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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 Recipes from the Dahl House, 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!

Jacque Dahl


Sweet Potato Mixture:
3 cups cooked sweet potatoes sliced or cubed
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
6 tablespoons butter, melted

Nut Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
6 tablespoons butter, melted
cooking spray

*If you simmer the sweet potatoes, not yams, for 30 mins, then put them into ice-cold water, the skin will come off easily.
*This dish can be prepared days in advance. Make up the sweet potato mixture, then refrigerate. When ready to serve, add the crust topping.

Preheat the oven to 350 degrees F. Coat a 9" square pan or 2-quart casserole dish with cooking spray.
Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs, and 6 tablespoons of butter in a mixing bowl.
Beat with a mixer until well blended and fluffy, about 4 minutes.
Spoon the sweet potato mixture into the prepared dish in an even layer. Bake for 20-25 minutes. You will get some brown and light yellow spots on top, it's okay.
In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour, and pecans.
Sprinkle the brown sugar mixture over the sweet potatoes.
Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time. Let sit for 10 minutes, then serve.
*There is a video by Chef Pat Gallagher that will give you some tips.




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