The perfect sweet potato casserole.
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
Preheat the oven to 350 degrees Fahrenheit. Butter a 2.5-3 quart casserole dish.
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.
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.
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.
Top the sweet potatoes with the sugary nut mixture.
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.
Adapted from - http://www.grouprecipes.com/82254/ruths-chris-sweet-potato-casserole.html