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Ruth’s Chris Steakhouse sweet potato casserole
Prep time: 20 minutes
Cook time: 50 minutes
Dema Vidal of Vacaville was looking for a good sweet potato recipe to use for Thanksgiving this year. This recipe was featured in the Raley’s Bel Air Extra magazine several years ago.
Note: The prep time does not include the 30-minute standing time after casserole is baked.
Sweet potato mixture:
3 cups cooked, mashed sweet potato, skins off
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well-beaten
1 stick butter, melted
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted
Boil or steam sweet potatoes, drain, remove skins, set aside. In a mixing bowl, thoroughly combine the ingredients for the sweet potato mixture. Pour into buttered 9-inch square baking dish. Bake at 350 degrees for 30 minutes or until firm.
Combine crust mixture ingredients in a bowl. Sprinkle surface of baked sweet potato mixture with crust mixture. Broil briefly just until crust is brown. Allow to set for at least 30 minutes before serving.
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