sweet potato casserole


I may be blackballed from the Marshmallow Brigade, but I’m not a fan of that ooeey-gooey marshmallow mess and sweet potato casserole.  It’s way too a tad bit  sweet for me.  Please don’t send me any hate mail.  If you like it…well, to each his own.


This version is much more to my liking but even then, I cut the amount of sugar and butter from the original recipe.  If you’ve ever had sweet potato casserole at Ruth’s Chris Steakhouse, then this is as close as you can get to that.  I make it in individual ramekins as shown and freeze those that I’m not using immediately.


Sweet Potato Casserole ala’ Ruth’s Chris
Serves 6
Crust:
1 cup dark brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans (or walnuts)
2 1/2 Tablespoons unsalted butter, melted (do not reduce)

Casserole:

3 cups baked sweet potatoes, mashed
1 cup sugar (I use about 1/2 cup, but you will need to adjust this to your taste.)
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup unsalted butter, melted (can be reduced or omitted)

Combine the brown sugar, flour, nuts and butter in a mixing bowl and set aside.

Preheat the oven to 350 degrees.

Combine the mashed sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl.  Mix thoroughly.  Pour evenly into a buttered casserole and top with crust mixture.

Bake for 30-35 minutes.  Allow to rest for 30 minutes prior to serving. (For individual ramekins, it does not need to sit as long.)

This can be doubled easily and frozen.

I think you’ll make this a Thanksgiving tradition at your home as well.


Join me each Wednesday Nov. 14 – Dec. 19 for Merry Merry Munchies.  Come share your favorite holiday treats.


Blogger Labels: Momma,Sweet,Potato,Casserole,Crust,Tablespoons,butter,cups,potatoes,ramekins,Maple,Bacon,Brussels,Sprouts,


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