Dana and I really love the sweet potato casserole from Ruth’s Chris. Â So we scoured around to find a recipe that was similar. Â We settled on a recipe, but it was way too sweet. Â It was actually Tooth-aching sweet! Â The sweet potatoes multiplied by the candied pecan top, was similar to the taste of the original, but way too sweet for comfort. Â I could only eat a spoonful. Â So we failed at the recipe first go around. Â We went back to the drawing board and cut out some of the sweetness. Â Here is the new and improved version.
Sweet Potato Casserole
Preheat the oven to 350 degrees Fahrenheit.  Butter a 2.5-3 quart casserole dish.
Make 3 cups of sweet potatoes by either baking and mashing or cubing, boiling and mashing. Â We peeled and cubed 5 sweet potatoes. Boiled until soft and mashed.
Combine the sweet potatoes, sugar, vanilla, eggs and butter in a large mixing bowl. Â Mix thoroughly. Â We used a stand mixer to get it light and fluffy.
In a separate bowl combine the brown sugar, flour and nuts. Â Mix. Â Then slowly pour the melted butter over the mixture and stir until combined.
Top the sweet potatoes with the sugary nut mixture. Â It is noted that the images were taken during our first go around with the recipe and show more topping that you may have. Â Trust me less is a good thing.
Bake at 350 degrees for 50 minutes or until the sweet potatoes hit 165 in the center.
Let the casserole sit for at least 20 minutes before serving.
- 3 cups mashed sweet potatoes - see recipe
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 2 eggs beaten
- 1 stick butter melted
- 1/2 cup brown sugar
- 2 tbs flour
- 1/2 cup chopped pecans
- 2 tbs butter melted
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Preheat the oven to 350 degrees Fahrenheit. Butter a 2.5-3 quart casserole dish.
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Make 3 cups of sweet potatoes by either baking and mashing or cubing, boiling and mashing. We peeled and cubed 5 sweet potatoes. Boiled until soft and mashed.
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Combine the sweet potatoes, sugar, vanilla, eggs and butter in a large mixing bowl. Mix thoroughly. We used a stand mixer to get it light and fluffy.
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In a separate bowl combine the brown sugar, flour and nuts. Mix. Then slowly pour the melted butter over the mixture and stir until combined.
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Top the sweet potatoes with the sugary nut mixture.
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Bake at 350 degrees for 50 minutes or until the sweet potatoes hit 165 in the center. Let the casserole sit for at least 20 minutes before serving.
Adapted from - http://www.grouprecipes.com/82254/ruths-chris-sweet-potato-casserole.html