Sweet Potato Casserole (Print Version)
# Ingredients:
→ For the Sweet Potato Base
01 -
4 big sweet potatoes
02 -
½ cup of white sugar
03 -
1 tsp of salt (use kosher if you have it)
04 -
1 tsp of vanilla extract
05 -
2 eggs (large size)
06 -
½ cup melted unsalted butter
→ For the Crunchy Topping
07 -
1 cup of packed light brown sugar
08 -
½ cup of regular flour
09 -
1 cup of pecans, chopped
10 -
½ cup butter, melted
# Instructions:
01 -
Get the sweet potatoes soft in whatever way you like. Bake for an hour at 400°F, poke them with a fork and zap them in the microwave for 15 minutes, or peel and boil for half an hour.
02 -
Turn the oven to 375°F. Use nonstick spray (coconut oil works too!) on a 2-quart baking dish. Leave it aside for later.
03 -
Mash the cooked sweet potatoes in a large bowl. Toss in the sugar, kosher salt, vanilla, eggs, and melted butter. Beat everything together using your mixer for 4-5 minutes until it’s smooth and fluffy.
04 -
Put the sweet potato mix into the dish you prepared. Slide it into the oven and bake for 25 minutes.
05 -
While the base is baking, whip up the topping. In a smaller bowl, stir together brown sugar, flour, melted butter, and pecans with a fork. Mix until you get a crumbly texture, then set it aside.
06 -
When the base has baked for 25 minutes, pull it out of the oven. Sprinkle the crunchy topping over the sweet potato layer. Put it back in the oven for another 10-15 minutes until the top is golden brown.
07 -
You can serve it straight out of the oven or cover it with foil and serve within half an hour.
# Notes:
01 -
To get that classic Ruth’s Chris vibe, use melted butter in the topping. Prefer a chunkier feel? Go with softened butter.
02 -
You can prep this ahead! Bake the base for 25 minutes, add the topping, cover, and refrigerate. When ready, bake for 20 minutes more until heated and browned.
03 -
Make the whole thing earlier and keep it warm under foil for up to 30 minutes while cooking other dishes.