Sweet Potato Casserole (Adapted from Ruth Chris Recipe)
Ready In: 50 mins
Serves: 12
Yields: 1 pan
Ingredients
Crust
- 1 cup brown sugar, packed
- 1⁄3 cup flour
- 1 cup chopped pecans
- 1⁄2 cup butter, melted (1 stick)
Sweet Potato Mixture
- 3 cups sweet potatoes, mashed (can use canned to save time, just drain and mash)
- 1⁄2 cup brown sugar, packed
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs (well beaten)
- 1⁄3 cup butter, melted
Directions
- Preheat oven to 375 degrees.
- Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside to set up.
- Combine mashed sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Beat thoroughly with a hand mixer for fluffiness.
- 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.
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