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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 , 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!

Kelli Baggett


1 C. Brown Sugar
⅓ C. Flour
1 C. Chopped Pecans
⅓ C. Butter, Melted

Sweet Potato Mixture:
3 C. Cooked and Mashed Sweet Potatoes
1 C. Sugar
tsp. Salt
1 tsp. Vanilla
2 Eggs, Well Beaten
C. Butter, Melted

Preheat oven to 350

Grease a casserole dish (I typically use butter but you could use nonstick spray).

In a small mixing bowl, combine the crust ingredients and chill in the fridge until ready to use.

In a large mixing bowl, combine sweet potatoes, sugar, salt, vanilla, eggs, and butter. Beat thoroughly with a hand mixer for 3-4 minutes until fluffy.

Pour mixture into the baking dish. Sprinkle crust over the top. Bake for 30-40 minutes until potatoes are hot and crust is slightly browned.

Let sit 10 minutes then serve.




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