Sweet Potato Casserole [Like Ruth's Chris]
SWEET POTATO MIXTURE INGREDIENTS
- 2 and 1/2 cups cooked, mashed sweet potatoes (Cooking options listed above- either bake, microwave, or cook the potatoes on the stove)
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1 egg, beaten
- 3 tablespoons unsalted butter, melted
CRUST INGREDIENTS
- 2/3 cup brown sugar
- 3 tablespoons all-purpose flour
- 1/2 finely chopped pecans
- 3 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
DIRECTIONS
- Pre-heat your oven to 350 degrees and prep a medium to small sized casserole dish with cooking spray. I used a 9×9 inch casserole dish.
- Use a mixer to whip together cooked, mashed sweet potatoes (instructions to cook, bake, or microwave sweet potatoes above), 2/3 cup granulated sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla extract, 1 egg – beaten, 3 tablespoons unsalted melted butter. Mix until the potatoes are light and fluffy.
- Pour the potato mixture into the prepared casserole dish and bake for 30 minutes.
- Meanwhile, combine the crust ingredients in a small bowl – 2/3 cup brown sugar, 3 tablespoons all-purpose flour, 1/2 cup finely chopped pecans, 3 tablespoons melted butter and 1/2 teaspoon vanilla extract.
- Sprinkle the crust over the casserole after it has baked for 30 minutes. Bake for 10-15 minutes longer, until the pecan crust is lightly browned and crunchy.
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