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    You are in: Home / Recipes / Sweet Potato Casserole (Adapted from Ruth Chris Recipe)
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    Sweet Potato Casserole (Adapted from Ruth Chris Recipe)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Raquel Grinnell's Note:

    This is the famous Ruth Chris Sweet Potato Casserole recipe, with a couple of changes I made based on online reviews of other versions posted, namely the amounts of butter in the crust and mixture, and I sub 1/2 cup brown sugar for 1 cup of white sugar in the original recipe. Everyone who has ever tasted this goes crazy for it!

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    Ingredients:

    Serves: 12

    Yield:

    pan

    Units: US | Metric

    Crust

    Sweet Potato Mixture

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside to set up.
    3. 3
      Combine mashed sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Beat thoroughly with a hand mixer for fluffiness.
    4. 4
      Pour mixture into buttered 9x13 baking dish, spread out and smooth top. Bake for 20 minutes, then remove from oven and sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Return to the oven and bake for an additional 20 minutes. Allow to set 30 minutes before serving.

    Browse Our Top Yam/Sweet Potato Recipes

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    Nutritional Facts for Sweet Potato Casserole (Adapted from Ruth Chris Recipe)

    Serving Size: 1 (98 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 334.3
     
    Calories from Fat 181
    54%
    Total Fat 20.1 g
    31%
    Saturated Fat 8.9 g
    44%
    Cholesterol 64.8 mg
    21%
    Sodium 247.3 mg
    10%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 1.9 g
    7%
    Sugars 28.5 g
    114%
    Protein 2.9 g
    5%

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