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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ruth's Chris Sweet Potato Casserole Recipe

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This recipe for Ruth's Chris Sweet Potato Casserole is from Zion Baptist Church WMU Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Topping:
1 cup brown sugar
1/3 cup flour
1/3 stick butter
1 cup pecans (I use 1 can of salted/roasted pecans)

Sweet Potato Mixture:
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted
Directions:
Directions:
1. Combine brown sugar, flour, nuts and butter in mixing bowl for the topping. Set aside.
2. Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order
listed. Beat thoroughly with a hand or stand mixer to increase the fluffiness of the sweet potato
mixture.
4. Pour mixture into buttered baking dish.
5. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated, if you
would like)
6. Sprinkle the surface of the sweet potato mixture evenly with the topping mixture and return to
oven for 10 minutes. Allow to set at least 30 minutes before serving.
7. The brown sugar and pecan topping should be slightly browned and crunchy.
8. ENJOY!

 

 

 

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