Sweet Potato Casserole

Sweet Potato Casserole - Ruth's Chris Copycat
Adapted From: nola.com

I make this casserole every Thanksgiving, and it makes for an awesome side dish all year long too. It is also served with ice cream as a dessert at Ruth's Chris restaurant - which I love eating it this way!!! Once you try it, you'll never make another type of sweet potato casserole again.


3 cups sweet potatoes
1 cup brown sugar
1/3 cup flour
1 cup pecans, chopped
1/3 cup butter, melted
1 cup sugar
1/2 tsp salt
1 tsp vanilla extract
2 eggs, beaten
1/2 cup butter, melted


Place sweet potatoes in a large pot with boiling water; boil for 30 to 35 minutes - don't over cook. Remove from heat. Add ice to pot to cool down potatoes for 1 hour before handling. Meanwhile, prepare the crust - In a medium bowl, mix together brown sugar and flour using your fingers. Add chopped nuts and mix again. Add 1/3 cup melted butter and do a final mix with your fingers; set aside crumb mixture at room temperature until ready to use. When the potatoes are cool, remove skins. In a large bowl, beat the potatoes with an electric mixer until mashed and smooth. Add sugar, salt, vanilla, eggs, and 1/2 cup butter in the order listed; mixing after each addition. To increase the fluffiness of the sweet potato mixture, beat thoroughly for a few minutes longer. Pour mixture into a greased 8x8 baking dish. Bake uncovered at 350° for 25-30 minutes. Remove from oven; sprinkle the sweet potatoes evenly with the crust mixture. Return to oven and bake an additional 10 minutes. The pecan crust will be slightly browned and crunchy. Allow to set at least 30 minutes before serving.

12 Servings

Note: Recipe can be doubled. Use 2-8x8 dishes and bake side-by-side in the oven for about 50 minutes, then 10 additional minutes for the crust.

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