this point, dish can be covered and refrigerated). Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set a least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.

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