Friday, November 22, 2013

Ruth's Chris Sweet Potato Casserole

Oh my heck, I'm so sorry, guys.  I have been SO BUSY.  We just bought a house, and it flooded, and all of the appliances were broken...yeah.  Good times; good times.

So, kay.  My sis asked for this recipe, and I thought that, since I need to type it up anyways, I might as well put it on here!  Woot!  This is a Thanksgiving must-have.

Ruth's Chris Special Sweet Potato Casserole

For the crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick of butter, melted

For the sweet potato mixture:
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla
2 eggs, well-beaten
1 stick butter, melted

Preheat oven to 350 degrees.

To prepare the sweet potatoes, peel them, chop them into big pieces, and boil them for 35 minutes.  Drain them, then mash them.

Combine brown sugar, flour, nuts, and butter in mixing bowl.  Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs, and butter in a mixing bowl.  Mix thoroughly.  Pour mixture into buttered casserole dish.  Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes.  Allow to set at least 30 minutes before serving.

Note:  If you pre-make this and refrigerate it, add 30 more minutes in the oven.