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Ruth's Chris Sweet Potato Casserole Recipe

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This recipe for Ruth's Chris Sweet Potato Casserole, by , is from Kehoe Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Socha


Sweet Potato Mixture
3 cups mashed sweet potatoes
1 cup sugar
teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
cup (1 stick) butter, melted

Topping Mixture
1 cup brown sugar
⅓ cup flour
1 cup chopped nuts (pecans preferred)
⅓ stick butter, melted

Combine the topping mixture in a small bowl and set aside.

Preheat oven to 350. Bake sweet potatoes until fork tender. Once cool enough to handle, peel back the skin and combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.

Add potato mixture to casserole dish and bake for 30 minutes at 350. (At this point, dish can be covered and refrigerated if you're making this ahead.)

Once ready to cook, 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 10 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy.




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