Ingredients
-
-
1
-
1/3
-
1
-
1/2
-
-
3
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Ruth’s Chris Sweet Potato Casserole,This is absolutely divine! Ruth has done it again! Note, the first time I made this I noticed there was a bit of extra liquid left over, next time I will adjust the amount of butter and/or add a bit more potato.,This is great as is, but is much better if you use Cashews in the crust toping and brown sugar instead of white in the potato mixture. First time I made it, I had to improvise. My sister-in-law made it by the book for Christmas, and it was still excellent, but the cashews and brown sugar kick it up substantially.,used two 29 ounce cans of sweet potatoes, drained them well and then mashed them. Turned out great!
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Steps
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1
Done
|
Combine Brown Sugar, Flour, Nuts and Butter in Mixing Bowl. Set Aside. |
|
2
Done
|
Preheat Oven to 350 Degrees. |
|
3
Done
|
Combine Sweet Potatoes, Sugar, Salt, Vanilla, Eggs and Butter in a Mixing Bowl in the Order Listed. Mix Thoroughly. |
|
4
Done
|
Pour Mixture Into Buttered Baking Dish. |
|
5
Done
|
Sprinkle the Surface of the Sweet Potato Mixture Evenly With the Crust Mixture. |
|
6
Done
|
Bake For 30 Minutes. Allow to Set at Least 30 Minutes Before Serving. |
