Sweet Potato Casserole (Like Ruth’s Chris)

Photo by Susan M.
Adapted from centercutcook.com

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from centercutcook.com

Ingredients

  • SWEET POTATO MIXTURE INGREDIENTS

  • 2

    and 1/2 cups cooked, mashed sweet potatoes (Cooking options listed above- either bake, microwave, or cook the potatoes on the stove)

  • Two Thirds

    cup granulated sugar

  • 1/4

    teaspoon salt

  • 3/4

    teaspoon vanilla extract

  • 1

    egg, beaten

  • 3

    tablespoons unsalted butter, melted

  • CRUST INGREDIENTS

  • Two Thirds

    cup brown sugar

  • 3

    tablespoons all-purpose flour

  • 1/2

    finely chopped pecans

  • 3

    tablespoons butter, melted

  • 1/2

    teaspoon vanilla extract

Directions

Pre-heat your oven to 350 degrees and prep a medium to small sized casserole dish with cooking spray. I used a 9x9 inch casserole dish. Use a mixer to whip together cooked, mashed sweet potatoes (instructions to cook, bake, or microwave sweet potatoes above), 2/3 cup granulated sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla extract, 1 egg - beaten, 3 tablespoons unsalted melted butter. Mix until the potatoes are light and fluffy. Pour the potato mixture into the prepared casserole dish and bake for 30 minutes. Meanwhile, combine the crust ingredients in a small bowl - 2/3 cup brown sugar, 3 tablespoons all-purpose flour, 1/2 cup finely chopped pecans, 3 tablespoons melted butter and 1/2 teaspoon vanilla extract. Sprinkle the crust over the casserole after it has baked for 30 minutes. Bake for 10-15 minutes longer, until the pecan crust is lightly browned and crunchy.

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