So if you have ever been to Ruth's Chris Steakhouse you must have tried their sweet potato casserole as a side. If you haven't, I highly recommend it. Until I had this side dish, I did not like sweet potatoes and I did not like pecans. This is so yummy it's like a dessert. I will most definitely be making it for Thanksgiving dinner this year. Ryan has even declared it his favorite food, beating out mac&cheese even. Now I don't quite believe that one but he meant it at the time. When I made this, I used the casserole dish that is one size smaller than a 9x13 so that it wasn't too thin.
Crust Mixture
1 c. brown sugar1/3 c. flour1 c. chopped pecans1/6 c. (1/3 stick) butter, melted
Sweet Potato Mixture
3 c. mashed sweet potatoes1 c. sugar½ t. salt1 t. vanilla2 eggs, well beaten½ c. (1 stick) butter
Directions
Preheat oven to 350 F.To make crust mixture: Combine the ingredients in a bowl and set aside.To make potato mixture: Thoroughly combine the ingredients, in order. Pour the mixture into a buttered baking dish. Sprinkle evenly with the crust mixture. Bake for 30 minutes. Remove from the oven and let set for 20-30 minutes before serving.
1 comment:
Oh heck ya! My favorite, too. I'll be there for thanksgiving for sure. Last week when Boyd and I went to Ruth's Chris, we had some leftovers, including the sweet potatoes, and when I got home and went to help myself some...THERE WERE NO SWEET POTATOES..the guy packed up everything EXCEPT the sweet potatoes..you could imagine my disappointment. I was pissed. I bet he took them home...
Post a Comment