How to Make Ruth's Chris Sweet Potato Casserole
Impress your guests this holiday season, or really any time of the year, with Ruth's Chris sweet potato casserole, almost sweet enough to be a dessert...almost.
Ingredients
| Sweet potato | 4 Large , peeled and roughly chopped | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Eggs | 2 , beaten | |
| Butter | 1/2 Cup (8 tbs) , melted | |
| For crust | ||
| Brown sugar | 1 Cup (16 tbs) | |
| Flour | 1/3 Cup (5.33 tbs) | |
| Pecans | 1 Cup (16 tbs) , roughly chopped | |
| Butter | 3 Tablespoon , melted |
Directions
GETTING READY
1. Preheat oven to 350 degree F.
2. Peel and chop sweet potatoes.
MAKING
3. In a large pot of water, place the chopped potatoes. Bring water up to a boil and cook potatoes for 12-15 minutes or until fork tender. Drain and add to a large bowl.
4. Mash the potato pieces and add sugar, salt, vanilla extract, eggs and butter. Stir well after each addition.
5. Into an ungreased casserole dish, transfer the sweet potato mixture.
For Crust:
6. In a separate bowl combine the brown sugar, flour, pecans, butter and vanilla extract. Mix well and sprinkle the mixture over top of the sweet potatoes.
7. Place casserole dish into the preheated oven and bake for 30 minutes. Allow the casserole to cool for at least 30 minutes before serving.
SERVING
8. Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 729Calories from Fat 334
% Daily Value*
Total Fat 39 g60%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 242 mg10.08%
Total Carbohydrates 95 g31.7%
Dietary Fiber 5 g20%
Sugars 71 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
