Sweet Potatoes - Ruth's Chris Style

Sweet Potatoes - Ruth's Chris Style Recipe
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Recipe Rating:
 2 Ratings
Categories: Vegetables, Potatoes
Serves: 12 servings
Prep Time:
Cook Time:

Ingredients

1 c browns sugar
1/3 c flour
1 c chopped pecans
1/3 c butter, melted
SWEET POTATO MIXTURE
3 c cooked and mashed sweet potatoes
1 c sugar
1/2 tsp salt
1/2 tsp vanilla
2 eggs, well beaten
1/2 c (1stick butter) melted
1 splash of milk if needed
Pinched by DonnieA, and 159 more.
x1
Well Seasoned
Western, PA
1lovetocook1x
Member Since Dec 2011
 
 
 
 
 
 
 
Cassie's Notes:

With fall right around the corner, and Thanksgiving not far off, these will be on my Thanksgiving table again this year, they are absolutely delicious..Got the recipe from "The Girl Who Ate Everything."

 

Directions

1
Note: To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix
3
Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.


Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.
Comments

1 comment

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Sugamama42
Donna Tucker Sugamama42
 
 
 
 
 
 
Sep 2, 2012
This looks like a recipe that I use for my Thanksgiving "sweet potato soufle"! The only difference is I add a rum or brandy extract to the topping (about 1tsp) and I season the potatoes with cinnamon and cloves. It smells good and tastes great!

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