Ever since we went to Ruth's Chris for our anniversary last year, I've wanted to attempt to copy their amazing sweet potato casserole. I mean, yes, the steak was the best I've ever had, but I wish I could go back just to get some of this deliciously sweet potato dish from heaven. We'll be in Arizona for Thanksgiving this year, and now that I'm old and married I plan on contributing to our feast. Now that the holiday is just around the corner, I thought I'd do a test run for the real thing.
Sweet Potato Mix:
3 Cups (or 4-5 sweet potatoes) cooked and mashed sweet potatoes.
1/2-1 Cup Sugar (You really don't need a full cup, but if you have
a hard time eating sweet potatoes, this should sweeten them up real nice)
1/2 tsp Salt
1 tsp Vanilla
2 Eggs, beaten well
1/2 C Melted Butter
2-3 TBS of Milk (or more if you want them creamier)
3/4-1 C Brown Sugar (depending on how sweet you want it.)
1/3 C flour
1 C (or more!) Chopped Pecans
1/3 C Melted Butter
1. Combine sweet potato mix ingredient together in a large bowl and mix
on high for at least 2 minutes.
2. Spray one medium casserole dish (or multiple small dishes)
with non-stick spray and evenly distribute mix into pans.
(They rise a little but because of the egg cooking, so don't fill them to the top.)
3. Cook for 25 min at 375º... meanwhile, mix Pecan Topping.
4. Combine Pecan Topping ingredients and stir till completely combined.
5. After the potatoes finish cooking, remove them from the
oven and top with pecan mix. (Add enough to cover completely, but not too much,
or it'll come out too sweet.)
6. Return in oven and bake for 10 min at 375º
Let sit for 30 minutes before serving.
Recipe adapted from The Girl Who Ate Everything.