I am not sure how all these years later I haven’t blogged about my all time favorite sweet potato recipe. I make this several times a year because once a year at Thanksgiving is not nearly enough!
This is not a secret recipe, I got it originally off of the Ruth Chris website. However, I’ve made a few changes until it is sweet potato perfection. Throw out those recipes with sticky marshmallows on top. I promise you will never go back! This one is the one to make this Thanksgiving. You’re going to love it!
Ruth’s Chris Sweet Potato Casserole
*Recipe adapted from the original Ruth’s Chris recipe that can be found on their website.
Ingredients
Sweet Potato Mixture:
- 2/3 cup brown sugar (I like dark brown)
- 1/2 tsp. salt
- 3-4 large sweet potatoes or yams
- 1 large egg
- 1/2 stick butter
- 1/2 tsp. vanilla extract
Crust Mixture:
- 3/4 cup brown sugar
- 1/4 cup flour
- 3/4 cup chopped pecans or almonds
- 1/2 stick butter
Instructions
- Rinse off the sweet potatoes and remove any dirt. Pour a generous amount of water in a large pot and put on high heat on the stove. Add the sweet potatoes (full–do not cut) and bring the water to a boil. Let the potatoes boil until you can poke the center with a knife and it is soft. When they are soft, drain the water completely and let them sit in a colander for a while until you can peel them. Some water will drain out which will be good. Peel the sweet potato skin from the potato and place the flesh into a large mixing bowl or mixer. Mix the potatoes until they are totally soft. Add the sweet potato mixture ingredients and whip until fluffy and soft. Spray a 9×13 pan with cooking spray and pour the sweet potato mixture into the dish. Make the crust by adding all of the ingredients into a food processor and pulse until combined. You can also chop the nuts by hand if you don’t have a processor. Sprinkle the crust mixture evenly over the surface of the sweet potatoes. Bake for 30 minutes at 350. Allow the casserole to sit 20-30 minutes before serving.
