This sweet potato casserole came from Ruth’s Chris but I tweaked it to fit what I wanted for Thanksgiving dinner this year which was something not overly sweet.
Casserole:
5 large sweet potatoes
1/3 white sugar (original dish has 1 cup but IMO it’s sooooo unnecessary.)
2 well beaten eggs
1/2 tsp salt
1 tsp Watkins vanilla extract
1/3 cup lightly salted butter, melted.
Crust:
1 cup Pecans
1/3 cup butter
1 cup brown sugar
1/3 cup flour
1 stick lightly salted butter, melted
Peel and cut potatoes into chunks. Boil potatoes for 30 minutes. Do not over cook. Drain and let cool for about an hour.
Meanwhile, mix the crust ingredients together and set aside. It’ll have small clumps.
Preheat oven at 375°F.
Mash the potatoes once they are cooled. Add the casserole ingredients together with the mashed sweet potatoes. Mix with a beater for about 4 minutes. Grease your casserole dish. (DO NOT add the crust ingredients until after you bake the casserole otherwise your crust will sink into the potatoes.)
Bake the casserole for about 30 minutes.
Add crust to the top, then bake for another 10 minutes.
Serve warm.
My kids are picky eaters but my son had three kid sized helpings of this dish. It warmed my heart. ♥
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