Sweet Potato Casserole Semi-fail with Improved Recipe

Sweet Potato Casserole Semi-fail with Improved Recipe

Sweet Potato Casserole

Dana and I really love the sweet potato casserole from Ruth’s Chris.  So we scoured around to find a recipe that was similar.  We settled on a recipe, but it was way too sweet.  It was actually Tooth-aching sweet!  The sweet potatoes multiplied by the candied pecan top, was similar to the taste of the original, but way too sweet for comfort.  I could only eat a spoonful.  So we failed at the recipe first go around.  We went back to the drawing board and cut out some of the sweetness.  Here is the new and improved version.

Sweet Potato Casserole

Preheat the oven to 350 degrees Fahrenheit.  Butter a 2.5-3 quart casserole dish.

Sweet Potatoes

Make 3 cups of sweet potatoes by either baking and mashing or cubing, boiling and mashing.  We peeled and cubed 5 sweet potatoes. Boiled until soft and mashed.

Mash It Up

Combine the sweet potatoes, sugar, vanilla, eggs and butter in a large mixing bowl.  Mix thoroughly.  We used a stand mixer to get it light and fluffy.

Add in the sugar and eggs

In a separate bowl combine the brown sugar, flour and nuts.  Mix.  Then slowly pour the melted butter over the mixture and stir until combined.

Mix the topping

Top the sweet potatoes with the sugary nut mixture.  It is noted that the images were taken during our first go around with the recipe and show more topping that you may have.  Trust me less is a good thing.

Spoon on the topping

Bake at 350 degrees for 50 minutes or until the sweet potatoes hit 165 in the center.

Perfectly Cooked

Let the casserole sit for at least 20 minutes before serving.

The best casserole around

Sweet Potato Casserole
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 
The perfect sweet potato casserole.
Author: Rex
Ingredients
Sweet Potato Base
  • 3 cups mashed sweet potatoes - see recipe
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 eggs beaten
  • 1 stick butter melted
Sweet Crunchy Topping
  • 1/2 cup brown sugar
  • 2 tbs flour
  • 1/2 cup chopped pecans
  • 2 tbs butter melted
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Butter a 2.5-3 quart casserole dish.
  2. Make 3 cups of sweet potatoes by either baking and mashing or cubing, boiling and mashing. We peeled and cubed 5 sweet potatoes. Boiled until soft and mashed.
  3. Combine the sweet potatoes, sugar, vanilla, eggs and butter in a large mixing bowl. Mix thoroughly. We used a stand mixer to get it light and fluffy.
  4. In a separate bowl combine the brown sugar, flour and nuts. Mix. Then slowly pour the melted butter over the mixture and stir until combined.
  5. Top the sweet potatoes with the sugary nut mixture.
  6. Bake at 350 degrees for 50 minutes or until the sweet potatoes hit 165 in the center. Let the casserole sit for at least 20 minutes before serving.
Recipe Notes

Adapted from - http://www.grouprecipes.com/82254/ruths-chris-sweet-potato-casserole.html

 

 

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