Sweet Potato Casserole
This is a copy-cat recipe from Ruth’s Chris Steak House, so we cant take full credit here. Apparently, everyone makes this and I would recommend giving it a try, it’s totally worth the hype!
Ingredients
Prep time: 15 minutes
Cooking time: 75 minutes sweet potatoes, 30 minutes casserole
Yield: 6 servings
Potato Mixture
4 large sweet potatoes
1 stick butter
3/4c granulated sugar
1/2 tsp salt
1 tsp vanilla
2 eggs
Topping
1c brown sugar
1/3c flour
1c pecans (chopped into thirds)
1/4c melted butter
Baking the Potatoes
Pre-heat your oven to 400F
I find the best way to make sweet potatoes is to bake them. I don’t like boiling because they get too soggy and lose their flavor.
To bake, I line a baking sheet, use a fork to poke holes in the potatoes and place them on the baking sheet and then in the oven for 60 minutes.
After 60 minutes, I cut them lengthwise and finish baking. About 15-20 more minutes depending on size. You want them very soft so you can scoop out the inside
Making the Casserole
Turn oven down to 350F
Chop your butter into 1 tbs pieces and place in the bottom of your casserole dish.
Scoop out the inside of your potatoes directly into the dish, on top of the butter. This will help the butter melt quickly.
Add the sugar, salt and vanilla to the sweet potatoes and stir to combine.
Whisk the 2 eggs together in a separate bowl, and once the potatoes have cooled off a bit, stir in the eggs.
Set aside while you make the topping
Making the Topping
Roughly chop the pecans into thirds
Add the brown sugar, flour, pecans, and 1/4c melted butter to a mixing bowl.
Using a spatula stir to combine. It will look like really thick sand, but should be completely wet.
Evenly spread across the sweet potato mixture and bake uncovered for 30 minutes at 350F.
Let cool for at least 20 minutes, this will also help it set.
Enjoy!
