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RUTH’S CHRIS SWEET POTATO CASSEROLE

Sweet potato casserole is a staple for Thanksgiving and Christmas in my family. But not just any sweet potato casserole – it must have the pecan streusel. It is a heated topic on whether sweet potato casserole should have marshmallow topping or a pecan streusel topping – we are a team pecan streusel family!

My daughter and I could eat the whole pan without any help, but my husband always wants it as dessert. This recipe holds a different special meaning for everyone. I admit that I do not tuck this recipe away with the “holiday” recipes because I make it any time of year. Yes, I love it that much!

This will become a part of your holiday meals and remember, you can make it any time of year!

Enjoy!

Ingredients

Sweet Potato Filling

2 (29 oz.) cans of sweet potatoes (yams) – drained or 4 cups cooked sweet potatoes – sliced or cubed
¼ cup granulated sugar – ONLY if cooking the sweet potatoes.
½ tsp. salt
½ tsp. vanilla extract
2 eggs
6 Tbsp. butter – melted

Pecan Streusel

1 cup brown sugar
⅓ cup flour
1 cup chopped pecans
6 Tbsp. butter – melted

Directions

Preheat the oven to 350° F.

Coat a 2-quart casserole dish with butter or cooking spray.

Sweet Potato Filling

Place the sweet potatoes in a mixing bowl and either mash well by hand or use a hand mixer.

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