Sweet Potato Casserole {Ruth's Chris Copycat}
This delicious side dish recipe is always a favorite during the holidays. It's a family favorite that we serve every year on Thanksgiving and Christmas, and rarely have leftovers it's that delicious.
Servings: 8 Servings
Ingredients
Sweet Potato Mixture
- 5 cups mashed sweet potatoes
- 1 ¼ cup sugar
- ½ cup butter
- ½ teaspoon salt
- 1 ½ teaspoon vanilla extract
- 2 egg, well beaten
Brown Sugar Pecan Crust
- 1 ½ cup brown sugar
- ½ cup all purpose flour
- 1 ½ cup chopped pecans
- ½ cup butter, melted
Instructions
- Preheat the oven to 350° and wrap sweet potatoes in aluminum foil. Bake until tender, approximately 1 hour. Butter a 3 quart baking dish. Set aside.
Sweet Potato Mixture
- Remove potatoes from the oven and once cool enough to handle, unwrap and scoop out the flesh and place in a large bowl.
- Add sugar, butter, vanilla extract and eggs to the bowl and use a potato masher or electric mixer to mash thoroughly. Spoon mixture into prepared baking dish.
Brown Sugar Pecan Crust
- In a medium bowl, stir all the crust topping ingredients together and spread evenly over the sweet potato mixture.
- Bake uncovered for 30 minutes and let sit for 20 minutes before serving.
Notes
Recipe adapted from Great Grub, Delicious Treats